- Sweet-Hot Beer MustardThis mustard will keep in the refrigerator for up to three weeks. Ingredients 1/4 cup dry mustard 1/3 cup bold-flavored …
- Avocado SalsaWe found that it complemented both beef and fish tacos. Ingredients 2 medium avocados, pitted and peeled 3 serrano chiles, …
- Grilled Tuna with Red Chile, Allspice, and Orange GlazeAnchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. …
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- Lighthouse Tuna CevicheHere is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to "cook" the fish. Virtually any …
- CPI Demo GardenHere is a partial view of the 2008 Chile Pepper Institute Demonstration Garden at NMSU in Las Cruces. Every year, …
- Shelf LifeDave,For the past year I have been experimenting with two recipes: 1) dried chiles, dried herbs, salt, water, very small …