* 2 Tablespoons dried shrimp * 1/2 cup canola oil * 1 cup sliced shallots * 1/2 cup sliced garlic * 1/4 cup seeded and roughly
chopped dried red chiles * 1 - 2 thin slices of ginger * 2 Tablespoons fish sauce * 2 Tablespoons tamarind pulp * 3 Tablespoons palm sugar (can substitute light brown sugar)
1/2 cup
chopped dried red chiles, seeds and stems removed 1 cup olive oil 1/4 cup cider vinegar 1 teaspoon salt
Not exact matches
10 small
dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon
chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
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
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
10
dried small hot
red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and
chopped (or substitute ginger) 1 small onion,
chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small
red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of
dried beans) * 2 tablespoons minced jalapeño
chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a
red one), diced * 1 bunch fresh cilantro,
chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
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.
5 - 6 medium vine - ripened tomatoes (about 1-1/4 pounds) 2 garlic cloves 1 jalapeno, stemmed and deseeded 1
dried chile de arbol, stemmed and crushed 1 tablespoon fresh lime juice 1-1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1 tablespoon olive oil 2 tablespoons
chopped cilantro 1/3 cup finely
chopped red onion
I rubbed the cubed pork butt with a spice mixture, seared it off in two batches, added a
chopped onion, half a
red pepper, a few
dried chiles, some garlic and a can of diced tomatoes.
1 - inch piece ginger, peeled and roughly
chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai
chiles, finely
chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon
red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
1 medium onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano
chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups
dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
2/3 cup
dried red chile pepper pods, coarsely
chopped 2 cups cooking oil 2 tablespoons Sichuan pepper, crushed
Smoky
Chile Marinade 4
dried chipotle
chiles 1 cup hot water 8 cloves garlic 1/2 cup
chopped onion 1⁄3 cup olive oil 1/2 cup
dry red wine 2 tablespoons
red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground
chile de arbol or other ground hot
chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick
1 teaspoon cardamom powder 2 teaspoons cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely
chopped 4 cloves garlic 1 cups water 14
dried piquin
chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons
dry red wine 3 tablespoons oil
1/2 cup vinegar 1/2 cup lime juice 1/2 cup
red wine 6 fresh malagueta
chiles,
chopped, or substitute tabascos or serranos 1 small onion, finely
chopped 2 cloves garlic, minced 1 tablespoon sugar 1 tablespoon
chopped fresh oregano or 1 teaspoon
dried oregano 1 teaspoon
dried thyme 1 teaspoon salt Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thick
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
1 pound fajita - style beef strips 2 tablespoons cooking oil 1 egg, separated, reserving the white 1/2 cup
dried red chile pods, coarsely
chopped 2 tablespoons fresh ginger, peeled and
chopped 1 tablespoon
chopped scallions 1 teaspoon white sugar 1 tablespoon soy sauce 1/2 teaspoon salt
10
dried red New Mexican
chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small cabbage,
chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice
Chimichurri Sauce 1/4 cup
red wine vinegar 4 cloves garlic,
chopped 3 green ají amarillo
chiles, seeds removed,
chopped, or substitute jalapeños 1 bay leaf, center rib removed 1 small onion, finely
chopped 3⁄4 cup
chopped fresh parsley 1/4 cup
chopped fresh oregano or 2 tablespoons
dried 1/2 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 to 1⁄3 cup olive oil
3/4 cup
dried posole corn 2 tbsp vegetable oil 1 1/2 pounds lean pork cut in 1 1/2 - inch cubes 1 cups finely
chopped onions 2 cloves garlic chopped 2 cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to taste Flour tortillas Garnish: Chopped fresh cilantro Chopped onions New Mexico re
chopped onions 2 cloves garlic
chopped 2 cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to taste Flour tortillas Garnish: Chopped fresh cilantro Chopped onions New Mexico re
chopped 2 cups pork broth 3 tablespoons ground
red New Mexican
chile 1 teaspoon
dried oregano preferably Mexican Salt to taste Flour tortillas Garnish:
Chopped fresh cilantro Chopped onions New Mexico re
Chopped fresh cilantro
Chopped onions New Mexico re
Chopped onions New Mexico
red sauce
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle
chiles in adobo sauce or 1 tsp
dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2
red onion, minced 1/4 cup
chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
• 1 1/2 pounds new
red potatoes • 1/4 cup malt vinegar • 3 to 5
dried red chiles (such as cayenne or
chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely
chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon
dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell pepper, diced 1
red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green
chiles, drained 1 (28 ounce) can fire roasted
chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion,
chopped 4 large garlic cloves,
chopped 1 tablespoon ground cumin 1 teaspoon
dried oregano 1/4 teaspoon
dried crushed
red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green
chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro,
chopped Preparation: Heat oil in Dutch oven over medium heat.
