Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4
cup of the chile sauce (depending on your taste).
Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4
cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.
When dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half of the chopped cilantro, the salt, and 1/2
cup of the chile soaking liquid.
Add chopped onion, garlic, cumin, cloves, and salt, and about 1/2
cup of the chile soaking liquid.
Remove chiles from water and place in a blender along with the remaining ingredients and 1/2
cup of the chile soaking liquid.
Place the onion, garlic, chiles, 1
cup of chile soaking liquid, almonds, cloves, cinnamon and allspice in the blender and purée until smooth.
Not exact matches
Add 1
cup of the broth from the stockpot to the blender and blend until the tomatillos and
chiles are finely chopped.
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
Add the
chiles and a couple
cups of water or broth and simmer for 10 minutes.
(180 g)(3/4
cup) sugar 7.5 oz (220 g)(1
cup) unsalted butter 1/4
cup sifted flour 1/4
cup milk 4 large eggs 2 - 3 teaspoons
of Habanero jam (or other hot
chile pepper jam) Confectioner's sugar for decoration
Like the Mayas, the Aztecs usually began the day with a
cup of atole spiced with
chile peppers.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero
chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7
cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero
chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2
cups chopped onion 1
cup sliced carrots 1
cup cubed potatoes 1/2
cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
1/3
cup sliced lemongrass, including the bulb 4 cloves garlic 1 teaspoon dried ground galangal 1 teaspoon ground turmeric 1 jalapeño
chile, stem and seeds removed 3 shallots 3 1/2
cups coconut milk, recipe here 3 lime or lemon leaves Pinch
of salt or shrimp paste
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
In a bowl, combine 2
cups of the shredded pork with enough red
chile sauce to thoroughly moisten the meat.
As the soup simmers, prepare the chili paste by placing the
chiles in a small pot with about one
cup of water, and bring to a boil.
1
cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2
cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and
chile flakes for sprinkling
6 boneless skinless chicken breasts 1 packet taco seasoning
of your choice 1 small can (4.5 oz) mild diced green
chiles, drained 1.5
cups salsa
of your choice (I typically use Private Selection Restaurant Style Salsa)
* 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
Add in the flesh from the 2 avocados, 1/2 red onion (chopped), 2 serrano
chiles (chopped), 2 garlic cloves, 1/4
cup chopped cilantro, the juice from 1 lime, and 1 teaspoon
of salt.
Using tongs, transfer
chiles to a large pot and add 2
cups of chicken or beef broth, bring to boil, then reduce heat and simmer uncovered for 25 minutes until
chiles are very soft, stirring occasionally to ensure even soaking.
Top the green
chiles and jalapenos with 1
cup of the cheese.
Add 2
cups of the broth (you could use the reserved liquid from rehydrating the
chiles) and blend until smooth.
Serrano
chiles 1 / 8th - inch thick and place in 2
cups of white vinegar in a Mason jar.
1 clove garlic, peeled 1 medium jalapeno (or serrano)
chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch
of scallions, thinly sliced (~ 8 scallions) 1/2
cup finely chopped cilantro 1 14 - ounce can
of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
2 whole roasted red peppers, seeds removed 6 dried guaijillo
chiles 1/2
cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander Juice
of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
I've filled crisp lettuce
cups with ginger soy lemongrass pork, carrots, cucumber, mint, thai basil, cucumber, spicy thai bird
chiles, and topped it all with crispy fried shallots and a drizzle
of Vietnamese nuoc cham sauce.
3 bunches scallions, trimmed and thinly sliced 1 small serrano
chile pepper, deveined, seeded and minced (opt) 1/2
cup / 120 ml extra virgin olive oil fine grain sea salt 3 big handfuls
of big, rustic croutons a squeeze
of fresh lemon juice.
With the smaller roast, I only needed about 1/2
cup of the green
chile enchilada sauce and about 1/4
cup of chopped up pickled jalapenos (funny!
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green
chile queso: 16 ounces white American cheese, cubed 1 small can green
chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Ingredients: For the Salad: 4
cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth
of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2
cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped fresh dandelion greens Southwest dressing: 1/2
cup sour cream southwest spice rub, however much you want juice
of one lime 1 chipotle
chile (diced) & a couple spoons
of adobo sauce a couple small spoons
of mustard
I add I
cup water, not 2, and add Northern New Mexico Chimayo red
chile, as well as a bit
of Cayenne red pepper for some extra kick.
6
cups chopped watermelon (1 - inch cubes) 1/2
cup water or coconut water 1/4
cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle
chile powder Pinch
of sea salt 3/4
cup seeded and diced cucumber 3/4
cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
INGREDIENTS Sea salt and rashly ground black pepper 1
cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root ginger 1 fresh red
chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut milk A handful
of bean sprouts 1 lime
Transfer the
chiles to a food processor along with 1/4
cup of the liquid and puree, adding more as needed.
1/4
cup water 1/2 teaspoon salt 1
cup granulated sugar 1/4
cup thinly sliced shallot 1 large cucumber, peeled, seeded and sliced 1 Thai
chile, seeded and finely chopped Sprigs
of cilantro for garnish
2 tablespoons olive oil 2
cups chopped leeks 2
cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4
cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1
cup evaporated skim milk 1
cup non-fat sour cream 1
cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot
chile juice, to taste Freshly minced chives, for garnish New Mexican red
chile powder, for garnish
Glaze: 1
cup rice wine or dry sherry 2/3
cup mirin (sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons minced ginger 2 tablespoons minced green onion, including some
of the greens 1 tablespoon Asian
chile oil (available in Asian markets) 2 teaspoons wasabi paste 1 teaspoon soy sauce 1 teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4 teaspoon sesame oil
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano
chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2
cups coconut milk 1
cup yogurt 2
cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
Orange Chile Oil Marinade: 6 cascabel
chiles, stems and seeds removed, or substitute 2
of the
chiles above 1/4
cup chopped onions 1/2
cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1
cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
3 tablespoons vegetable oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2
cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot
chile powder 2
cups browned meat
of choice Fresh chopped cilantro for garnish
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch
of salt Defrosted superhot 1 / 2 - inch
chile cubes, as needed 8
cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish
Place a second tortilla over the first, pour about 3/4
cup chile sauce over it, and top with about 1/2
cup of cheese over it.
Combine the pork with 1
cup of the red
chile sauce and simmer for 15 minutes, adding more sauce if the meat becomes too dry.
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1
cup coconut milk 4 fresh small red
chiles, such as serranos, stems removed 2 small green
chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
In a mixing bowl, combine the zucchini, mushroom, basil, diced
chiles, bread crumbs and 1/4
cup of the grated cheese.
4
cups turkey broth 6 2/3
cups masa harina 1/3
cup solid turkey fat 6 2/3
cup shredded cooked turkey 1 teaspoon achiote Salt, to taste 1
cup tomato, chopped 1 large onion, finely chopped 2 sprigs
of epazote (optional) Habanero
chile, to taste, minced
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero)
chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4
cup dry white wine 1/4
cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes
of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated
In a blender, puree the garlic,
chile, and 1/2
cup of stock.
Place the serranos, green
chile, tomatillos, cilantro, pepper, egg, remainder
of the cream, and 1/3
cup of the chicken stock in a blender and puree to make a smooth sauce.