Below you'll find a list of all posts that have been categorized as “Cooking with Chiles”
Dried Chile Recipes Ancho Chile Dry Rub Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle. 4 ancho chiles, stems removed and seeded, dried in the oven 2 teaspoons whole white peppercorns 1 teaspoon whole …
From Pods to Powder: Drying Chiles Recipes: Ancho Chile Dry Rub Cajun Rub South of the Border Chile Rub Chili Powder Dry Jerk Seasoning Curry Powder Red Chile Sauce from Pods Red Chile Sauce from Powder Excerpted from “Too Many Chiles! Recipes for Using and Preserving Your Peppers”, by Dave DeWitt, Nancy Gerlach, and Jeff Gerlach. This book is now …
Fresh Red Chile 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 immature stage of the New Mexico red chiles, which are …
Roasting and Peeling Chiles Certain large fresh chiles, such as New Mexico green chiles and poblano chiles, have a tough outer skin that must be removed before using. The only practical way to remove the skin is to apply heat to the chile so that the skin blisters and pulls away from the meat of the chile. It then becomes …
by Dave DeWitt Recipe Index Spanish Chorizo with Pimentón Pimentón Garlic Soup Grilled Tuna Steaks with Salsa Pimentón Everyone knows that Columbus carried chile peppers to Spain from the New World on his second voyage in 1493, but who first used the pods for flavoring food? José Guerra, writing in “Foods from Spain News,” speculates that monks at the Monastery …
