Sentences with phrase «color of chile»

Although the word «colorado» here refers to the red color of the chile rather than the state of the same name, this dish is commonly prepared there — and all over the Southwest.

These show the variety in shape and color of chile flowers.

He had two colors of chile to choose from, red (colorado) or black (negro); he chose the red strain.

Mama Lil's Peppers — The brilliant colors of chile brought us to this booth; the taste of these wonderful products kept us there awhile.

Use fresh pods of any variety or color but remember that the mash will be the color of the chiles.

Note that the color of your sriracha is dependent on the color of the chiles you choose.

Not exact matches

While our perceived chile pepper color is red, a significant part of the harvest is picked, processed and consumed as «green chiles» (note the «e»).

But for now, it looks like I will only have to imagine the swirl of colors, naans, dust, spices, curries, mukhwas (seed mixtures), animals, chutneys, music, and fiery chiles that all come together in that fascinating country.

The color of the red curry is derived, not surprisingly, from a huge amounts of red chile pods.

Mario's specialty are ornamental peppers, and here's just one of the many chile varieties we saw in his hacienda's pepper fields, an incredible flash of colors at this time of the year.

Made by cooking down roasted mirasol chile peppers along with pork, onions, and tomato (where it gets its red color from), it's more soupy and sauce - like than any chile I know, getting a bit of body from a blond oil and flour roux.

The color of this smoked chile is dark red, sometimes approaching purple in color.

Mistletoe and holly are endangered species around here — everywhere we look in the Southwest, the traditional red and green decorations of the holiday season are dominated by the very same colors of New Mexico's powerful state vegetable, the chile pepper.

This was fortuitous for New Mexico because, 100 years later, chile (paprika) used as a red coloring agent has become an important part of the New Mexico chile industry.

Our candied chiles didn't stick after weeks of storage, and they wonderfully kept shape, color, heat and aroma.

«NuMex Sweet» is a low heat, round shouldered, pointed tip, smooth fruited, two locule, high colored, New Mexican - type chile with an ASTA rating of 157.

Scrambled eggs, cooked sausage (pork, water, salt, spices, sugar, flavoring), two cheeses (pasteurized blended Cheddar cheese [milk, culture, salt, sodium citrate, enzymes, apocarotenal -LCB- color -RCB--RSB-, Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, hash browns (potatoes, vegetable oil [contains one or more of the following oils: canola, soybean, cottonseed, sunflower, corn], dextrose, natural flavor, salt, sodium acid pyrophosphate added to maintain natural color), onions, green chiles, vinegar, bell peppers (bell peppers, water, citric acid), water, chile peppers (chile peppers, citric acid), modified food starch, flavorings, salt.

it brings the fast magic - adding depth, raisiny - chile flavor, color, and dimension to all sorts of simple preparations.

Chicken leg meat, water, three cheeses (pasteurized process American cheese [American cheeses -LCB- milk, cheese culture, salt, enzymes -RCB-, water, milkfat, sodium citrate, salt, sodium phosphates, color -LCB- annatto and apocarotenal -RCB--RSB-, Cheddar cheese [pasteurized milk, cheese culture, salt, enzymes and annatto], Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, green chiles, bell peppers, modified food starch, contains 2 % or less of: tomato paste, chicken flavor broth (hydrolyzed corn gluten, soy protein and wheat gluten, salt, sugar, autolyzed yeast extract, dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed oil), vinegar, jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), flavorings, dehydrated bell peppers.

I love this salad for it's bright contrast of color; the dark ruby beets bouncing off the verdant green chiles, and sprinkling of cilantro.

Cooked beans (water, pinto beans), three cheeses (pasteurized process American cheese [American cheese -LCB- milk, cheese culture, salt, enzymes -RCB-, water, milkfat, sodium citrate, salt, sodium phosphates, color -LCB- annatto and apocarotenal -RCB--RSB-, Cheddar cheese [pasteurized milk, cheese culture, salt, enzymes and annatto], Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, water, green chiles, bell peppers (bell peppers, water, citric acid), contains 2 % or less of: modified food starch, flavorings including paprika, salt, vinegar, dehydrated onion, chile peppers (red chile peppers, citric acid), guar gum, crushed red pepper.

Serve on a large platter with a red chile de arbol salsa, white crema Mexicana and green guacamole - the colors of the Mexican flag!

Whole eggs, smoked ham (cured with water, salt, dextrose, modified food starch, sodium lactate, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite), three cheeses (pasteurized process American cheese [American cheeses -LCB- milk, cheese culture, salt, enzymes -RCB-, water, milkfat, sodium citrate, salt, sodium phosphates, color -LCB- annatto and apocarotenal -RCB--RSB-, Cheddar cheese (pasteurized milk, cheese culture, salt, enzymes and annatto), Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, onions, green chiles, bell peppers (bell pepper, water, citric acid), contains 2 % or less of: modified food starch, water, soybean oil, vinegar, salt, flavorings, chile peppers (red chile peppers, citric acid, citric acid.

