Sentences with phrase «chiles into»

Using kitchen scissors and working over a medium bowl, cut chiles into 1» rings, reserving seeds and discarding stems.

Chop the chiles into small pieces, the smaller the better.

Spicing up peaches with chile peppers became popular during the chile pepper craze that gained momentum after the launching of Chile Pepper magazine in 1987 and the subsequent cookbooks by Nancy Gerlach and myself that popularized chiles into mainstream America.

How to Make Hot Sauces — Turn your chiles into sauce!

Tightly pack the chiles into the sterilized jars.

Their delicate flavors run the risk of being completely overcome if you slice and dice your chiles into the mix with reckless abandon.

Very thinly slice 2 Padrón chiles into rings and add to vinaigrette.

In the second place, the Turks completed their conquest of North Africa in 1556, and since they had already introduced chiles into Hungary, it makes sense that they also carried them to Tunisia, Algeria, and Libya.

Pepper expert Jean Andrews credits Portuguese traders and spice merchants with introducing chiles into Mozambique and other parts of East Africa and Madagascar sometime in the mid-1500s.

Remove stems, seeds, and veins, and cut chiles into 1 / 2 - inch dice.

Put chiles into a medium bowl, cover with boiling water, and let sit until softened, about 20 minutes.

The peanut mole: Tear the ancho chiles into flat pieces, then toast a few at a time on an ungreased griddle or skillet over medium heat: press flat with a metal spatula for a few seconds, until they crackle and change color slightly, then flip, and press again (if they give off more than the slightest wisp of smoke, they are burning and will add a bitter element to the sauce.)

Pour the broth and chiles into a blender, add the cilantro and puree until liquefied.

Tear the chiles into pieces and place in a blender along with 1 cup of the beer, and puree until smooth.

Place charred chiles into saucepan with tomatoes and let soak until soft and pliable, about 10 minutes.

Place chiles into a bowl of boiling water and weight down with a plate to keep them submerged.

The DON MIGUEL ® Chicken & Cheese Burrito packs 7 ounces of savory chicken leg meat, three kinds of real shredded cheese and mild green chiles into a hearty, handmade flour burrito.

minced jalapeno pepper chiles into 2 cups of melted cheese.

So, in Boy Gets Grill, Flay tries to «incorporate chiles into as many recipes as possible,» sharing his love of the earthy and smoky flavor of dried chiles, and the fruity flavors of the fresh ones.

Put the cut chiles into the Mason jar or other glass container, pour with boiling - hot syrup (caution — don't burn yourself).

Most people credit Juan de Oñate, the Spaniard who founded Santa Fe in 1609, with bringing cultivated chiles into the area, but it may have been Antonio Espejo who introduced them to the Pueblo Indians during his earlier expedition of 1582.

Cut the chiles into confetti - shaped flecks using scissors or a sharp knife.

Another method is to tear up the chiles into small pieces, rehydrate them, and mash them through a sieve.

Remove the stems and seeds and crumble the chiles into a saucepan.

Dip the chiles into the batter and fry, turning once, until a golden brown.

Remove as many of the seeds as possible and cut each chile into four strips.

In a mortar and pestle, smash the garlic and chile into a paste along with the salt.

Press chile into water to cover.

Dip each chile into flour then egg mixture then carefully slide into hot oil.

Rinse and slice the chile into very thin rings, keeping the seeds in.

To make the Tequila, place charred chile into Tequila bottle and let sit at least 1 hour or up to a week depending on how spicy you'd like it.

Not exact matches

The easiest way to freeze large chiles is to put them into freezer bags, double - bag them and place in the freezer.

So bouillabaisse, the seafood chowder, is transformed by chiles, ginger, coriander, cumin, and turmeric into Cassoulet de Fruits de Mer, while a simple French roasted poulet, or young chicken, is curried with masala powder and enriched with yogurt and double cream.

When a butcher shop has a chile pepper in its signage and ristras are dangling from the ceiling, chileheads are almost automatically drawn into the store.

It is believed that chiles were introduced into the Nive Valley by Gonzalo Percaztegi in 1523, the same year that corn first made its appearance there.

John Thorne believes that: «Tomatoes and onions worked their way into chili from a familiar Southwestern dish called chile colorado («red chile») which at one time referred both to a sauce of fresh red chile peppers and a stew made from them, usually of chicken, which often included tomatoes and onions.

For crisper, less cooked chile, plunge them into ice - water to stop the cooking process.

6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick

4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable oil for frying

Trips off the coast into the Calabrian hill country don't reveal more chiles either — all you notice here besides woods are vineyards and lots of olive trees.

Dredge the stuffed chiles in the flour, dip them into the egg whites and then deep fry them in the oil for 2 minutes per side, or until golden brown.

4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here

All chiles can be dried and ground into powder — and most are, including the hottest of all, the habanero.

(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 used to make chile ristras, and when dried, are ground into red chile powder.

1/2 teaspoon of chopped fresh or dried red chile 1 pound boneless lamb, cut into 1 - inch cubes 1 cup of plain yogurt 2 cloves of garlic, chopped fine

Slide the chiles, one or two at a time, into the hot oil.

8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3 cups sugar 1 teaspoon vanilla extract 1 quart water 3 cups sugar 1 teaspoon vanilla extract 2 cups freshly grated coconut 6 medium dried apricots, cut into thin strips for garnish

Marco has turned their balcony and front yard into an unbelievable chile jungle.

We experienced their pride and enthusiasm in growing those chiles and turning them into incredible spacialties.

2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water