Cooking with Fresh Chile Peppers

Fiery Foods Manager Cooking with Chiles, General Leave a Comment

By Dave DeWitt, Nancy Gerlach and Jeff Gerlach; Photos by Harald Zoschke   Most chile lovers are familiar with New Mexican green chiles, which are the large (5″ to 10″), fleshy, mild chiles that are also called Anaheim chiles. (Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the …

Habaneros in the Market

Piri Piri Oil

Dave DeWitt Cooking with Chiles Leave a Comment

This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana. Use it to spice up soups and fried fish. Pimento leaves are traditionally used in this recipe, but they are hard to find. Note: This recipe requires advance preparation.