 Ingredient - Chile peppers
Chipolte Ketchup
This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
For those who don’t want to tackle making candy, I’ve included a recipe for a hot and sweet chocolate cookie. The heat of these cookies is dictated by the heat of the chile, and sometimes I substitute chopped jalapeños for the green chile for a more fiery treat.
Hot and slightly sweet describes this recipe. Serve it with plain white rice. Eating the red chile pod pieces is not recommended.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
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