Below you'll find a list of all posts that have been categorized as “Cooking with Chiles”
This particular version of sangrita, or “little bloody drink,” comes from Chapala, Mexico, where the bartenders have not succumbed to the temptation of adding tomato juice to this concoction, as the norteamericanos do. The bloody color comes from the grenadine, so this is truly a sweet heat drink that is also salty. Some people take a sip of tequila after each swallow of sangrita, while others mix one part tequila to four parts sangrita to make a cocktail.
Before you go on to another recipe, stop and give this a try! This is not the famed “traveling fruitcake” recipe—the the mythical fruitcake that never spoils and is never eaten! Nope, this is a green chile fruit cake, new and improved, and sassier than ever.
This is the delicious and moist Italian answer to English and American fruitcakes.
In case you are wondering, yes, potatoes are eaten in Pastaland.
Simple but incredibly delicious, this dish goes very well with the highly herbed turkey.
