If you know me, you know I’m kind of fanatical about spicy food. I’m pretty sure I’ve never had particularly sensitive Capsaicin receptors in my mouth. When I was about 5 or so years old, my whole family was out in my grandfather’s garden and my dad picked a jalapeno pepper. I can’t remember the exact details, because I was FIVE, but he got me to taste the jalapeno in front of my mom and sister. Of course, knowing they couldn’t handle much spice I played it off like it wasn’t the least bit spicy. Apparently I did a good enough job because they both took a bite of the pepper then ran to the kitchen to find something to cool their mouthes off! Ah, the good times of inflicting spice pain on other people. I still like to do it, although I don’t hide the fact that it’s going to be spicy; I’m mush less cruel now than I was when I was five.

Note: This hot sauce needs to sit in the fridge for about 2 weeks for the flavors to develop so be patient.

Recipes in this post:

• Spicy Habanero Hot Sauce

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For this dish I really wanted something that emulated the creamy delicious rajas we get at El Callejon, a Mexican restaurant in Encinitas. Rajas, as we know them, are a Mexican side dish of stewed chiles in cream. I figured what better way to get the sensation of rajas but also have a classic holiday potato dish than to have the chiles “stew” in the cream while the gratin is baking. There’s no getting around how incredibly rich this side dish is and there’s also no getting around how freaking delicious it is either! Whether it’s for Thanksgiving, Christmas or any old night this gratin is worth giving a whirl.

Recipes in this post:

• Cheesy Chile, Fennel & Potato Gratin

Related posts:

1. Holiday Recipe: Sweet and Tangy Pomegranate Glazed Carrots
2. Knorr Homestyle Stock: Caramelized Onion-Roasted Garlic Jam & Chevre Corn Pudding
3. Knorr Homestyle Stock Sweet & Savory Wild Rice Dressing w/ Italian Sausage, Orange, Dried Cranberries & Hazelnuts