and hot (picante). The sweet style, however, is what most American home cooks will be familiar with and have access to. As with any smoked ingredient, a little pimenton can go a long way. If you’re ...

Stir the picante sauce, tomatoes and shrimp in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the shrimp turn pink. Stir the pasta in the skillet and heat ...

Although it technically comes in three heat levels, depending on the pepper it’s made from (sweet, or dulce; bittersweet, or agridulce; and hot, or picante), most varieties at the grocery store won’t ...

Take the chicken out of the fridge so that it isn’t too cold by the time you get frying. If you are using filleted chicken breasts, rather than escalopes, then proceed as described in the tips ...