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Chiltepines en Escabeche

In the states of Sonora and Sinaloa, fresh green and red Chiltepins are preserved in vinegar and salt. They are used as a condiment or are popped into the mouth when eating any food--except, perhaps, oatmeal. Since fresh Chiltepins are not available in the U.S., adventurous cooks and gardeners must grow their own. The tiny chiles are preserved in three layers in a 1 pint, sterilized jar.

NOTE: this recipe requires advanced preparation.

Chimichurri (Hot Vinegar-Parsley Sauce)

There is a minor debate about whether or not this Argentinian sauce 
should contain chile peppers. As usual, there is no real answer because 
cooks tend to add them or not, according to taste. This sauce is served 
with broiled, roasted, or grilled meat and poultry.

Chimichurri Sauce

This light, olive oil-based sauce is all you'll need to adorn that perfectly seared chunk of asado.

Chipotle Butter

This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.

This compound butter adds great flavor and a little heat to grilled sweet corn, a nice rib-eye, or a swordfish steak. It’s also a tasty addition to freshly-baked corn muffins.

Chipotle Pig Powder Rub

This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.

finished ribs for web

Chipotle-Pumpkin Seed Butter

A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

by Elizabeth Karmel

Chuck's Chiptole Sauce

This chipotle sauce is a version of coauthor Chuck's best-selling brown hot sauce, Smokey Chipotle® Hot Sauce, manufactured by Sauces & Salsas, Ltd. under the Montezuma® brand. A tasty way to reconstitute dried chipotle chiles is to place them in a bowl and cover them with cider vinegar. After several days, the chiles will be reconstituted and will be plump.

Cinco de Mayo Bean Salad

If you want to have a blast on May 5th, literally and figuratively, serve this unique salad. It has texture, color, and flavor. The dressing is deceptive--it starts out mild, and then goes wild on the tongue. Serve lots of margaritas with this salad!

Coco Loco

This slightly crazy, alcohol-charged tropical drink is perfect for a Hot 
Luck party. Remember to serve only one of these per guest per hour.

Coconut Chutney

Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.

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Featured Rapid Recipe

Brazilian Shrimp Empadinhas

Created by Marley84

Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.