Sentences with phrase «cayenne chiles»

To serve: mix together two teaspoons celery salt, 1/2 teaspoon ground cayenne chile powder and 1/4 cup coarse kosher salt.

The use of twelve cayenne chiles in the sauce for this recipe will definitely give your guests a thrill!

Adjust the seasonings and add cayenne chile to increase the heat.

1 pound red, ripe NuMex Las Cruces Cayenne chiles (or similar meaty cayenne peppers) 1/2 sweet red pepper (e.g. Gypsy or a small ripe bell pepper) 1 medium - sized onion, minced 3 - 4 cloves garlic, minced 1/2 pound sugar 4 ounces rice vinegar 2 tablespoons olive or sunflower oil

All were loaded with cayenne chile.

Thanks, Shawn Shawn: Louisiana hot sauce usually consists of fermented Cayenne chiles (in salt), and various spices, in vinegar.

1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt

Also salt and ground cayenne chile powder.

Cayenne chile harvested in the Cervantes» fields are loaded into a hopper which will be taken to the mash plant.

Surprisingly, perhaps, New Mexico is leading the way in production of cayenne chiles for hot sauces, according to Gene Jefferies of the McIlhenny Company, owner of Trappey's, a major cayenne sauce manufacturer.

4 dried red cayenne chiles (like chile de a?rbol), stems discarded, ground (do not remove the seeds; see Extra Credit) or 1 teaspoon ground red pepper (cayenne)

Ingredients: 1 pound red, ripe NuMex Las Cruces Cayenne chiles (or similar meaty cayenne peppers) 1/2 sweet red pepper (e.g. Gypsy or a small ripe bell pepper) 1 medium - sized onion, minced 3 - 4 cloves garlic, minced 1/2 pound sugar 4 ounces rice vinegar 2 tablespoons olive or sunflower oil

what does this usually consist of?Thanks, ShawnShawn: Louisiana hot sauce usually consists of fermented Cayenne chiles (in salt), and various spices, in vinegar.

1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup water

If you don't have birdseye chiles, substitute piquin or cayenne chiles.

The Louisiana hot sauces are made out of tabasco or cayenne chiles, while the Caribbean sauces usually contain the various pod types of the Capsicum chinense species — commonly called «habaneros.»

Ingredients: Red jalapeno chiles (70 %), water, cane vinegar, sugar, cayenne chiles (5 %), lemon juice, garlic, salt, acidity regulator (acetic acid).

1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1 teaspoon garam masala

1 pound fresh grouper fillet Juice of 2 fresh limes or lemons 4 slices bacon, diced 2 small potatoes, peeled and diced 1 stalk of celery, diced 1 onion, diced 2 fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles of puff pastry

Note: For really hot chile caribe, add dried red chile piquins, cayenne chiles, or chiles de arbol to the New Mexican chiles.

2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil for frying

1 tablespoon crushed African bird peppers, or substitute chiltepins, pequins, or ground cayenne chile

I added spicy jalapeños and fresh cayenne chiles to it because hot pepper jelly is one of my favorite afternoon indulgences.

Three - Chile Wings of Fire Sauce 3 chipotle chiles, stems removed 2 dried red New Mexican chiles, stems and seeds removed 1 onion, chopped 2 tablespoons vegetable oil 2 cloves garlic, minced 4 chiltepins, crushed (or substitute 1/4 teaspoon ground cayenne chile) 1/3 cup catsup 3 tablespoons vinegar 2 tablespoons brown sugar 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 2 cups water Salt to taste

Prik khee fah (sometimes prik chee far) is a term used to refer to cayenne chiles, while prik yuak is the yellow wax hot variety.

1 teaspoon caraway seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/4 teaspoon cardamom seeds 1 (2 - inch piece) cinnamon stick 6 allspice berries 4 whole cloves 1/4 teaspoon dried lavender, optional 1 1/2 teaspoons freshly ground black pepper 1 teaspoon ground ginger 1/2 teaspoon ground cayenne chile 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground turmeric

1 teaspoon ground cayenne chile 1 cup yellow split peas, cleaned and rinsed 1/4 teaspoon turmeric 3 cups water 1 tablespoons vegetable oil 4 serrano chiles, stems removed, chopped 1 tablespoon minced fresh ginger 2 cup chopped onions 1 clove garlic, chopped 1 teaspoon ground coriander 2 teaspoon ground cumin 1 medium tomato peeled and chopped 2 cups cooked white rice (optional) Garnish: Flaked coconut Chopped fresh cilantro

(Editor's note: of those who divulged their «secret ingredient,» the results were: chile peppers, cayenne chiles, hot sauce, sugar, and cumin.

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper

1/2 pound unsalted butter 1 teaspoon crushed chiltepins or pequins, or use ground cayenne chile 1 shallot, minced 1 clove garlic, minced 1 teaspoon grated ginger 1/2 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/2 teaspoon ground turmeric

Note: For really hot chile caribe, add dried red chile piquins, cayenne chiles, or chiles de arbol to the New Mexican pods.

1 tablespoon coarse kosher salt 1 tablespoon hot Hungarian paprika 3/4 teaspoon ground cayenne chile 3/4 teaspoon crushed red pepper flakes 3/4 teaspoon dried thyme 1/2 teaspoon Prague Powder # 1