Besides whole
roasted chile peppers, she also picked up salsa, tortillas, cobbler, and chips.
If you don't have an HEB around the corner where you can pick up
roasted chile peppers, check out my post on the Paleo Chile Relleno.
Not exact matches
4 tomatoes,
roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle
chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black
pepper 8 green
chiles (poblanos or New Mexican),
roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
These recipes add flavors such as
roasted red
pepper, olive tapenade, adobo
chile, and cilantro lime variations.
People who sell Sonoran hot dogs are called dogueros, who often serve them accompanied by grilled,
roasted or fried
chiles gueros, a small, mild
pepper with a pale yellow - green hue.
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
Grilled or
Roasted Veggies: tomatoes, onions, zucchini, radicchio,
peppers Chutneys: tomato, mango, cranberry Pestos: cilantro, basil, arugula Dips: guacamole, salsa, hummus Pickled Veggies: onions, okra, jalapenos, carrots, pepperoncini, kimchi Hot Sauces: harissa, chipotle
chiles in adobo sauce, sambal oelek, Sriracha Slaws: broccoli, carrot, cabbage
Note:
Roast green
chiles (or any
pepper) by setting them on a hot grill or under the oven broiler until the skin is blistered and mostly blackened, approximately 10 — 20 minutes.
In the 16th century, Spanish sailors took
chiles on voyages to ward off scurvy and ate two
roasted peppers for dessert each day to improve their vision.
3 methods for making homemade Tomatillo Salsa Verde, a delicious Mexican green salsa made with
roasted tomatillos,
chile peppers, lime juice, cilantro, and onion.
Ingredients: White wine vinegar, Capsicum, onion,
Roasted Capsicums
Peppers, water, vinegar, salt, Habanero
Chiles, garlic, salt, smoked paprika, and black
pepper.
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico
chile powder and chipotle
chile powder in equal proportions 2 tablespoons chopped fresh flat - leaf parsley Salt and freshly ground black
pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell
peppers,
roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley
Made by cooking down
roasted mirasol
chile peppers along with pork, onions, and tomato (where it gets its red color from), it's more soupy and sauce - like than any
chile I know, getting a bit of body from a blond oil and flour roux.
A traditional Mexican celebratory soup with fire
roasted tomatoes, onion & garlic sauteed with Mexican oregano,
roasted chile and poblano
peppers, and hominy.
3 oz dried ancho
chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and
pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced
roasted green
chiles 3 10oz cans fire -
roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle
chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen
roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Tangy, flavorful salsa verde gets a delicious kick with the addition of
roasted Hatch
chile peppers.
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell
pepper, diced 1 red bell
pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green
chiles, drained 1 (28 ounce) can fire
roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
Some of the best hands - off chicken tacos slow - cooked until tender, juicy and flavor - packed to the nines with chipotle
peppers, fresh lime juice, Ro - tel fire
roasted tomatoes and green
chiles plus taco seasoning.
Blueberry buttermilk pancakes with real grade B maple syrup, crispy
peppered bacon and scrambled eggs with fire
roasted hatch green
chiles and sharp cheddar cheese.
I ordered a small thin - crust (which was not thin at all, but that's ok with me) pizza with garlic, red
pepper, and
roasted green
chiles.
Bourbon Beef and Bean Chili is a unique mixture of flavors that come from a slow cooked chuck
roast, bourbon, red kidney beans and lots of
roasted Hatch
chile peppers.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp
chile powder 1/2 tsp ground cumin pinch cayenne
pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled,
roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black
pepper cooking spray
ancho
chile, bell
pepper, black bean, carrot, cilantro, cumin, lime, lime juice, Mexican, red
pepper,
roasted red
pepper, soup, vegan, vegetarian
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
Chinese Broccoli Beef Perfect Prime Rib Beef Pot
Roast Santa Maria Tri-Tip
Roast Short Ribs in Tres
Chiles Broth Meatloaf with Oats Stuffed
Peppers
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
Plain, garlic, olive,
roasted red
pepper, sun - dried tomato,
chile pepper, the list goes on.
Here's an easy
roasted sweet potato recipe flavored with ancho
chile pepper, lime juice and a touch of honey.
