I backed up the truck on some Hatch chiles this year. I ended up roasting almost all of them. They’re a really wonderful thing, and I’ve found myself using them in a lot of dishes. If I had more room I’d probably get two cases next year. One of my favorite things to make that uses roasted Hatch chiles is this spicy green chile guacamole.
The addition of chiles (and tomatillos) to guacamole really makes for something different. Tastier. A little thicker. And just slightly spicy. I’m not always a big fan of tomatillos, but I found that this guacamole called for just the right amount of them. I’ll be making this again and again.
I also found that this spicy green chile guacamole lasts longer than my usual guacamole recipe. I mean, lasts longer in the fridge. On the off chance that there’s leftovers, that is. It won’t last long once you serve it.
Also try my powdered gaucamole mix. It’s easy to make, using ingredients you already have in your pantry.
Spicy Green Chile Guacamole
If you don't have roasted chiles and tomatillos on hand, just toss fresh chiles and tomatillos on the grill (or under the broiler) until charred on all sides. Let cool slightly then remove the charred skins.
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 12 cups
- 2 roasted green chiles Hatch or Anaheim, poblanos in a pinch, seeds and membranes removed
- 1/2 pound roasted husked tomatillos
- 1 avocado pitted, flesh removed
- 2 cloves garlic
- 1/2 cup cilantro
- 1 teaspoon lime juice
- 1/4 cup water
- Kosher salt to taste
Messy and spicy. That’s all I need to know. Plenty of crispy bacon too. And a little of ‘garden’. Nothing really that fancy, just a good juicy spicy bacon burger with plenty of kick. Thanks to the spicy cheese and a very spicy sauce.
I usually cook my burgers on the grill, but not on the grates. Instead I use a griddle insert that is made of cast iron. The insert gets screaming hot, like a griddle from a diner. You know, the diners that make great burgers. When you cook on grates the juices drip down into the grill, lost forever. When you cook on the griddle the juices hang out, flavoring the patties and keeping them moist. You can’t go wrong griddling burgers in my opinion.
Also try my Louisiana burgers and my butter burgers. They’re both seriously good.
Spicy Bacon Burger
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 3 servings
For the burger
- 1 pound ground beef I prefer a 85/15% mix
- Kosher salt and freshly ground black pepper
- 12 slices smoked bacon
- 3 sesame seed hamburger buns
- 3 slices extra sharp cheddar cheese
- 3 slices habanero jack cheese
- Green leaf lettuce
- 6 thin slices tomato
- 6 thin slices red onion
For the sauce
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha or your favorite hot sauce
For the burger
Preheat oven to 380 F.
Divide the ground beef into 3 equally sized patties. Season well with salt and pepper.
Place bacon slices on a baking sheet lined with aluminum foil. Bake for 40 minutes, flipping once, until done but not overly crispy. Remove to a paper towel-lined plate to drain.
Fire up your grill and cook the burgers until the desired doneness is reached.
Toast the buns if desired.
Top patties with cheese and melt.
Slather the buns with the sauce. Add the patties, lettuce, tomato, red onion and cooked bacon.
Looking for a simple stir-fry that is packed with flavor? All you have to do is marinate your favorite stir-fry meat in Hoosier Momma Bloody Mary mix. We prefer the spicy version because it is oh-so-good-and-spicy) for a few hours, then toss into a wok with some veggies. Spicy Hoosier Momma pork stir-fry makes for a great tasting meal in no time at all!
For even more heat in my spicy Hoosier Momma pork stir-fry I added a few (long) squirts of Sriracha hot sauce. You can use any hot sauce you like, or leave it out. Or add a few chopped jalapenos in with the vegetables when you cook them. Nothing wrong with a little kick.
Also try my Mongolian stir-fry sauce.
Spicy Hoosier Momma Pork Stir-Fry
Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Servings 4 servings
- 1 pork tenderloin trimmed, cut into bite-sized pieces
- 1-2 cups Spicy Hoosier Momma Bloody Mary mix
- Splash of vegetable oil
- 1/2 green bell pepper diced
- 1/2 yellow bell pepper diced
- 1/2 green bell pepper diced
- 1/2 medium Vidalia or sweet onion diced
- Kosher salt and freshly ground black pepper to taste
- Sriracha sauce to taste
- Cooked rice warmed, for serving
Place the cut pork tenderloin pieces into a resealable bag or container.
Add enough Spicy Hoosier Momma Bloody Mary mix to cover the meat. Seal and toss to coat. Refrigerate for 12 hours.
Heat a wok over high heat.
Add oil and heat.
Remove pork from marinade and shake off excess. Add to the wok and cook until starting to brown.
Add peppers and onion and a few pinches of salt and pepper and saute until just starting to soften.
Add Sriracha to taste and stir.
Continue cooking until vegetables are almost tender, stirring often.
Serve over warmed cooked rice with a few more squirts of Sriracha.