Chili peppers make a spicy addition to all kinds of dishes—Italian arrabbiata, Chinese Kung Pao chicken, Mexican mole sauce and Indian curry are some of our favorites. Different types of chilies ...
Bake the peppers and garlic until there is a slight char on the skins. Be careful not to burn them, and most importantly, BEWARE OF FUMES! Approximately 350 degrees at 30 minutes is good.
Nothing says cozy like a simmering pot of chili ... sauce, into the skillet with the beef. Add the drained kidney beans and the entire can of fire-roasted tomatoes. Add the finely chopped chipotle ...
There’s a wide world of chile peppers out there. But mild bell peppers, the scorching-hot Carolina Reaper and everything in between are all the same genus, Capsicum. “So there’s obviously a ...
For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured. Add the garlic and the romero pepper and fry for 2-3 minutes. Add the remaining ingredients and ...