* 1 cup packed
dried red chile peppers * 3/4 cup water * 1/4 cup coarsely
chopped garlic * 1/4 cup fish sauce * 1/4 cup sugar * 3/4 cup rice vinegar
1 1/2 pounds cooked
Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño
chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced
red onion 1/2 cup peeled, seeded and
chopped cucumber 1/2 cup finely diced green or
red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon
dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed
red pepper flakes (I used Aleppo
chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup
chopped fresh mint, plus extra for garnish 1/4 cup
chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients 1/2 cup finely
chopped onion 1 large garlic clove 1 tablespoon
chopped fresh sage 1
dried arbol
chile, or pinch of
red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers,
chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon
dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well
chopped (or substitute regular seitan) 1 4 - ounce can
chopped fire - roasted green
chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and
chopped red onions, for garnish
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup
red onion, finely
chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon
chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon
dried oregano 1/2 teaspoon
dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
1 batch pizza dough 1/4 cup pesto 1 organic zucchini, thinly sliced 1 fennel bulb, thinly sliced 1 Japanese eggplant, thinly sliced 4 tablespoons olive oil Salt and pepper to taste 1 tablespoon fresh thyme,
chopped 1 pound organic chanterelle mushrooms, cleaned 1/2 cup
red onion, thinly sliced 4 Roma tomatoes, thinly sliced 6 sun -
dried tomatoes 1 tablespoon fresh parsley,
chopped 1/4 teaspoon
red chile flakes (optional)
6 to 8
dried red New Mexican
chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, cubed from a roast or
chops 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion,
chopped
2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed
red chile flakes 1 1/2 cups
dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and
chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt
1 1⁄2 cups
dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups
chopped yellow onion 1 teaspoon chipotle
chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1
red onion, thinly sliced (optional) Avocado slices, for serving (optional)
1
dried Anaheim
chile, stemmed, seeded 1 fresh
red Fresno
chile, sliced 1/4 - inch thick 1/2
red bell pepper, seed, sliced 1/4 - inch thick 2 tablespoons roughly
chopped garlic 1/4 cup finely diced shallot 1 cup white vinegar 2 tablespoons salt
1/2 lb
dried spaghetti 1 large onion, finely
chopped 4 garlic cloves, finely sliced 2 tbsp Ancient Organics Ghee 2 fresh
red chiles, finely
chopped 16 anchovy fillets 2 fennel bulbs, finely
chopped, tops reserved for garnish 1 tsp crushed
red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley,
chopped zest & juice 2 lemons
1 tablespoon
chopped or minced fresh green or
red chile, such as serrano or New Mexican 1 pound very lean boneless beef or lamb, cubed 1/2 cup shortening 1 medium onion, sliced 1 clove garlic, minced 1/4 teaspoon black pepper 1 cup water 1/4 cup
dried peas or beans, soaked overnight
1/2 cup olive oil 4 medium onions,
chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large
red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico
chile powder 1 teaspoon hot Hungarian paprika, New Mexico
chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon
dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
4 (5 - ounce)
red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne
chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely
chopped sweet bell pepper 1/2 cup finely
chopped red onion 1 Scotch Bonnet
chile, seeded and finely diced 1/2 cup
dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon
dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
1 teaspoon Sichuan peppercorns 1/4 cup
dry sherry 1 tablespoon finely
chopped ginger 1 green onion, finely
chopped including the green tops 1 teaspoon minced garlic 1 teaspoon sesame oil 1 teaspoon minced garlic 1/2 teaspoon crushed santaka
chile or other small, hot
red chile
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
4 cups turkey or chicken stock 2
dried ancho
chiles, stemmed and seeded 2
dried guajillo
chiles, stemmed and seeded 2
dried mild New Mexico
red chiles, stemmed and seeded 1/4 cup slivered almonds 1/4 cup
chopped pecans 3 - inch piece of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly
chopped 2 cloves garlic 1 large tomato, roughly
chopped 1 cup sweetened
dried cranberries 2 tablespoons lard or vegetable oil 2 ounces bittersweet chocolate, broken into bits Salt
Spice Paste: 12
dried red Kashmiri
chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely
chopped 6 cloves garlic, peeled and finely
chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon
red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely
chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
4
dried red chile peppers (whole) 2 Oranges 1/4 cup light molasses 1 tablespoon soy sauce 2 teaspoons cornstarch 3/4 cup flour 1/2 teaspoon salt 1/4 teaspoon baking powder 3/4 cup water 1 pound boneless, skinless chicken breasts (1 - inch cubes) 1 teaspoon
chile oil 2 garlic cloves (minced) 1 1/2 teaspoons
chopped ginger 2 cups white rice (cooked) 3 cups vegetable oil
2 carrots,
chopped 1 small zucchini,
chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe) 2 cups tomato juice 2 teaspoons
dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican
red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely
chopped Italian parsley or fresh basil for garnish
6 - 8
dried red New Mexican
chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, either cubed from a roast, or
chops, or even bones with meat 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion,
chopped
3
dried red New Mexican
chiles, stems and seeds removed 4
red Thai
chiles (prik chee fa), stems and seeds removed,
chopped, or substitute
red jalapeños 1 tablespoons
chopped ginger 4 cloves garlic 1/2 cup distilled vinegar 2 tablespoons sugar 2 tablespoons
chopped fresh basil, Thai preferred Salt to taste
7
dried red New Mexican
chiles, stems and seeds removed, or substitute 5 small hot
chiles like piquin 1 tablespoon ground paprika 2 tablespoons olive oil 5 cloves garlic 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin) 1 teaspoon ground coriander 1/2 teaspoon caraway seeds 2 tablespoons fresh lemon juice 1 tablespoon
chopped fresh mint, optional 1 teaspoon salt 1 teaspoon freshly ground black pepper
3 chicken breasts,
chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper,
chopped 1/2 medium
red bell pepper,
chopped 2 medium jalapenos, diced 2 stalks celery,
chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp
dried oregano 1 tbsp
dried thyme 2 tsp
dried basil 3 tbsp crushed
red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot Sauce