Beef steak strips, cooked beans (water, beans, flavorings including paprika, salt, dehydrated onion, bleached wheat flour enriched [niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid]-RRB-, onions, tomatoes (tomatoes, tomato puree, citric acid), jalapeños (jalapeño peppers, water, vinegar, salt, garlic powder, calcium chloride), bell peppers (bell peppers, water, citric acid), green chiles, modified food starch, water, contains 2 % or less of: vinegar, flavorings including paprika, beef flavored base (salt, hydrolyzed soy protein, dextrose, seasonings [onion powder, garlic powder], chicken fat, beef extract, caramel color and spices), salt, chile peppers (red chile peppers, citric acid).

Water, beans, pasteurized process American cheese (American cheese [milk, cheese culture, salt, enzymes], water, milkfat, sodium citrate, salt, sodium phosphates, color [annatto and apocarotenal]-RRB-, modified food starch, green chiles, contains 2 % or less of: vinegar, bell peppers (bell pepper, water, citric acid), flavorings including paprika, oats, salt, dehydrated onion, guar gum, chile pepper (red chile peppers, citric acid), crushed red peppers.

Magic Ancho Chile Relish -(101 Cookbooks) This Ancho Chile Relish brings the fast magic - adding depth, raisiny - chile flavor, color, and dimension to all sorts of simple preparations.

Whole eggs, sausage (pork, salt, spices, dextrose, sugar, maltodextrin, natural flavor, disodium inosinate, disodium guanylate), three cheeses (pasteurized process American cheese [American cheeses -LCB- milk, cheese culture, salt, enzymes -RCB-, water, milkfat, sodium citrate, salt, sodium phosphates, color -LCB- annatto and apocarotenal -RCB--RSB--RRB-, Cheddar cheese [pasteurized milk, cheese culture, salt, enzymes and annatto], Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, onions, green chiles, bell peppers (bell peppers, water, citric acid), contains 2 % or less of: modified food starch, vinegar, water, flavorings, salt, chile peppers (chile peppers, citric acid), citric acid.

Whatever color you choose, a blender is usually involved to purée the chiles and because occasionally I feel too lazy to clean a blender I cheat and use a jar of prepared mole paste.

The thick sauce served over chicken or turkey known as Mole, is made with a mixture of chiles and spices combined with small amounts of cocoa to give it its rich brown color and flavor.

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.)

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.

You can substitute 1/2 cup of brown sugar for the 1/2 cup honey; you'll get a darker brown color and a slightly thicker texture, but I always like the flavor of honey with hot chile peppers.

For example, collect the different varieties of green, yellow, orange, red, and brown chiles and separate them into their respective colors.

Of course, no one knows who first added chiles to cheese, but the art of adding colorings and flavorings to cheese goes back centurieOf course, no one knows who first added chiles to cheese, but the art of adding colorings and flavorings to cheese goes back centurieof adding colorings and flavorings to cheese goes back centuries.

«Little monkey penis chile»; found in Peru's central valley of Chanchamayo, these are wild or semi-cultivated chiles of unknown species that are 1/2 to 1 inch long, very elongated, and mature to a bright red color.

Attracted to the brightly - colored pods, many species of African birds raided the small garden plots and then flew further inland, spreading the seeds and returning the chiles to the wild.

Finally, you can not prevent the chiles from losing color when pickling; it is a chemical reaction involving the solubility of chlorophyl in the vinegar.

This process makes chile pasado (chile of the past, see below), which will turn an unappetizing dark color, brown or almost black.

Orders of 1,000 bars or over will include large size full color cardboard cutouts of the candy's mascots, Kung (the chile pepper) and Pao (the peanut).

Traditional harissa is a garlicy - chile paste commonly featured in North African cuisine and made with lots of chiles, and sometimes tomatoes, giving it a beautiful red color.

«He selected for the red coloring of the Colorado chile,» Bosland goes on, «which was a really good decision.

The color of a particular mole mostly depends upon the varieties of chiles utilized.

The foods of the islands are a mix of African, Indian, Chinese and European cuisine, and not to be forgotten, the first inhabitants of these islands, the Tainos, Arawaks and Caribs, which means lots of hot chile peppers, color and texture.

This exciting, thick soup marries the dark colors and flavors of the beans and chipotle chiles, but there's quite a few other ingredients as well.

Unfortunately, the reddish tint of the vodka is the result of added caramel coloring rather than the chiles, but it still tastes great and has a nice bite.

Unfortunately, the reddish tint of the vodka is the result of added caramel coloring rather than the chiles, but it still tastes

Do not go by color, because the oil has taken on the color of the dried chiles and the chicken will look golden brown when it is still uncooked.