Sentences with phrase «used anaheims»

2 roasted chili peppers, seeds and stems removed (I used Anaheims but Poblanos would add more spice to the mix)

If using Anaheims and poblanos, broil until they blacken all over, 10 to 15 minutes, turning once, and let them cool before peeling.

2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)

Not exact matches

The one time I made it without I felt like it was missing something, so I'd definitely use the canned if you can't find Anaheims.

While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely diced.

I usually add chopped green New Mexican chile to this recipe but since the only fresh green chile I could find were Anaheims that were too mild, I decided to use the juice from the serranos since I knew it was hot.

6 hard boiled organic eggs, diced (boiled for 5 minutes) 2 TB organic mayo (I use Spectrum organic Mayonnaise, gluten free, no preservatives, contains soy) 1/2 anaheim pepper, diced 1 - 2 sliced green onions 1 tsp Fine Herbs from Penzeys (chervil, minced parsley, french tarragon, chopped chives) 1 tsp celery seed 1/2 tsp celery salt pepper to taste

I did not roast the peppers because it's too much work and used a combo of a red pepper and some anaheim chilies.

The peppers we are going to use are serranos, jalapeños and canned green chilies (which are usually anaheim chilies).

He recommends using the milder chile varieties, such as Anaheims and poblanos (available in most supermarkets), rather than super-hot types, such as habaneros and jalapenos, that can irritate the skin and mouth.

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