Originally a variety of annuum grown in Kashmir, India, it is now the generic term for any medium -
long dried red chile.
Not exact matches
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot
chile pepper /
dried Thai
chiles / hot
chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches
long * 1
red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
«By the ounce»; a small
dried, brick -
red Oaxacan
chile about 3 inches
long and 1/2 inch wide.
A small
dried red chile about an inch
long that is a variety of
chile de árbol.
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
«By the ounce»; in Mexico, a small
dried, brick -
red Oaxacan
chile about 3 inches
long and 1/2 inch wide.
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
It takes a
long time for
red chile pods to
dry completely, so the supplier has no choice but to ship them when they are not fully
dry.