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Chile - New Mexico Red
This recipe and others can be found in the following article:
Romesco is a classic Spanish sauce that is served with a wide variety of 
dishes, including the famous tortilla Española from the Tarragona
region, this classic Catalan sauce combines almonds with two of the most
popular horticultural imports from the New World—chiles and tomatoes.
The sauce gets its name from the romesco chile, but these are not
readily available outside Spain. A combination of ancho and New Mexican
chiles approximates the flavor.
These hot and rich candies are well worth the extra effort it takes to make them. Because the filling needs to be refrigerated overnight, they do require advance preparation. The rum can be omitted if you desire, just plump the raisins with water.

This recipe is from the article Mighty, Mysterious Mauritian Mazavaroo By Leyla Loued-Khenissi

recipe image
This recipe is from Giuliano Bugialli as profiled by Nancy Gerlach, who 
met him in Rome. She commented: “This in an all-purpose sauce that can
be used on a variety of pastas. To really 'enrage' the sauce, replace
the crushed New Mexican chile with chiltepíns or piquin chiles.”
“Running with the devil” is my rough translation of salsa fra diavolo, a 
pasta sauce redolent with fresh herbs. It can be spread over crusty
bread, sprinkled with cheese, and baked. If cooked until quite thick, it
makes a great pizza sauce, too.
This recipe and others can be found in the following article:
A high heat source is essential for this dish. It was cooked for us outdoors over a large gas flame, and consequently took only a few minutes to prepare. It is usually served over plain white rice. San Jay says this chicken tastes better if the bones are left in. He also says that chileheads are permitted to add red chile powder.
If piñon nuts are not available, substitute sunflower seeds or chopped walnuts in this spicy tossed green salad.
This recipe, a classic Cajun sauce, can be served over grilled Cornish game hens or chicken. It is also great with fried seafood.

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