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Ingredient - Chile peppers
It is important that the vinegar ratio not be altered to avoid any potential bacterial growth.
This recipe appears in the article "Sidekicks: Three Fun Barbecue Side Dishes from Mike
Stines" on the Burn! Blog. Read the story here.
This also works well as a topping for your favorite burgers.
This salsa is so simple it really doesn't need a recipe at all. It is also good made with serranos, in place of the jalapenos.
This universal salsa, also known as salsa fria, salsa cruda, salsa
fresca, salsa Mexicana, and salsa picante, is served all over the
Southwest and often shows up with non-traditional ingredients such as
canned tomatoes, bell peppers, or spices like oregano. Here is the most
authentic version. Remember that everything in it should be as fresh as
possible, and the vegetables must be hand-chopped. Never, never use a
blender or food processor. Pico de Gallo (“rooster's beak” for it's
“sharpness”) is best when the tomatoes come from the garden, not from
the supermarket. It can be used as a dip for chips, or for spicing up
fajitas and other Southwestern specialties. Note: It requires advance
preparation and will keep for only a day or two in the refrigerator.
This is a Memphis-style sweet sauce that works well on ribs, pulled pork and chicken.
This recipe appeared in the article Slow Burn: St. Louis Spare Ribs with Chipotle Rub on the Burn! Blog. By Mike Stines.
Here is my version of the classic hot sauce of Rórigues Island in the
Mascarenes. It is very thick, so feel free to thin with more water if
you want. You’d think that this sauce might be sour, but it’s not–the
sugar in the red chiles seems to temper the tart lemons. Any fresh red
chiles can be used, and you can adjust the heat level to your liking.
The yield is high here, but the color is so beautiful that you should
put the excess in decorative bottles as gifts for your friends. It will
keep for several weeks in the refrigerator. Serve it over fish or other
seafood.
Here is my version of the classic hot sauce of Rodrigues Island. It is very thick, so feel free to thin with more water if you want. You’d think that this sauce might be sour, but it’s not–the sugar in the red chiles seems to temper it. Any fresh red chiles can be used, and you can adjust the heat level to your liking. The yield is high here, but the color is so beautiful that you should put the excess in decorative bottles as gifts for your friends. It will keep for several weeks in the refrigerator. Serve it over fish or other seafood.
These are small, horn-shaped, conical chiles with a heat level that is usually mild, with about one in five pods spicy. Substitute mild jalapeños or serranos.
With the native chile and piñon nuts, it's not surprising that this is one of New Mexico's favorite candies.
Here is a classic pique recipe from Puerto Rico. As usual, the longer
the chiles steep, the hotter the sauce will be. It should be stored in a
bottle with a sprinkler cap so the amount of sauce can be controlled as
it is sprinkled over grilled fish, poultry, or even into salads. Note:
This recipe requires advance preparation.
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Featured Rapid Recipe
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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.
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