Sentences with phrase «of the chiles in»

While the thought of eating chile may make your mouth water, the idea of chiles in your eyes or nose is enough to make you cry — even though it can be good for you.

Well, since I have lots of chile in the freezer, I need to try your recipe.

We started with the same trio of chiles in our recipe: ancho, guajillo, and pasilla.

The Scoville Scale was named after Wilbur Scoville, who developed a method of quantifying the heat of chiles in 1912.

The energetic James grows more that 200 varieties of chiles in addition to 100 varieties of tomatoes and 25 different kinds of eggplants.

Such is the history of chiles in Africa, which were unknown before 1500 but conquered a continent in less than half a century.

On the list was «Turkisch rot Pfeffer» (Turkish red pepper) seeds, the first recorded instance of chiles in Hungary.

Formerly called an «Anaheim» chile because it was transplanted to California in the early 1900s, the history of this chile in New Mexico dates back to the 1500s.

Indonesia is the third largest grower of chiles in the world.

The role of chiles in appearance and behavior modification has been strong in many cultures.

I discovered a long time ago that in order to have enough time to bring in a decent crop of chiles in my...

Read more about the history of chiles in America, and their tenuous relationship with biodiversity and climate change in Chasing Chiles, available at Amazon.

«It needs to fill your mouth with heat, so there's some kind of chile in there,» Enrique Olvera, the chef at NYC's Cosme and Mexico City's Pujol, tells us.

I also increased the amount of chile in mine and I used dark cocoa powder, I love spicy chocolate.

A hit of chile in Gerson's Mexican chocolate tart loaded with pecans ends the meal with a kick, sending everyone off with full bellies and a nice buzz as they head back to their respective restaurants for another dinner prep.

My problem is that I am about to change from a grower of chiles in Western Panama into a processor to sell directly to Tabasco but I don't know the step - by - step procedure for getting the mash from the grinder to the barrel for storage.

But chiles boost that effect by a factor of twenty - five, which seems to indicate that increasing the amount of chile in a recipe could reduce the effective caloric content — provided, of course, that one does not drink more beer to counter the added heat.

I discovered a long time ago that in order to have enough time to bring in a decent crop of chiles in my short growing season I had to adapt the process by cheating Mother Nature a bit and have developed a few ways to do just that!

Perhaps the principal use of chiles in this part of Asia is in sauces called sambals which are commonly spread over rice or used as a dip for satays, which are small chunks of either beef, chicken, or pork which have been marinated and grilled.

In 1919, Valencia, Sandoval, Socorro, and Dona Ana counties were producing the largest acreages of chile in New Mexico.

Using reflectors for the best possible lighting, Gordon positioned me on a chair in the field and asked me questions about the tradition of chile in New Mexico and how it related to barbecue.

Chile roasters have become commonplace in the Southwest, and these cylindrical cages with gas jets below can roast a forty - pound sack of chile in a lot less time than it takes to roast pods on the grill.

«They are the future of chile in New Mexico,» said NMDA spokesperson James Ditmore, who led the ristra project.

The sweetness of the oranges complements the heat of the chiles in these hot, sweet, and sour pickles.

Despite the tradition of chiles in barbecue, our critics might complain that we have altered hallowed, sacred, and traditional regional recipes by spicing them up too much.

After all, most of the chiles in commerce are the same species.

Although this drink was served to royalty in the large Mayan cities, the discovery of chile in conjunction with cacao in Cerén indicates that even commoners knew how to make this concoction.

«The State of Texas grows more than 100 varieties of chiles in its various climates and soil conditions throughout the entire year.»

My problem is that I am about to change from a grower of chiles in Western Panama into a processor to sell directly to Tabasco but I don't know the step - by - step procedure for getting the mash from...

There are two hits of chile in this dish.

A big round of applause, please, for Abnormal Use author Kevin Couch, who somehow scored an interview with Phil Morris, the actor who played the role of Chiles in six «Seinfeld» episodes.

Not exact matches

SANTIAGO, CHILE - FEBRUARY 26: View of La Moneda Government Palace (Palacio de La Moneda) on February 26th, 2015 in Santiago de Chile, Chile.

The immense quantity of chile, «red pepper,» used in cooking gives everything cooked more the appearance of being submerged in a paint - bucket of oil and red lead than eatable gravy.

The Mexicans had an info booth at the festival, and many Italians were in for a hot surprise when tasting powder from Yucatan habaneros: The delayed heat of the habs differs from the direct bite of their local chiles, and keeps building up...

An entry from the journal of Priddy Meeks, a doctor in mid-nineteenth century Utah, sets the scene for our special report on the medicinal uses of chile peppers:

The pureed chiles become part of the sauce, resulting in a thick sauce with less vinegar, and with a very intense flavor.

Make the dessert in advance, refrigerate and then just garnish with a little whipped cream, light sprinkling of chile powder and fresh mint for a gorgeous presentation.

In the West Indies, for example, the pressed juice of chiles is...

The most common use of the red New Mexican chiles is to hang them in long strings, or ristras, until they are ready to be used in cooking.

Text and Photos © 2010 by Jim Duffy, RefiningFireChiles.com I grow the hardest - to - find strains of rare hot chiles and any chile I grow for seed is isolated on one of 23 different properties in San Diego county.

After that, I had a rough idea of the potential distribution of wild chile peppers, but did not have any specific locations to target, so I leaned on my Mexican collaborator, Jose (Pepe), who is a professor at the Autonomous University of Aguascalientes, to point me in the right direction.

While breakfast was preparing next morning, some fiend suggested to one of our Mexican teamsters that the Americans might like a taste of Mexico's standard dish, «chile,» of which, the fellow said, he had a good supply in his wagon - chest.

It was Pendery who noted in his advertising: «The health giving properties of hot chile peppers have no equal.

Chiles come in a painter's palette of shades, from black - purple to chartreuse.

by Dave DeWitt The culinary mating of hot chiles and chocolate was unforgettably revealed to me in the mercado in Oaxaca, where the molinos — grinding mills — in adjacent stalls were processing cacao beans in one stall and mole paste with chiles in the other.

«To relish chile con carne when eaten for the first time, it is indispensable that the would - be junketer have his throat lined with some uncombustible substance, and a ceiling of fire - proof bricks inserted in the roof of his mouth.»

Let's hotfoot it to a red and white Basque village in southwestern France, the source of a chile pepper virtually unknown to American cooking.

In the capital of the eponymous state, we picked up Pepe's former student, Neyda, who would serve as our guide and lead us to the small pueblos and communities that harbored chile populations.

So where are those huge amounts of chiles growing that are used in dishes at home and at restaurants, that are sold on markets, and used to manufacture all those delicious peperoncino products?

Warm currents of the Meditererranian Sea and an average of 300 days of sunshine a year determine the mild climate that lets chiles — called peperoncini in Italy — grow so well here.