- Ophelia’s Salsa de HabaneroThe avocado is the "secret ingredient" that gives this salsa its creamy texture. We know what makes it hot! It’s …
- Strawberries with Tex-Mex Tequila and Black PepperThis is a shocking dessert if there ever was one, with the sharp flavors of the pepper tequila and black …
- Pickled Green BeansNOTE: This recipe requires advanced preparation. These spicy beans are a great addition to an appetizer tray. Ingredients green beans, …
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- Out of the Ash: The Prehistoric Chile Cuisine of CerĂ©nBy Dave DeWitt On an August evening in A.D. 595, the Loma Caldera in what is now El Salvador erupted, …
- Harald on the Habanero Protection Question
- Fresh Red Chile SauceThis method of making chile sauce differs from others using fresh green New Mexican chiles because these chiles aren't roasted and peeled first, as you must do with green chiles. Because of the high sugar content of fresh red chiles, this sauce is sweeter than most. We harvested some chiles from his garden one late summer day, made a batch of this sauce, and ate every drop as a soup! It makes a tasty enchilada sauce, too. It will keep for about a week in the refrigerator. Ingredients 1/4 cup vegetable oil8 fresh red New Mexican chiles (or more to taste), seeds and stems removed, chopped1 large onion, chopped3 cloves garlic4 cups water1/4 teaspoon ground cumin1 tablespoon minced fresh cilantro1/2 teaspoon Mexican oregano leavesSalt to taste Instructions Heat the oil in a large saucepan and saute the chiles, onion, and garlic until the …