Sentences with phrase «chiles with hot water»

In a pot, cover the New Mexican and pasilla chiles with hot water and simmer for 15 minutes or until soft.

Cover the chiles with hot water and let them sit for 15 minutes until they soften.

Cover the chipotle chiles with hot water and soak for 30 minutes to soften.

Cover the chiles with hot water and let them soak until pliable, about 30 minutes.

Cover the chiles with hot water and allow them to steep for 15 minutes to soften.

Not exact matches

The market places of ancient Mxico overflowed with chile peppers of all sizes and shapes, and Sahagún wrote they included «hot green chiles, smoked chiles, water chiles, tree chiles, beetle chiles, and sharp - pointed red chiles.»

Place the chiles in a bowl and cover them with very hot water.

Cover the chiles with very hot water and allow them to steep for 15 to 20 minutes to soften.

The market places of ancient Mexico overflowed with chile peppers of all sizes and shapes, and Sahagún wrote they included «hot green chiles, smoked chiles, water chiles, tree chiles, beetle chiles, and sharp - pointed red chiles.»

In an article posted on The Atlantic's website last week, Gary Paul Nabhan, co-author of Chasing Chiles: Hot Spots Along the Pepper Trail, addressed the relationship between farming in the Southwest and climate change — both food production and food security have been cast into question with the growing scarcity of water and unpredictable growing seasons and weather patterns, such as drought.

Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 45 minutes, turning once or twice.

I didn't want to toast the chiles (as you would normally do for a mole) so I simply soaked them in hot water, along with the prunes which give the mole an underlying spicy sweetness and body without overpowering the floral jamica and pear flavors.

Cover the chile with very hot water and rehydrate until they are soft.

Place the New Mexican and ancho chiles in a bowl and cover them with hot water.

Place the chiles in a saucepan and cover with hot water and steep for 5 to 10 minutes to soften.

Remove seeds and place chile in a blender along with 1 cup hot water.

Place the chiles in a bowl, cover with very hot water and steep 15 - 20 minutes.

4 tablespoons butter (divided) 1 large red onion, sliced 2 cloves garlic, chopped 2 cups small, hot, finger - size green chiles (Bhutanese Jitshe chiles or Ancho chiles) 1 cup water 6 ounces Bhutanese Datshi or crumbled mild goat cheese 6 ounces grated pecorino or Gouda cheese 4 small potatoes, peeled, sliced 1/4 ″ thick and cooked in salted water 1/2 cup milk mixed with 1 tsp.

Cover the chiles with very hot water and soak for 20 to 30 minutes or until limp and partially rehydrated.

Cover the chile with very hot water and soak for 20 to 30 minutes or until limp and partially rehydrated.

Transfer softened chiles to a heatproof bowl and cover with the hot water, weighing down with a saucer or small plate to keep chiles submerged.

Soft Taco Filling: Stewed Mushrooms With Onions And Garlic Hongos Guisados Ingredients: 12 ounces Fresh Mushrooms, washed and chopped into 1/2 - inch pieces 1/2 medium Onion, diced Fresh Hot Green Chiles To Taste (Roughly 2 Chiles Serranos Or One Chile Jalapeno), stemmed, seeded and finely minced 2/3 cup Any Poultry Broth Or Water 1/2 small Lime, juiced 1 Tbsp Olive Oil 1 Ripe, large tomato, roasted or boiled, cored, peeled -LSB-...]