At the grocery, bags
of dried chili peppers are usually kept in the international / Mexican section.
We have dozens
of dried chili peppers; Cascabels to Tepins to Habañeros, and everything in between; in their whole state, as well as a variety of chili and other vegetable powders.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun -
dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red
chili pepper or more to taste — seeded, or 1/4 teaspoon red
pepper flakes dash
of cayenne
pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch
of dried chili 1 1/2 cup / 3, 6 dl
of canned tomatoes 1 tbsp fresh or 1 tsp
dried oregano salt & black
pepper
The large
dried peppers, such as ancho (a
dried poblano) and the New Mexican varieties, are mild enough to add a lot
of flavor to the
chili without burning it up.
I made my own version
of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's
chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder # 6, Recipe follows 1 Tbsp black
pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all
of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's
Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
Chili Powder # 6 Ingredients: 1 Tbsp Guajillo
chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Pequin
chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp New Mexico
chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Chile de Arbol
chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Pasilla
chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder 1 Tbsp Ancho
chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my fr
chili powder Instructions: Mix ingredients well Store in a cool,
dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
garlic powder 1 Tbsp red
pepper flakes 2 Tbsp
chili powder (I use a variety
of ones I have on hand) 1 T
dried parsley flakes, cilantro flakes, and
dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
When
dried and ground, produce extremely usable flakes or
chili powder with unique flavor and tender heat suitable for dishes where you may not need the sharper flavor
of «red
peppers» or the characteristic «chinense
pepper flavor».
In the bowl
of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon,
dried mushrooms, sea salt, black
pepper, red
chili pepper flakes and 3 tablespoons water.
Back in the day, Texan cowboys ate bowls
of chili made by rehydrating a brick
of dried beef, suet, salt, and chile
peppers.
An Ancho
pepper is the
dried form
of the poblano
chili pepper.
In the true spirit
of this cowboy - sustaining stew, we decided to keep this
chili old school and make our own chile puree from
dried chile
peppers rather than turn to the grocery - store convenience
of pre-made
chili powder.
Chili Peppers Crushed is a spicy and flavorful combination of dried red chili pep
Chili Peppers Crushed is a spicy and flavorful combination of dried red chili p
Peppers Crushed is a spicy and flavorful combination
of dried red
chili pep
chili pepperspeppers.
Add the bean / nut mixture and saute for 2 to 3 minutes until it begins to
dry, then add 2 cups (480 ml)
of broth, tomatoes, cumin, oregano, 1 teaspoon
of salt,
chili powder and
pepper.
Ingredients: 2 red onions, finely chopped 2 cloves
of garlic, finely chopped Glug, love Jamie's term,
of olive oil 2 teaspoons
of cumin 2 teaspoons
of cinnamon 1 teaspoon
of oregano 1/4 teaspoon
of cayenne
pepper 1/2 teaspoon
of dried red
chili flakes Salt and
pepper to taste 1 15 oz
of canned tomatoes 1 fresh tomato 1/2 bottle red wine 1 can
of black beans, drained and rinsed 1 can
of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
Method: Heat a large pot with a «good glug»
of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash
of wine and continue to cook When the onions are translucent, add the
chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and
pepper and turn off heat Stir, taste and adjust as needed
Basic
chili powders might be built around cayenne
pepper, but there are some fantastic blends that use a variety
of other
dried peppers, as well as cocoa, garlic and onion to give them a rich depth
of flavor, as well as plenty
of heat.
1 Tbsp
chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted
dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell
pepper, minced 2 scallions, thinly sliced
• Olive oil 1 pound lean ground beef • Salt • Black
pepper 1 teaspoon
dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon
chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell
peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Ingredient Substitution: If you don't have all the
dried peppers on hand, just substitute 3 tablespoons
of regular
chili powder for the ground pasilla, chipotle, and New Mexico
chili peppers.
Add the cumin,
chili powder,
dried oregano, salt and
pepper, 4 cloves garlic, zest and juice
of 1 orange, and the zest and juice
of 1 lime to the blender.
Tip: You can find the ground pasilla
pepper and ground New Mexico
chili pepper used in the following
dry rub in the Mexican / Hispanic foods aisle
of most grocery stores (in my area, Winco, Freddy's, and Safeway all stock them) or in your local Hispanic Mercado (i.e., Su Casa Imports, El Mercado, etc).
Small, hot,
dried red Capsicum
peppers are sometimes also referred to as
chilis, after the Nahuatl (Mexican) term used for the pungent pods on the other side
of the Atlantic Ocean.
Nacho Cheeze 1 cup
of cashews, soaked for at least 4 hours 1 small bell
pepper (red or orange) 1/4 cup
of nutritional yeast 1/2 tsp each
of garlic powder,
chili powder,
dried cumin,
dried coriander and paprika salt &
pepper to taste Put all
of the ingredients in a blender and blend it up until creamy.
1 1/2 cups water 1 cup Bhutanese or other red rice (or your favorite long - grain rice) 3 to 4 delicata squash (about 1 pound each) ⅛ cup olive oil, plus extra for brushing 1/4 teaspoon salt, plus more to taste Freshly ground black
pepper, to taste 1/2 cup fresh flat - leaf parsley, chopped 1/4 cup unsalted shelled pistachios, chopped (or walnuts, almonds or pecans) 1/3 cup
dried cranberries or cherries, chopped 1 teaspoon fennel seeds 1 teaspoon fresh ginger, peeled and minced Zest
of 1/2 lemon or orange, plus 1 or 2 squeezes
of the juice ⅛ teaspoon ground
chili pepper of choice
Use a minced and seeded fresh hot
chili pepper, such as jalapeño or serrano, in place
of dried hot red
pepper flakes or sriracha sauce for a spicy scramble.
