Local, organically grown hot peppers at Union Square Farmers Market in NYC
Photo credit: Christopher Eads

Autumn harvest is truly a blessing for those of us who find ourselves hopelessly devoted to gardens or nurseries overflowing with a colourful & abundant array of peppers – especially if one happens to enjoy some of the more piquant varieties!
As some may have surmised from the plating images in this post, I am indeed one of those zany people who enjoys filling avocado halves with various foodstuffs. However, I also strongly believe in use of the cooling power of avocados to its best advantage by combining them with incredibly spicy food. As such, my avocados are generally used quite strategically…


Peaceful Red Dragon resting on its avocado pillow

This creation most certainly fits into the “super spicy” category (especially to the untrained palate), and I suspect many of my followers will likely declare themselves as being either afraid or simply opposed to trying it for that very reason. Nevertheless, it can be a very satisfying flavour combination for those who are able to appreciate such things, and works well when served along with certain contrasting elements which also bear cooling effects (such as avocados, tomatoes etc).

It also has a very warming effect on the body, which is tremendously helpful when cold weather sets in.
This particular concoction features a medley of peppers which result in a myriad of flavours and varying heat levels, which will likely appease those who are less likely inclined to go for raw cuisine due to the “lack of heat and spice” of some of the more simple offerings most commonly found in many workshops, restaurants, etc.

We’re not talking one jalapeño with seeds here, but diving into a magical world of blended hot peppery goodness in varying form & flavour. Think you can handle it?

Here is a loose outline of my latest small batch of “gravy” base:

  • ⅓ C sun dried tomatoes (soaked in spring water)
  • 2 fresh Scotch Bonnet or habanero peppers
  • ½  dried habanero pepper
  • ½  large jalapeño pepper
  • 1 tsp dried cayenne pepper
  • 1 tsp dried chipotle pepper
  • 2 tsp Celtic salt
  • several sprigs of fresh cilantro
  • 1 Tbsp cumin
  • ½ lemon
  • Water from soaked tomatoes (add in to consistency)

 In Vitamix (or other high-speed blender), blend all ingredients listed above at high speed until smooth & somewhat thick in consistency is reached. For maximum heat, I left ALL seeds intact when adding the whole & half peppers.

Plant-based protein = seed “meat” mixture:

  • 1 C raw, activated sunflower seeds
  • ¼ C hemp seeds (hulled)
  • 5 Tbsp dulse flakes
  • 2 tsp Celtic salt
  • ½ large jalapeño
  • 1 tsp cumin
  • ½  tsp pure hing (asafoetida)
  • Several sprigs of fresh cilantro leaves

Pulse all of the latter together in food processor, gradually adding in 1½ tsp olive oil (which helps to bind all elements together)

Please be careful to NOT over process. End product should bear a great deal of texture.

In a large container, use stir two mixtures together with a spoon and also add the following:

  • Chopped tomatoes
  • chopped fresh cilantro (coriander leaf)

Serve in halved avocados, or in traditional bowls with cilantro leaves & generous amounts of avocado sliced in as garnish.*

If you’re a fan of vinegary “hot sauce” in chili, you may also wish to stir in a capful of Bragg’s raw/organic apple cider vinegar. In my opinion, it really adds another layer of depth!

Peaceful Red Dragon – A tasty treat for those who enjoy breathing fire. 😉

Be well, keep warm, and enjoy!

*Another great garnish to try would be liver fermented almond or macadamia nut “sour cream” (which also have a cooling effect & add another flavour dimension).

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  2. #Veganized theme 6th November 2014 | The Veganrecipehour Blog - […] Welcome back to @RawVeganista and thank you for sharing this recipe for a hot and spicy Red Dragon Chilli!…

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