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1. Prepare pasta according to package directions. Drain well. 2. 2. Meanwhile, to prepare sauce, heat oil in a large pan set over medium heat. Add garlic, onion and pepper. Saute about 5 minutes. Stir in salsa, spaghetti sauce and cumin. Bring mixture to a boil. Then cover, reduce heat and simmer about 5 to 7 minutes. Stir and set aside. 3. 3. To prepare filling, place ricotta, eggs, coriander and jalapeno pepper in a food processor. Puree. Turn into a bowl and set aside. 4. 4. Stir grated cheeses together in a small bowl and set aside. 5. 5. Preheat oven to 375F (190C). Lightly cover bottom of a 9x13-inch (3-L) baking dish with about 1/2 cup (125 mL) sauce. Cover bottom of pan with 1 layer of noodles, about 4. Spread half of sauce evenly over noodles, then dot with half of ricotta mixture, followed by half of chicken, then half of grated cheese. 6. 6. Add another layer of noodles. Repeat layering, ending with grated cheese. Bake, uncovered, in centre of preheated oven for 35 to 40 minutes. Let stand for 10 minutes before cutting
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Extremely hot fruity dried pepper — hot sauces, salsas, jerk
Ground habanero — extreme fruity heat, hot sauces, salsas
Small fiery dried chili — salsa, chili oil, arbol-based hot sauces
Spicier cousin of guajillo — bold salsas, adobo, red enchilada
Small hot dried chili — salsa, chili oil, toasting, stir-fries