• Fresh Red Chile Sauce
    This method of making chile sauce differs from others using fresh green New Mexican chiles because these chiles aren't roasted and peeled first, as you must do with green chiles. Because of the high sugar content of fresh red chiles, this sauce is sweeter than most. We harvested some chiles from his garden one late summer day, made a batch of this sauce, and ate every drop as a soup! It makes a tasty enchilada sauce, too. It will keep for about a week in the refrigerator. Ingredients 1/4 cup vegetable oil8 fresh red New Mexican chiles (or more to taste), seeds and stems removed, chopped1 large onion, chopped3 cloves garlic4 cups water1/4 teaspoon ground cumin1 tablespoon minced fresh cilantro1/2 teaspoon Mexican oregano leavesSalt to taste Instructions Heat the oil in a large saucepan and saute the chiles, onion, and garlic until the …
  • Dark Chocolate Cheesecake with Red Chile GanacheDark Chocolate Cheesecake with Red Chile Ganache
    Mary Jane’s recipe is based on one by the Barefoot Contessa (Ina Garten), but the shoeless TV cook wouldn’t dare …
  • Grilled Garlic Fish
    This is a simple but classic method of preparing any firm, white-fleshed fish in the Philippines. To make the coconut …
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  • Basic Masa Dough
    Masa corn makes up the part of the tamale that surrounds the meat filling. Ingredients 2 cups freshly ground masa …
  • The Soul of the Mexicans, Part 3The Soul of the Mexicans, Part 3
    Creating a Cuisine, by Dave DeWitt The arrival of the Spanish in Mexico had a profound effect on the cuisine …
  • La Reunion Chicken Curry
    This recipe and others can be found in the following article:Mascarene Chile Cuisine By Dave DeWitt Ingredients 1/8 pound butter (½ …


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