This is my version of New Mexico's famous red chile sauce. Mixed with shredded pork, it is used as a tamale filling, but it is also ladled over the tamales as well as enchiladas, huevos rancheros, breakfast burritos, stuffed sopaipillas, chiles rellenos and almost anything else you can think of. You may not need four cups of the sauce for your recipe, but you might as well make the whole batch; freeze extra portions in small resealable plastic containers.
This basic sauce can be used in any recipe calling for a red sauce, either traditional Mexican or New Southwestern versions of beans, tacos, tamales, and enchiladas. Variations: Spices such as cumin, coriander, and Mexican oregano may be added to taste. Some versions of this sauce call for the onion and garlic to be sauteed in lard--or vegetable oil these days--before the chiles and water are added.
Ata is the Yoruba word for chile pepper, and Nigerian chiles range from the tiny ata wewe to the large ata funfun. This sauce is served like a relish or dip with many West African dishes, particularly grilled meats.
As this is always a homemade concoction, recipes vary for both ingredients and amounts. The rule-of-thumb is “to taste.” A key element that all agree on is the difficult-to-make roasted, powdered rice which I‘ve yet to find on U.S. market shelves. To make it, sauté rice in lime juice until browned but still with a trace of moisture then grind into a medium powder. This condiment is used to spice up any dish. Try it over rice pilaf.
The "colorado" here refers to the red color of the chile rather than the state of the same name. These potatoes are commonly served in place of hash browns at breakfast as well as at lunch and dinner. They are especially tasty when made with new potatoes because of their creamy texture and taste. Substitute chopped green New Mexico chile for Papas con Chile Verde. If using new potatoes, double the number of potatoes.
Chileans have this salsa in their homes for every meal and, why not? It can be used on everything but cornflakes! As prepared from this recipe, pebre commences with a nice side-cheek "glow," proceeds on with a back of the throat grab and climaxes with a tip o’ the tongue tingle--all the while maintaining a tasty, lingering flavor.
This Italian recipe works with either bell or chile peppers. Interestingly, I’ve had a very similar recipe to this in India. Chickpea flour is substituted for the wheat flour in that recipe–see the recipe for Pakoras, below.
The word capon translates as "castrated" but in this case merely means seedless. Yes, dried chiles such as anchos and pasillas can be stuffed, but they must be softened in hot water first. They have an entirely different flavor than their greener, more vegetable-like versions.