101 Things to Do with Chile Peppers

Sandra Hoopes brings her culinary training and pastry certification to a spiral-bound collection focused on chile peppers. As the Foods Editor for Puma Press in Phoenix, she draws on lessons from chefs in Santa Fe and the Culinary Institute of America to present one hundred one recipes. The book targets readers interested in American Southwestern cuisine and general cooking with hot peppers. It avoids complex historical analysis or global spice trade narratives, focusing instead on practical application. The content spans breakfast, lunch, and dinner preparations using varieties like Amarillo, Fresno, and New Mexico chiles. Specific dishes include Huevos El Diablos for morning meals, Chipotle Chicken Spring Rolls for midday options, and Green Chile Apple Crostata for dessert. The collection also features Orange Habanero Creme Brulee and Cherry Bomb Limeade, showing the versatility of heat in sweet and savory contexts. Baja Chile Relleno appears as a main course option. This volume suits home cooks seeking to incorporate southwestern flavors without leaving their kitchen. It does not cater to professional chefs requiring advanced technique or readers looking for historical treatises on pepper cultivation. The spiral format suggests practical use during food preparation. Hoopes previously authored Burritos! and 200 Appetizers, establishing her focus on accessible American regional dishes. The book provides direct instructions for turning up the heat in daily meals through specific ingredient combinations.