What type
of green chili pepper do you recommend?
Not exact matches
However, in English the word
pepper is either plural («give me some
peppers») or modified by either chile or
chili, so the possibility
of confusing
green pods with black peppercorns is remote.
I find one pound
of ground beef is enough in this recipe; i have never used the carrots; never added the celery, but do substitute celery salt for the salt; i have on occasion added
green pepper; I typically use three cans
of diced tomatoes instead
of the one can and can
of purée; instead
of the 2 tbsp
chili powder i use ground ancho
chilis.
I cut way back on the
chili powder because the brand I had was quite hot, and I substituted a
green bell
pepper for part
of the zucchini.
Added oil to sauté the onion a bit then tossed in some chopped zucchini, yellow squash, carrots, summer squash, celery, the leftover half
of a butternut squash I found in the fridge, half a chopped
green bell
pepper (I love bell
pepper in my
chili!)
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp
chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro
greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black
pepper to season
These potato skins are topped with my Loaded Slow Cooker
Chili, along with plenty
of Colby jack cheese,
green peppers, sour cream and if you can handle the heat, jalapenos!
I'm a fan
of using poblano
peppers in place
of green bells in
chili recipes for a hint
of heat without being too much in your face like a jalapeño.
for the ramp +
chili pesto: 3 ramps, frilly bottoms discarded, white +
green parts roughly chopped 2 small
green chilies (such as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful
of arugula 1/4 teaspoon
of salt (or more to taste)
pepper 1/4 cup
of extra virgin olive oil
3 cups butternut squash, cubed 2 cups
green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano
chili, chopped 14 oz (1 can) coconut milk salt and
pepper to taste pinch
of chili pepper flakes (I used bird's eye
chili flakes, which is hotter than regular red
pepper flakes.
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1
green onion,
green parts only, minced a handful
of cilantro, roughly chopped 1/4 teaspoon
of garlic powder a pinch or two
of cayenne 1/2 teaspoon
of chili powder 2 teaspoons
of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon
of salt fresh ground
pepper 1/2 teaspoon
of baking powder 2 eggs, lightly beaten
My Hatch
Green Chili Guacamole was inspired by the 75 pounds
of these roasted
peppers that I won last year in the 2011 Central Market Hatch
Green Chile Cook Off.
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon
chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable
of choice (see headnote) 4 cups chopped
greens of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black
pepper, to taste
• 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
This recipe has two steps, first making smooth puree
of green peas, onion, red
chili and black
pepper, then second is, preparing the extracts
of green tomato.
1 red bell
pepper 1 yellow bell
pepper 1 stick celery 3 skinned carrots 1/2 diced white onion About 20 edamame 2 chicken breasts 2 tablespoons
of light (the
green bottle) soy sauce 3 tablespoons lemon juice Dash
of pepper Optional: Add a few dashes
of chili flakes
We didn't have any
green chili's and used siracha instead
of cayenne
pepper, but it was soooo good.
Did not add the cream
of chicken or chicken breast Did add: diced
green peppers, sweet
peppers, hot
green chilis, garlic, and cilantro.
For those
of you who are curious, I made note
of everything in my freezer: five types
of chili powder; three serrano chile
peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots
of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag
of ginger juice; 2 pounds Straus European - style butter; plenty
of this
green soup - I puree it and make a tart filling; one pack
of three - grain tempeh; a stack
of frozen rye crepes; cooked farro, pound
of green beans; pack
of expired acai juice; 8 Parmesan rinds, and roughly five pounds
of cherries from my sister's tree.
Love the taste
of green peppers in any
chili.
for the burgers 2 cups shelled edamame or fresh shelled fava beans or
green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1 small red
chili — seeded and minced 1/4 teaspoon red
pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
Also known as chile verde, not to be confused with
chili, which would be made with red
chili powder instead
of a
green chile
pepper.
This Garlic
Chili Chicken with
Green Bell
Peppers is one
of my favorite recipes.
Heat the vegetable or canola oil till smoky hot, and then pour on top
of the crushed
chili pepper, garlic, and
green onion.
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash,
greens, etc)- quick kale (sauteed with coconut oil,
chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno /
chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for
pepper and cheese pasta, but it helps having two sets
of hands to make it in our house... we put an egg on this too
of course - tuna pasta (chopped onion, garlic, lemon zest,
chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
Use your favorite
chili seasoning mix,
green pepper, garlic and onion along with a touch
of light brown sugar and canned tomatoes.
Top with the bok choy, tofu, bean sprouts, frizzled
green onion, dark
green parts
of the
green onion,
chili pepper, lime slices and cilantro / basil.
These Spicy Shrimp Lettuce Wraps combine all
of those things — beautiful yellow and orange bell
peppers, striking red cherry tomatoes, bright
green cucumbers nutty sesame oil, salty soy sauce and citrusy lime juice are met with a little bit
of sweet brown sugar and spicy red
chili flakes.
Trying to find healthy flavorful recipes for my husband and I. I used
green pepper instead
of yellow, and added extra red
pepper flakes (we love heat) and some cumin,
chili powder, and a dash
of hot sauce!
I made Whole Foods 365 whole wheat linguine (instead
of using Asian noodles) and made Barbara's Five Heap sauce - with a bit
of a twist - out
of: 1T crushed sesame seeds, 1 T sesame oil, 2T peanut oil heated with chopped
green onions, crushed red
peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t
chili oil.
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1
green pepper, diced 1 large onion, diced 3 jalapeño
peppers, diced (leave seeds in for more spice) 3 cloves garlic, minced 1 large handful
of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP
chili powder 1 TBSP salt
Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and curry powder and stir fry for a couple
of minutes until aromatic / Add tomatoes,
green beans and potatoes along with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add tofu cubes and season with salt,
pepper and
chili sauce to taste.
