Search Results for “chilies

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This chili develops its flavor best over time.  Make it ahead of time and chill.  Next day, skim off the fat and reheat.  The hot chili i...

by Christopher Idone


Classic Chili Pepper Water

I take a bottle of my Classic Chili Pepper Water with me when I travel. I know it sounds a little strange, but I’m often called upon to ...

by Sam Choy


Hot Chile Oil

Chile oil is widely sold in Asian markets, but homemade is easy and better tasting. Be sure your chile flakes are bright red, hot, and v...

by Jeffrey Alford and Naomi Duguid


Red Chili Paste

This seasoning is based on harissa, the Moroccan chili paste. Using different kinds of chili will give the sauce different flavors. New M...

by Deborah Madison


Texas “Chili Queen” Chili

There must be as many recipes for chili as there are cooks in Texas, New Mexico, and Arizona—and every one will declare that theirs is th...

by Dave DeWitt and Nancy Gerlach

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Ancho Chili Sauce

Along with Salsa Cruda, Salsa Verde, and Ranchero, a dried chili sauce is one of the basics of tortilla cuisine. You can use any of a va...

by Victoria Wise and Susanna Hoffman


Parching Green Chiles

Green chiles freshly parched, or parched and frozen, are far superior to their canned equivalents. Canning always seems to impart a metal...

by Jane Butel


Barbecue Rub

This rub is a long-time favorite in the South and West, and especially in Texas, for flavoring meat and vegetables for grilling. Stemming...

by Jane Butel


Harissa Sauce

This spicy condiment can also be used to spice up soups, as well as stews and grilled vegetables. Mild chiles, such as ancho, may be used...

by Robin Robertson


Lone Star Dry Rub

A dry rub is a mixture of spices that serves the same purpose as a marinade. It coats the surface of food, enhancing the flavor and durin...

by Cheryl Jamison and Bill Jamison


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