Manzana
Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano
peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp
dried oregano 1 tsp salt 1 cup
dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
I add
dried chili peppers that have been reconstituted, puréed, and strained
of skin.
Nacho Cheeze 1 cup
of cashews, soaked for at least 4 hours 1 small bell
pepper (red or orange) 1/4 cup
of nutritional yeast 1/2 tsp each
of garlic powder,
chili powder,
dried cumin,
dried coriander and paprika salt &
pepper to taste
dried oregano Light pinch or sprinkle
of cayenne
pepper or chipotle
chili pepper (optional)
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red
chili pepper, cleaned and minced a large handful
of fresh sage leaves, cleaned and pat
dried freshly ground black
pepper, to taste
tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2
of a red onion, diced 1 small jalapeno
pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho
chili powder (to taste for spice level) 1/8 tsp cayenne
pepper 1 tsp ground cumin 1/2 tsp
dried oregano freshly ground
pepper & salt, to taste
The spice list consists
of dried red
chilis, coriander, cumin, fennel, black
pepper, cloves, cardamom...
Add a handful
of chopped, fresh herbs, a spoonful
of dried herbs, or any spice you have on hand: anything from cumin to
chili powder (or, even better, finely chopped fresh
chili peppers).
You can find these in the Latin section
of any big grocery store, or you can use regular
dry chipotle
chili pepper powder, or a combination
of smoked paprika and cayenne
pepper in place.
1 cup
dry quinoa 2 cups water or broth 3 cloves garlic peeled, 1 smashed, the other 2 cloves minced 1 sprig
of rosemary (optional) 1 tablespoon lemon juice 5 tablespoons olive oil 1 cup
of edamame (if frozen, prepare according to package) 1 bunch
of kale or tuscan kale, center ribs removed 1/2 cup
of flat leaf parsley, washed and chopped 1 - 2
dried chili peppers (optional)
1 cups
dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons
chili powder 1 teaspoon ground cumin 1 orange or red bell
pepper, chopped 1 green bell
pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans
of beans - I used black and kidney but any are fine!
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red
chili pepper, cleaned and minced a large handful
of fresh sage leaves, cleaned and pat
dried freshly ground black
pepper, to taste [click to continue...]
Use a blend
of 1 tsp cinnamon, 2 tsps garam masala, 1 tsp cloves, 1 tsp freshly ground black
pepper, 1/2 (or to taste) tsp
dried chili peppers, 1 tbsp freshly ground ginger, 4 ground cloves and 1 tsp ground / powder cardamon and add to onion / garlic mixture with 1/2 tbsp butter.
The secret is a small amount
of garam masala: a mix
of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and / or mace) and green cardamom seed or black cardamom pods,
dried red
chili peppers,
dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves,...
I will certainly be ordering some from his contact 2 tsp
of olive oil 1 lb
of ground Bison 1 large onion, finely chopped 2 stalks
of celery, chopped 1 red
pepper, chopped 1 green
pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans
of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the gar
Chili bean (undrained) 1 -28 oz can
of diced tomatoes 1 -8 oz can
of fired roasted tomatoes, diced 1 — 6oz can
of tomato paste 1/2 c
of beer 3 tbl
of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the gar
chili powder 1 tbl Worcestershire 1 tbl
of dried oregano 2 tsp
of cumin 2 tsp
of hot sauce (like Tabasco) 1 tsp
of basil 1 tsp salt 1 tsp ground
pepper 1 tsp
of smoked paprika 1 tsp
of sugar Shredded low fat cheddar for the garnish.
1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic Juice
of 1 lime 1 jalapeno
pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon
chili powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds
of sweet potatoes) 1 1/2 tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups
dried, or use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon lime zest
Italian — 1 tsp each
of dried basil, oregano and rosemary Mexican — 1 tsp cumin, 2 tsp
chili powder, 1 tsp oregano, a few dashes
of cayenne
pepper Indian — 1 tsp ginger, 1 tsp ground corriander, 1/2 tsp turmeric, 2 tsp cumin, 2 tsp garam masala, a few dashes
of cayenne
pepper
By chopping up bits
of dried mango and adding a pinch
of red
pepper flakes, these granola bars are a grown - up version
of the
chili mango lollipops I loved.
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head
of cauliflower) 4 - 5 cloves
of garlic, minced pinch
of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun -
dried option) sea salt and ground black
pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
1/2 ounce
dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix
of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell
pepper, diced 1 hot
chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box
of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small
dried red
chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon
dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
4 tablespoons ground flax seeds 150 ml filtered water a large zucchini, cleaned and cut into pieces 2 handfuls
of arugula, cleaned a tablespoon extra virgin olive oil 2 garlic cloves, peeled 4 - 5 tablespoons sesame seeds
dried thyme, to taste whole sea salt, just enough to taste freshly ground white
pepper, to taste a few pinches
of chili powder
Filed Under: Seafood Tagged With: carrots,
chili garlic sauce, cilantro, cornstarch,
dry roasted peanuts, garlic, green onions, hearts
of romaine, hoisin sauce, matchstick carrots, olive oil, peanuts, red bell
pepper, rice vinegar, romaine lettuce, salad shrimp, sesame oil, soy sauce
1/2 ounce
dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black
pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese
chili paste (optional) Dark sesame oil (optional) 1 cup each
of at least 3
of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions