Below you'll find a list of all posts that have been categorized as “All About Chiles”
By José C. Marmolejo If you really enjoy cooking and you will travel for a few weeks to a distant place, there is always the temptation to carry along some cooking tools and ingredients when you leave the house. For me, a good knife and some dry chiles are a must. Recently, I went to visit a daughter living in …
Story and Photos by Harald Zoschke Calabria is not only the southernmost tip of the Italian boot, it is also one of the hotbeds of European chile pepper culture. So it’s no wonder that — besides plenty of traditional “hot” dishes and products — a highly popular chile pepper festival and even a museum dedicated solely to the hot pods …
By Dave DeWitt A great deal of discussion and controversy has erupted over the terminology of the Capsicum genus in English. There are hundreds if not thousands of common terms for the pods in languages from all over the world, so it is curious that the following ones have been debated with such passion. Ají. This word, from the Arawaks …
By Dave DeWitt They’ve got their own Growers’ Association. They have a festival of their own: The Chile & Frijoles Festival. They have their own supermarkets: Colorado Whole Foods Market locations dumped Hatch chiles and replaced them with Pueblo chiles. And governor John Hickenlooper has even designated the last Saturday of the Colorado State Fair as Pueblo Chile Day. History …
If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky. Ingredients 2 pounds beef round or flank steak, cut across the grain into very thin strips 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon ground black pepper 1 …
