Mexican Hot Pepper Bread Recipes

HOT PEPPER HONEY CORNBREAD

Hot Pepper Honey Cornbread image

Provided by Trisha Yearwood

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
Kosher salt
1 hot chile pepper, such as serrano, Fresno or jalapeno, thinly sliced
1 cup (2 sticks) unsalted butter, at room temperature
2 cups buttermilk
2 large eggs, lightly beaten
3/4 cup honey
1/2 teaspoon cayenne

Steps:

Preheat the oven to 400 degrees F. Put a10-inch cast-iron skillet into the oven to heat.
Whisk together the cornmeal, flour, baking powder and 2 teaspoons salt in a large bowl. Add the sliced peppers and toss to coat.
Remove the skillet from the oven and add 1 stick of the butter to the skillet to melt. Pour into a bowl. Add the buttermilk, eggs and 1/2 cup of the honey to the bowl and whisk together. Stir the buttermilk mixture into the dry mix, then pour the combined batter into the hot skillet. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
While the cornbread is cooling, mix the remaining stick of butter and 1/4 cup honey with the cayenne and a pinch of salt in a small bowl until completely combined.
Serve the cornbread with the hot honey.

HOT MEXICAN CORNBREAD

Hot Mexican Cornbread image

Make and share this Hot Mexican Cornbread recipe from Food.com.

Provided by Belly Up With Bob

Categories Quick Breads

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cornmeal (yellow or blue)
1 cup milk, sweet
1/2 teaspoon baking soda
1/2 teaspoon salt
2 jalapeno peppers, finely chopped
1 (14 ounce) can creamed corn
2 eggs, well beaten
1 cup green onion, finely chopped
1/2 lb cheddar cheese, grated
1/4 cup olive oil

Steps:

Mix all of the ingredients together, except the oil, and reserve half of the cheese for toping.
Put the oil in a skillet and heat over medium heat until hot.
Pour over cornmeal mixture in bowl.
Stir fast to melt cheese.
Pour mixture into hot skillet and top with remaining cheese.
Bake at 350°F for 40 minutes.

Nutrition Facts : Calories 310.8, Fat 19.3, SaturatedFat 8.1, Cholesterol 86.9, Sodium 593.2, Carbohydrate 24.5, Fiber 2.2, Sugar 2.5, Protein 12.1

MEXICAN HOT PEPPER SAUCE

Mexican Hot Pepper Sauce image

This is a hot pepper sauce that I have made and enjoyed for years. The recipe was shared by a family member, a geologist who spent some time working at the pyramid site near Mexico City. Being the great cook he was he came back with some exceptionally good recipes, this one being one of my favorites. Having been Metric for so many years I am going with 32 ounces in the pickle jar size. Original recipe calls for two # 3 cans of tomatoes - since the converter varies for the number three can I am inclined to with the #3 can being equivalent to four cups. More tomatoes can be used if one so desires. Have wonderful memories of that long ago outdoor breakfast served in a a beautiful sunny Chilliwack B.C. garden with this hot sauce passed around to give those scrambled eggs a breakfast to remember! Great over eggs, on chicken wings, if you love hot sauce you'll be wanting to make this one!

Provided by Gerry

Categories Low Protein

Time 10m

Yield 4 quarts, 30 serving(s)

Number Of Ingredients 6

Ingredients

1 (32 ounce) jar chili peppers, cartitoes (pickled yellow peppers, use brine)
1 (32 ounce) jar hot pickled banana peppers (use brine)
1 (4 ounce) can jalapeno peppers (drained)
2 medium onions
2 garlic cloves
2 (32 ounce) cans plum tomatoes

Steps:

Put ingredients through blender and put in sterilized bottles.
Refrigerate.
Note: this makes a large batch, you may want to half the recipe - or go with it and share as I do!

Nutrition Facts : Calories 35.9, Fat 0.4, SaturatedFat 0.1, Sodium 10, Carbohydrate 7.7, Fiber 2.4, Sugar 4.3, Protein 1.7

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