3 large slices
of Turkey breast 1 - 2
peppers sliced (I used pablano tonight but red or
green peppers work too) 1 large organic onion sliced 1 - 2 tsp Organic Virgin Coconut Oil 1/2 — 1 tsp Cumin 1/2 -1 tsp Aleppo Pepper 1 tsp Ancho
Chili Pepper Salt and Pepper to taste
extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell
peppers, cored, seeded, and finely diced 1/2
of a
green bell
pepper, optional — adds a little more color and another depth
of flavor 2 tomatoes, halved, seeded, and finely diced A handful
of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle
of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black
pepper, to taste
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red
chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder1 teaspoon
pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4
green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a
green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon
pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with
chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder,
pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red
chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder1 teaspoon
pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4
green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a
green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon
pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with
chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium
chili powder,
pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
Almond Sauce Stir - Fry Autumn's Best Stuffed Acorn Squash Autumn Millet Bake Baked Falafel with Fava Bean Salad & Harissa Ballpark Nachos Barley Butternut Risotto Bengali Cabbage Curry Best Salad Ever Black & White
Chili Blackened Tofu with Creole Sauce Braised Chicken (
of the Woods) with Sauerkraut Bulgur Bowl Butternut Chickpea Curry Butternut Chickpea Fritters Butternut Vegetable Risotto Cantaloupe Risotto Carmelized Tofu & Brussels Sprouts «Cheese» Enchiladas with
Chili Con TVP «Chicken» and Broccoli in Black Bean Sauce Chickpea & Broccoli Casserole Chiles en Nogada Chinese Orange Tofu & Vegetables Chipotle Butternut Tacos Citrus - Roasted Tofu Collard
Green Curry Coriander Tempeh & Zucchini w / Couscous Upma Cornbread Stuffin» Stuffed Acorn Squash Crab» Cakes & Chipotle Tartar Sauce Creamed Sorrel with Lentils on Toast Crispy Crunchy Tofu Pockets Curry Pie Enchiladas Verde with Cashew Crema Easy - Peasy Pot Pie Farm Fresh Stir - Fry Free - Form Lasagna Ginger - Orange Stir - Fry
Green Bean Masala
Green Curry Stuffed Banana
Peppers Green Kuri Curry Grilled Potato Pesto Pizza Guinness Pie Herb Roasted Tofu & Fingerling Potatoes Isa's Tempeh Crab Cakes Italian Polenta Bake Jamaican Veggie Patties Japchae Komatsuno
Greens in Ginger Miso Sauce Lentil & Eggplant Curry Lentil Quinoa «Falafel» Lightly Seared Chicken
of the Woods Mushroom with Basil Polenta and Garlicy Swiss Chard Maple Mustard Glazed Tofu & Brussels Sprouts Okra Bowl Orange Sesame Tofu & Garlicky Swiss Chard Orange - ish Broccoli & Bok Choy Stir Fry Pakistani Red Lentil Dal Pan Roasted Hen
of the Woods Mushrooms with Tatsoi Mustard
Greens and Pumpkin Maple Polenta Pesto Stuffed Eight Ball Zucchini Plantain & Black Bean Enchiladas Pierogies and Sauerkraut Pistachio Crusted Tofu Pomodori Col Riso Pumpkin & Black Bean Casserole Quinoa Stuffed Acorn Squash Red,
Green & Blue Quinoa Roasted Cauliflower Tacos with Blood Orange - Avocado Salsa Roasted Delicata Squash Root Vegetable Shepherd's Pie Savory Kale & Mushroom Filled Buckwheat Crepes Seitanic Pot Pie Seven Spice Lentil Bulghur Balls Sorghum Risotto Southern BBQ Tofu Spaghetti Squash with Brazil Nut Basil Pesto, Oven Roasted Tomatoes, & Spinach Southwestern Sweet Potato Shepherd's Pie Stewed Eggplant & Okra Stuffed Acorn Squash Stuffin» Stuffed Acorn Squash Stuffed Cabbage Sugar Snap Peas & Millet Bowl Summer Stuffed Portobellos Summer Tomato Tart Sweet Potato Falafel Sweet Potato Kale Balls Sweet & Sour Stir - fry Southern Fried Chicken
of the Woods Mushrooms Szechuan Eggplant Tacos Al Pastor Taco Pie Tempeh Curry Tempeh Tacos Thai Basil Eggplant Thai Inspired Garden Curry Tomato Basil Polenta Stacks TunaNOT Casserole Tteokbokki VegLoaf Veggie Lentil Loaf White Ruffle Eggplants Stuffed with Ginger Sesame Zucchini Noodles Yemenite Eggplant Casserole
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!
Using just half
of the olive oil, sauté the
green bell
pepper, red bell
pepper, onion, carrot and
chili until sweet and softened, about 8 minutes.
There is also a chicken, chic pea,
green thai
chili, coconut milk, red
pepper, and some kind
of green vegetable soup that is awesome
This tofu scramble includes
green and red bell
peppers, yellow onion, LOTS
of garlic, and some
chili powder for a little smoky kick.
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1 poblano
pepper, chopped finely 1 medium
green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons
chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black
pepper 3 - 4 dashes
of your favorite hot sauce
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.
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
The flavors
of the
chili, turmeric and black
pepper mingled perfectly with this
green smoothie consisting mango, banana and spinach.
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
A panful
of char - roasted fresh
green peppers gives Colorado
chili its distinctive hue.
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
i always put some
chili pepper in my
green smoothies and a good chunk
of ginger, and make a tea from the ginger peelings very refreshing and super healthy can not rate this recipe yet as i have yet to try it but it looks delish, maybe half a lime instead
of lemon, go's better with the avocado