Neither of these are super hot but have a nice kick and can always be adjusted.
is a thread on New Orleans-style BBQ shrimp (don't be fooled by 'BBQ', they're more like 'Buffalo' shrimp). I just did them on the stove and only cooked a couple minutes each side.
Experimenting/attempting to make a Red Tomatillo Chile sauce similar to Chipotle's I came up with this recipe for a mexi hot sauce (it's not the same as Chipotle's but is in the same neighborhood):
Tomatillo Red-Chile sauce
½ tsp cumin seed (whole)
½ tsp coriander seed (whole)
4 allspice berries (whole)
1 TBS garlic (roasted/mashed)
~12 med tomatillos
1 small can chipotle de adobo
¼ cup Tabasco Chipotle sauce
1 cup white vinegar
1 tsp kosher salt
½ tsp black pepper
Roast tomatillos and garlic in 425* F oven for ~30 min or until browned.
Mash roasted garlic into a paste (reserve the rest for other cooking).
Toast cumin/coriander/allspice in pan, then grind in coffee grinder.
Combine all ingredients in blender/food processor and puree until smooth (you'll still have seeds).
Heat puree in pot to almost boil (I only did this to ensure it was santized since I keep it around for a while).