Sentences with phrase «chile peppers pods»

2/3 cup dried red chile pepper pods, coarsely chopped 2 cups cooking oil 2 tablespoons Sichuan pepper, crushed

3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish

Using x-rays, photography, CT scans, and 3 - D computer reconstructions, he takes us deep inside chile pepper pods.

3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see recipe here) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish

Not exact matches

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?

There's no secret handshake, but pockets full of pods, some crazy chile t - shirt, or a Peppers of the World book worn - out by heavy studying are dead giveaways of those fiery fans.

However, in English the word pepper is either plural («give me some peppers») or modified by either chile or chili, so the possibility of confusing green pods with black peppercorns is remote.

So it's no wonder that — besides plenty of traditional «hot» dishes and products — a highly popular chile pepper festival and even a museum dedicated solely to the hot pods can be found here.

It is used to distinguish the plants and the pods from dishes made with them, but purists object to both using chile or chili as an adjective and to using the word pepper.

So it's no wonder that — besides plenty of traditional «hot» dishes and products — a highly popular chile pepper festival and even a museum dedicated solely to the hot pods...

Water, Red Chiles, Modified Food Starch, Dehydrated Chile Peppers, Soybean Oil, Salt, Distilled Vinegar, Dehyrated Pasilla Pods, Garlic and Spice.

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

Story & Photos by Harald & Renate Zoschke While potatoes are the signature veggie for Idaho, chiles are the official state vegetable in New Mexico (although botanically, the pepper pods are fruits).

Deer eat the leaves of the chile plants and mice, believe it or not, actually eat the pepper pods and especially the seeds.

Other diseases treated with chiles include plague, where the Luo tribe of Africa applies the pepper leaf to the bubo; and cholera, malaria, and scarlett fever are treated by the simple consumption of chile pods in the Malay Peninsula.

3 pounds chili meat 15 - ounce can tomato sauce 1 cup water 1 teaspoon Tabasco sauce 3 heaping tablespoons chili powder or ground chile peppers 1 heaping tablespoon oregano 1 heaping teaspoon comino powder (cumin) 2 onions, chopped Garlic to taste 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon paprika 12 red peppers 4 or 5 chile pods 2 heaping tablespoons flour

These are some of the most popular chiles for customers who wish to purchase just the pepper pods and not the live plants.

Capsaicinoid sacs on the inner pod wall in a Moruga Scorpion chile pepper is seen illuminated under a microscope.

What a pepper — it looks so innocent, but if you cut open a Fatalii pod and take a wiff, you'll get a clue that a very, very hot chile is waiting for another victim.

Pepper Profile: Fatalii by Harald Zoschke What a pepper — it looks so innocent, but if you cut open a Fatalii pod and take a wiff, you'll get a clue that a very, very hot chile is waiting for another victim.

While potatoes are the signature veggie for Idaho, chiles are the official state vegetable in New Mexico (although botanically, the pepper pods are fruits).

Back in 1994 - 95, the big chile pepper story was that eating the pods caused stomach cancer.

Add Tabasco, heaping tablespoons of chili powder, oregano, comino powder, onions, garlic, salt, cayenne, paprika, red peppers, and chile pods.

Whatever the case, gradually Edmunds yield of pods increased to the point where he could experiment with his sauce recipe in which ripened chiles were crushed into a mash with added rock salt, aged in stoneware jars and subsequently in fifty - gallon white oak barrels for three years and strained; where the resulting concentrate of pepper sauce was then mixed with vinegar.

Most home gardeners, myself included, are so focused on the culinary aspects of chile peppers that we forget about their ornamental qualities and how the mostly upright pods change colors over the entire summer and into the early fall.

Most home gardeners, myself included, are so focused the culinary aspect of chile peppers that we forget about their ornamental qualities and how the mostly upright pods change colors over the entire summer and into the early fall.

It doesn't matter what variety of chile it was, but usually, the smaller the pod, the hotter the pepper.

In the past, capsicum oleroresin, the chile extract used to make ultra hot sauce and pepper sprays, was often produced from cayenne pods.

I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot of modification, but I believe my changes did not change the overall quality of the recipe): - doubled the amount of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead of 1 1/2 cups whole - milk yogurt - butter instead of 3 tablespoons ghee - ground cardamom instead of 6 cardamom pods -5 dried chiles de árbol instead of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!

Famed chile pepper breeder Roy Nakayama once reported that skunks were eating the pods in some of his fields.

And I must not overlook the Chile Peppers Spicy Sex Collection, which is a vibrator with three chile pod - shaped sleeves in red, yellow, and green.

This chile pepper is a pod type of Capsicum annuum.

To find out how you can dry peppers and even build your own ristras, check out our story: From Pods to Powder: Drying Chiles

Here's my question about locules, the hollow spaces in a pepper pod.Q: Hello Paul, Is there are relationship between cross-section shape and number of locules in chile pods?

And, during the roasting process, why not save a few perfectly formed pods and make a classic dish of chiles rellenos — stuffed peppers?

For the Sauce: 6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy here 1 medium onion, chopped 3 cloves garlic, chopped 2 tablespoons vegetable oil 1 cup tomato sauce 2 cups beef broth 1/4 cup cider vinegar Juice of 1 lemon 1 tablespoon prepared mustard 1 tablespoon brown sugar 1/2 teaspoon dried oregano 1/8 teaspoon ground habanero chile Freshly ground black pepper

But Fabian Garcia's greatest legacy remains the chile pods that every year encapsulate the New Mexico summer sun, the peppers whose roasting aromas are as quintessentially New Mexican each autumn as leaves are to New England, whose ripened redness adorns our doorways this time of year in festive ristras.

In almost any chile - pepper - producing country, the fiery pods are worked into strings to ease drying.

Others spinkle the balls while hot with additional red pepper or press crushed red chile pods into them.

With this in mind, I combined several variations of what could have been a soothing, capsaicin - infused facial — ground red chile pods and seeds, mild hot pepper powder from the grocery store, a mild hot sauce, mixed in different quantities with plain Greek yogurt.

During the publicity that surrounded the first superhot chile, the habanero in the early»90s, cooks realized that the chinense species with the floral and fruity overtones of its pods, were the perfect peppers to complement fruits, as you will see below.

Other toppings include chopped olives, bell peppers, hard boiled eggs, cilantro, parsley, grated jalapeño (or other) cheese, crushed chile pods, croutons, tortilla chips, popcorn, avocado slices, a fried egg, or sour cream.