To switch up the flavors of this waffle, use green
chile hummus,
roasted red
pepper hummus or — my favorite — smoked chipotle hummus.
Ancho
Roasted Sweet Potatoes 2 pounds sweet potatoes 2 tablespoons canola or safflower oil 2 teaspoons ancho
chile powder 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground black
pepper 1 tablespoon honey 1 tablespoon fresh lime juice
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field
Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell
pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho
chile powder 2 tablespoons hot or mild New Mexico
chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne
pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black
pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black
pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle
chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire
roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green
chiles (diced) Kosher salt and freshly ground black
pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano
chile (seeded, diced) 1 jalapeno
pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black
pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno
pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Blazing Bangkok Peanut Noodles: Wok - seared chicken and noodles in Thai
chile peanut sauce with ginger, red bell
peppers, onion, Swiss chard and Thai basil, garnished with
roasted peanuts and fresh lime.
Add
roasted peppers and
chiles, 1/2 cup water, and remaining ingredients; bring to a boil.
Organic fire
roasted corn, onions and green
peppers are combined with fresh vegetables and black beans, and mildly seasoned with green
chiles and Southwestern spices.
1 lime, juiced 1 heirloom tomato, diced 1/4 red onion, diced 1
roasted hatch
chile, diced 1 tbsp fresh cilantro, chopped salt and
pepper
Red jalapenos and smaller regional
peppers like aji amarillo and
chile pequin are making their way onto menus in addition to
peppers, including fire -
roasted poblano and dried guajillo.
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano
peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim
chile,
roasted, seeded and chopped 2 organic jalapenos,
roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground organic black
pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)
Hatchamole is a simple guacamole recipe with chopped
roasted Hatch
chile peppers stirred in.
Transfer the
chiles to a food processor along with the nuts, garlic,
roasted pepper, tomatoes, vinegar and salt.
Mushroom Larb 1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped 1 tbsp
roasted rice powder 1/4 cup chopped fresh cilantro 2 green onions, chopped 2 tbsp chopped shallots 3 tbsp chopped mint leaves 1/2 tsp cayenne
pepper 2 tbsp lime juice 2 tbsp fish sauce 1 tsp garlic and red
chile paste cabbage leaves cilantro
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire -
roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green
chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle
peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red
pepper flakes 1 tsp chili powder 1 tsp oregano Salt and
pepper to taste Sour cream (or Greek yogurt!)
In a blender, combine the
roasted peppers with the
chile, garlic, olive oil, lemon juice and ground spices and puree.
4 ears fresh corn, shucked 4 strips bacon, chopped 4 tablespoons unsalted butter 1 tablespoon minced fresh thyme 4 cloves garlic, minced 1 leek (white part only), chopped fine 1 rub celery, chopped fine 1 bay leaf 6 cups milk 2 small red potatoes, quartered 3/4 cup chopped New Mexican green
chile that has been
roasted and peeled, seeds and stems removed Salt and freshly ground black
pepper to taste 1/8 cup chopped fresh basil for garnish
1 medium onion, chopped 1 small bell
pepper, stem and seeds removed, chopped 2 cloves garlic, chopped 2 tablespoons vegetable oil 1 tablespoon chili powder 6 green New Mexican
chiles,
roasted, peeled, stems and seeds removed, chopped 1 14 - oz.
One 3 1/2 -5-pound tri-tip
roast 1 tablespoon salt 1 tablespoon
chile powder 1 tablespoon crushed black
pepper 1 tablespoon cumin 1 tablespoon mustard 1 tablespoon garlic powder
• 1 pound smoked chicken, cut into pieces • 1
roasted New Mexican
chile, peeled and seeded • 1 red and yellow bell
pepper, sliced • 1/2 cup carrots, parboiled and drained • 1 pound fettucine, cooked and rinsed • 2 tablespoons AiKan Extra Hot Sweet and Spicy
Besides the
Pepper Jacks flavored with jalapeños, habaneros, and green
chile, there are interesting flavored Jacks from Geissbuhler Family Brand Cheese, Inc.:
roasted garlic, tomato - basil, habanero
pepper, horseradish, and salsa Jack.