Below you'll find a list of all posts that have been categorized as “All About Chiles”
Brazilian rice is one of the staples of a Brazilian dinner and the holidays are no different. Brazilians most often make use of long grain rice, and the shelled pumpkin seeds give it the holiday zest that it needs while the kale (as well as the rice) is sautéed in garlic to add a touch of flavor. A touch of hot sauce adds zest to this side dish.
Garlic lovers, rejoice! Here is a perfect, garlicky accompaniment to the roasted turkey. And it’s so simple to prepare.
Latin America is well known for it’s spicy, hot, flavorful foods. However let it be known that their cuisine does not acquire its famous flavor without a little help from a friend, namely the hot sauce, known in this case as Molho Apimentado. Malagueta peppers rank hot on the list of peppers and this sauce, as most hot sauces, can be used like the American version of gravy, on any dish be it turkey, rice, kale or stuffing. The hot sauce brings the different flavors of the meal together with one cohesive taste and many textures to give Latin American food lovers the taste they’ve been waiting for.
Enchiladas prepared with mole sauce and Mexican asadero cheese, also called queso blanco, are as exotic as they are tasty. This is also a great way to utilize leftover turkey. Enchiladas are not difficult to prepare—in fact they are quite easy. The trick is to have everything organized and ready to go before assembling the enchiladas.
Dave-Quick question: Been trying to start some seeds, specifically, all but the chitelpin and jolokia seeds have germinated. I use one of those small Jiffy brand seed starters with the expandable peat pellets–worked great for all my other tomato and chile seeds, but not these two. Seeds are fresh. Thought about using a heat pad? Any suggestions?? Thanks!Rick Hello Rick:Chiltepin …
