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Introduction:
Have you ever bitten into something so unexpectedly fiery that it made your eyes water, your nose run, and your mouth feel like a volcano erupted inside? That’s exactly what happens when you try the legendary "Spicy Surprise" Chili Bomb. It's a fun, daring, and delightfully dangerous treat designed to test your spice tolerance—and maybe prank a friend or two. But be warned: if it explodes in your mouth, you’re in for an intense (and delicious) ride!
Ingredients:
For the chili filling:
1 cup finely chopped habanero or ghost peppers (adjust based on tolerance)
½ cup finely diced onions
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp cumin
Salt to taste
2 tbsp olive oil
For the dough:
1 cup all-purpose flour
½ cup cornmeal (optional for texture)
½ tsp baking powder
½ tsp salt
¾ cup warm water
1 tbsp vegetable oil
Extras:
A few small cubes of cheese (to hide inside and balance the spice)
Gloves (seriously, use them when handling hot peppers!)
Preparation:
Make the chili filling:
Heat the olive oil in a small skillet.
Add onions and garlic, sautéing until translucent.
Stir in the chopped peppers, spices, and salt.
Cook for 5–7 minutes, or until peppers soften. Set aside to cool.
Prepare the dough:
In a bowl, mix flour, cornmeal, baking powder, and salt.
Add warm water and oil. Stir and knead until smooth.
Let it rest for 10 minutes.
Assemble the bombs:
Divide dough into golf-ball-sized portions.
Flatten each portion into a small disc.
Add a spoonful of chili filling and a cube of cheese in the center.
Carefully seal and shape into a ball.
Cook:
You can either bake at 375°F (190°C) for 20 minutes, or deep-fry until golden brown.
Presentation and Storage Tips:
Serve hot with a cooling dip like ranch or sour cream to calm the burn. Garnish with chopped herbs for a gourmet look. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
Variants:
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