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Ingredient - Chile peppers

“Floating a jalapeño in a simmer sauce adds tremendous flavor,” says Amy Anderson of Madd Momma and The Kid. Here’s an example.'

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels' Championship

 

One of the most basic Chiltepin dishes known, this recipe is prepared only in the state of Sinaloa, where the Chiltepins produce fruits all year long. This simple soup is served in mountain villages, and everyone makes his own in a soup bowl.

Amy Anderson of the Madd Momma and The Kid barbecue team loves black pepper. It plays a key role in this rub.

This recipe and others can be found in the following article:

The Heat of Competition: The Jack Daniels' Championship

 

To “mull” a beverage is to heat it with other ingredients to impart a 
flavor. We mulled over several formulas before choosing this one with
its pungent punch.
Here’s a great rub to use on meats that will be smoked or grilled. Since anchos are sold in fairly pliable condition, place them in the oven on low heat until they are brittle.
When I write “flavored,” I mean it, as I have chosen the chiles that 
impart the most distinct flavors. The raisiny flavor of the pasilla
melds with the apricot overtones of the habanero and the earthiness of
the New Mexican chile to create a finely-tuned fiery sipping vodka. Of
course, use an excellent vodka like Stolichnaya or Absolut. Note: This
recipe requires advance preparation.
Island legend holds that the name of this sauce is a corruption of 
“Limes Ashore!”, the phrase called out by British sailors who found
limes growing on the Virgin Islands. The limes, originally planted by
the Spanish, would save them from scurvy. I guess that the bird peppers
would save them from bland food. Add this sauce to seafood chowders or
grilled fish. Note: This recipes requires advance preparation.
Popular throughout Southeast Asia, this garlic and chile based paste is used as a condiment that adds fire without greatly altering the taste of the dish. It is especially good stir-frys. This is a great recipe for using up any small chiles that are left at the end of the season. This paste will keep for up to 3 months in the refrigerator and it can also be frozen.

This year we used about a pound of LC Cayenne pods to cook up a sweet and spicy Thai sauce. Unlike “Louisiana Style” hot sauce, this one is thick, almost like ketchup, and is a lot less vinegary. It is great with grilled shrimp, over rice, for Asian cooking, and even as a dip.

Read Harald Zoschke's entire article on the Burn! Blog here.

http://www.burn-blog.com/wp-content/uploads/2012/10/pan-of-sauce.jpg

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