I bought a huge bag
of dried red chile pods last fall from a market in Espanola and have been using them for my red chile sauce this year.
Most fresh green chiles come from Mexico and some Central and South American countries, while the majority
of dried red chile products come from India, China and other Asian countries.
The labeling
of dried red chile pods indicates where they are grown.
Early chile decorations served culinary purposes — they were the ristras and wreaths made
of dried red chiles that could be plucked when necessary for the Posole, another tradition Christmas Eve and New Year's Eve meals.
Houses are adorned with strings
of dried red chiles, called ristras.
Some renditions of this dish from the southern region of China include the blackened heat
of dried red chiles and the numbing quality of Sichuan peppercorns.
Not exact matches
Used just a fraction
of the cayenne but also added a
dried red chile or two.
Dust with a pinch
of Cayenne pepper and garnish with cinnamon sticks, or dust with grated chocolate and garnish with
dried red chiles.
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
Countless strings
of bright
red chiles are lined up here for
drying, ready to be shipped by mid October.
(Anaheim is actually a variety
of New Mexico
chile, as are Sandia, Big Jim, etc.) These same green
chiles are the immature stage
of the New Mexico
red chiles, which are used to make
chile ristras, and when
dried, are ground into
red chile powder.
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
* 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
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 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 1/2 teaspoons
dried mint 1/2 teaspoon
red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4 tablespoons extra virgin olive oil a squeeze
of fresh lemon juice
Toward the end
of September the new, bright
red ristras can be seen hanging from balconies and porches, and
red chile pods are spread on roof tops to
dry.
In one recipe for a Sri Lankan curry powder for fish and beef, Doreen Peiris, author
of A Ceylon Cookery Book, calls for an entire pound
of small
dried red chiles!
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.
Red peppercorns resemble the wild chile pepper, chiltepin, and are the dried form of peppercorns in their red sta
Red peppercorns resemble the wild
chile pepper, chiltepin, and are the
dried form
of peppercorns in their
red sta
red stage.
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
By Dave DeWitt and Nancy Gerlach Food Photos by Norman Johnson; Chile Basket Photo by Harald Zoschke; Food Styling by Denice Skrepcinski Recipes: Chile Pasado (
Dried Green Chile) Marinated Rajas New Mexico Green Chile Sauce Green Chile Con Queso
Chiles Rellenos with Corn Green Chile Pesto Tomatillo - Chicken Enchiladaswith Two Kinds
of Green Chile
Red Chile Pilaf One
of our favorite...
Loaded with fresh vegetables and lean strips
of chicken, it's a quick and healthy dish that possesses plenty
of authentic flavor, thanks to ingredients like oyster sauce, Chinese five - spice powder and
dried red Sichuan
chile flakes.
It's
chile verde and beef in
red chile sauce and is made with tender chunks
of beef that are simmered in a sauce made with
dried pasilla and guajillo
chiles, jalapeños, tomatoes and garlic.
* 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.
• 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)
The best thing I tried was the pumpkin, sage and pecan ravioli with a white bean sauce (although I used a regular homemade pasta recipe instead
of her eggless version with
dried red chiles — but that could be interesting, too.)
The entire village hangs
red braids
of chile peppers on their balconies to
dry.
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)
Instead
of the usual hot sauce, they get their fiery kick from Szechuan peppercorns and
dried red chiles.
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)
The filling takes on a more Mediterranean flare with roasted, salted pistachios,
dried persimmons, bits
of blue cheese, and minced
red chiles for spice.
of ground
dried red chile (use a
chile appropriate to your heat tolerance) 1 tsp.
Dried guajillo
chile pepper The Guajillo pepper pronounced [gwah - HEE - yoh] is a shiny, thick, leathery,
red orange -
red chile with bland to moderate amounts
of heat.
A small
dried red chile about an inch long that is a variety
of chile de árbol.
Each hundred grams
of fresh ripe
chile pods contains 369 milligrams
of vitamin C, which diminishes by more than half to 154 milligrams in the
dried red pods.
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
From Pods to Powder:
Drying Chiles Recipes: Ancho Chile
Dry Rub Cajun Rub South
of the Border Chile Rub Chili Powder
Dry Jerk Seasoning Curry Powder
Red Chile Sauce from Pods
Red Chile Sauce from Powder Excerpted from «Too Many
Chiles!
Originally a variety
of annuum grown in Kashmir, India, it is now the generic term for any medium - long
dried red chile.
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot
of modification, but I believe my changes did not change the overall quality
of the recipe): - doubled the amount
of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead
of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead
of 1 1/2 cups whole - milk yogurt - butter instead
of 3 tablespoons ghee - ground cardamom instead
of 6 cardamom pods -5
dried chiles de árbol instead
of 2
dried chiles de árbol (extra spicy, plus crushed
red pepper)-1 1/2 cups heavy cream instead
of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
This makes an unusual dressing for fruit salad because
of the spice
of the
dry mustard and the
red chile flakes.
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
«Jingle bell» or «rattle»; an allusion to the seeds rattling in the pods
of this oval
chile about 1 1/2 inches in diameter and dark
red in the
dried form.
A high percentage
of vitamin C in fresh green
chiles is retained in the canned and frozen products, but the vitamin C content drops dramatically in the
dried red pods and powder.
In the Madras chapter, the count was eleven
of thirteen, and in the Kashmir chapter, seven
of eight recipes called for hot
chiles in various forms, including fresh green and
red plus
dried red pods and powders.