Below you'll find a list of all posts that have been categorized as “Cooking with Chiles”
By Dave DeWitt, Nancy Gerlach and Jeff Gerlach; Photos by Harald Zoschke Most chile lovers are familiar with New Mexican green chiles, which are the large (5″ to 10″), fleshy, mild chiles that are also called Anaheim chiles. (Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the …
This interesting sauce is the Caribbean oil-based variation on the African sauce from Angola, which was transferred to the region by Portuguese immigrants working the cacao plantations in Trinidad and Guyana. Use it to spice up soups and fried fish. Pimento leaves are traditionally used in this recipe, but they are hard to find. Note: This recipe requires advance preparation.
This oil adds a lot of flavor to any dish and especially oriental fare, but don’t limit its use. It’s also great on a simple salad of mixed greens and bean sprouts. Note: This recipe requires advance preparation.
Bottles of chile oil decorated with ribbons and tiny paper-mache chiles make nice gifts for anyone who likes to cook. Include an oriental stir fry recipe along with each gift bottle. Note: This recipe requires advance preparation.
The combination of oregano and garlic imparts an Italian flavor to this vinegar, which we keep on the mild side so that the heat doesn’t mask the flavor of the garlic. Note: This recipe requires advance preparation.
