Even though I am always on the lookout for new chili peppers to try, and usually have at least 10 different pods, flakes, and powders in my spice drawer, I'd never heard of Cobanero chilis until they were selected for the library's Spice Club. Cobanero chilis are only grown around Cobán in Alta Verapaz, Guatemala, and though they are one of the oldest domesticated chilis, they haven't been widely available outside the region until relatively recently. If you would like to try these chili flakes for yourself, stop by the Churchill County Library in May.
Chilis are easy to love because there really is something for everyone in the capsicum family. Not only is there a range of flavors and heat, the peppers can be completely different depending on whether they are green, ripened, or dried. I am usually not a fan of green peppers but like most ripened peppers. So, no jalapeños for me, but I love chipotles, which are the same pepper allowed to ripen and then dried.
Since I like to try so many new chilis, I have a couple of recipes that provide the perfect backdrop for a wide variety of heat and flavor. When I added the Cobanero chili flakes to my favorite pasta recipe (below), I thought the taste was a sweet heat, and they definitely imparted a more fruity, smoky depth of flavor compared to the plainer heat of regular chili flakes. The degree of spiciness was similar, but the Cobanero's heat seemed to dissipate more quickly and not build up like some spiciness can.
You can substitute pretty much any pasta, veggies, and cheese in this recipe, and it's a great way to test new flavors to see what you like.
Buttery Egg Noodles (adapted from Kids Cook Everything)
Makes 2 servings
- 8 ounces egg noodles
- 2–4 tablespoons butter
- 2 cups broccoli florets (or vegetable of your choice)
- 2–3 ounces fresh asiago cheese (or cheese of your choice)
- 1/4–1/2 teaspoon chili flakes
Boil pasta until it's the consistency you want. I boil the broccoli and pasta together, but you can also steam the veggies in the microwave.
Drain pasta, reserving 1 cup of pasta water, and return pasta to pot. Add butter, cheese, chili flakes, and boiled or steamed veggies. If you have spinach or tender veggies you want to stay crisp, you can add them now. Add pasta water if it seems too dry.
Since I love sweet, salty, and spicy flavors together, I was also eager to try Cobanero chili flakes on my pizza. Some people will argue that pineapple does not belong on pizza, but those people are missing out—especially with these chili flakes. Again, you can add any toppings and mix and match cheeses to your liking.
Pizza (adapted from Betty Crocker)
Makes 2, 12-inch pizzas
- 1 cup warm (105–115 degrees) water
- 1 teaspoon sugar
- 2 1/4 teaspoons instant yeast
- 1 1/2 cups whole wheat pastry flour
- 1 cup all-purpose flour
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 6–8 tablespoons crushed tomatoes (or tomato sauce of choice), divided
- 1/4–1/2 teaspoon chili flakes
- 4 ounces mozzarella cheese
- 2 ounces parmesan cheese
Dissolve sugar in warm water. Add yeast and let sit five minutes. Preheat oven to 425 degrees.
Mix flours, 2 tablespoons olive oil, salt, oregano, and garlic powder in a large bowl or bowl of a stand mixer. Slowly add water until dough forms. Let dough rest five minutes. Beat on medium-high speed for 30 seconds.
Divide dough in half. Roll or shape each half into a 12-inch round (depending on the size of your pizza pan). Lightly grease the pizza pan with 1 tablespoon olive oil. Place dough on pan.
Cover dough lightly with 3–4 tablespoons of crushed tomatoes, spreading with the back of a spoon. Sprinkle with chili flakes to taste. Sprinkle with mozzarella. Add any toppings you like. Shave parmesan over the top.
Bake for 14–16 minutes, until crust is lightly browned and comes off the pan easily. Cut and sprinkle with additional chili flakes if desired.
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