Ancho Chile Dry Rub

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Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle.

Ingredients

  • 4 ancho chiles, stems removed and seeded, dried in the oven

  • 2 teaspoons whole white peppercorns

  • 1 teaspoon whole black peppercorns

  • 1/2 teaspoon celery seed

  • 3 and 1/2 teaspoons cumin seed

  • 1 teaspoon thyme

  • 1 small bay leaf

  • 1 teaspoon annato seeds

  • 1 and 1/2 teaspoons salt

Instructions

Blend together all the ingredients in a spice mill or blender. Pack in a glass jar after using.

 

Poblano Pepper Rings

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Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?

Ingredients

  • 1 cup flour
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon cayenne powder
  • 3 cups vegetable oil
  • 3 poblano chiles, roasted, peeled, seeds and stems removed, cut into 1/4-inch rings
  • 1 cup buttermilk

Instructions

Combine the flour, salt, pepper and cayenne and mix well. Transfer the mixture to a plate. Heat the oil in a large pan until it just begins to smoke, then lower the heat slightly. Take the poblano rings 4 at a time, dip them in the flour, shake off any excess, then dip them in the buttermilk and back into the flour. Drop them into the hot oil and fry until lightly browned. Repeat with the rest of the rings and then drain on paper towels. Serve them warm.

Yield: 4 to 6 servings

Heat Scale: Mild

 

Fried Chile Salsa

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In northern Mexico, the chiles, tomatoes, and onions are grilled before making Salsa Cruda, so why not substitute some fried vegetables? Separately frying the ingredients and flavoring with cilantro keeps this from being a pasta sauce. Serve this with chips or as a topping for grilled meat, poultry, or fish.

Ingredients

  • 1/2 cup olive oil (or more as needed)

  • 5 mild jalapeños, stems removed (or 2 hot ones)

  • 1 large onion, coarsely chopped

  • 2 cloves garlic, minced

  • 6 medium tomatoes, chopped and drained

  • 3 tablespoons minced cilantro

  • ½ teaspoon Mexican oregano

  • 2 tablespoons red wine vinegar (or more to taste)

Instructions

In a large skillet, heat the olive oil until hot and fry the jalapeños until their skins start to blister and brown. Remove them from the heat and drain on paper towels. While they are cooling, add the onion and garlic to the oil and fry for 1 minute. Remove, drain on paper towels, and place in a bowl. Add the tomatoes to the olive oil and fry for 2 to 3 minutes, stirring well. Remove, drain on paper towels, and add to the onions.

Peel the jalapeños, cut in half lengthwise, and remove the seeds. Chop the jalapeños and add them to the onions and tomatoes. Add the remaining ingredients and stir well. Serve at room temperature.

Chiles and Garlic Fried in Oil

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This is a Greek dish that is served as an appetizer with a loaf of French bread. The diners tear off pieces of the bread and spread the chiles and garlic over it. This dish has big, bold flavors, so it is not for the timid consumers.

Ingredients

  • 2 red bell peppers, stems and seeds removed, sliced into 1/4-inch rings

  • 3 yellow wax hot chiles, stems on

  • 3 jalapeños, stems on

  • 6 small onions

  • 10 cloves garlic, peeled and left whole

  • 1 teaspoon crushed dill weed

  • 2 cups olive oil

Instructions

In a large skillet, place the bell peppers and chiles in a single layer. Add the rest of the ingredients and heat the skillet so that the vegetables begin to fry. Turn once and fry for 2 minutes. Reduce the heat to the lowest possible level, cover the skillet and allow to cook until all vegetables are very soft, 45 minutes to an hour. Remove the vegetables to a bowl and mash the vegetables together, removing any skins of the chiles.

Pimientos de Padron

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These are small, horn-shaped, conical chiles with a heat level that is usually mild, with about one in five pods spicy. Substitute mild jalapeños or serranos.

Ingredients

  • 2 tablespoons olive oil

  • 12 pimientos de Padrón or mild jalapeños, stems removed

  • Sea or rock salt and freshly ground black pepper

Instructions

In a medium skillet, heat the olive oil hot. Add the chiles and fry, stirring well, until they blister and start to turn brown.

Remove them from the pan and remove the skins by scraping with a small knife. Return them to the pan and fry for 1 minute, stirring well.

Remove the chiles from the pan, drain on paper towels, place in a bowl and add salt and pepper to taste. Stir or toss the chiles to cover.