Below you'll see everything we could locate for your search of “Chili powder”
Story & Photos by Sharon Hudgins No, it’s not climate change—although residents in Vienna will tell you that being able to sit at a sidewalk café in early March is certainly a change from the past. But they’re also likely to be enjoying another kind of heat at those tables outdoors: spicy goulash soup or piquant bright-red sausages garnished with …
Bolivia, 1892 Pimento.—Fruit of a species of Capsicum, and much used in flavoring. There are several varieties, all found in the valleys of Yungas, the most piquant being that called Vlupiqua, having the size and form of a pea, with a red or green color. That called Locoto is the size of a small egg, and is nearly as strong …
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 is a Memphis-style sweet sauce that works well on ribs, pulled pork and chicken.
This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.
1 tablespoon unsalted butter
1/4 cup chopped yellow onion
1 1/2 cups good-quality ketchup
1/4 cup chili sauce
3 tablespoons light brown sugar
3 tablespoons dark molasses
2 tablespoons prepared yellow mustard
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon chile powder
1/2 teaspoon granulated garlic
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes). Add the remaining ingredients, then stir well to incorporate. Reduce the heat and simmer, partially covered, for 15 minutes.
