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Cooking Method - Simmer

Here's a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they're further puréed, or they can be served as a condiment with enchiladas and other main dishes.

Note that this recipe requires advance preparation.

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
recipe image
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

recipe image
There are many parallels between fish soup and bouilabaisse, which is popular in southern France.  Tunisia has one of the richest fishing areas in North Africia.  Any kind of fish and shellfish can be used but avoid oily fish such as mackerel or sardines.
The basic recipe for Cincinnati chili is much like others containing beef, onions, and chili powder, but that’s where the similarity ends. Cinnamon and a variety of spices such as cloves, ginger, and allspice are also added to make this very unique chili. You order the chili by which "way" you like it—2-Way is chili over spaghetti, 3-Way with cheese added, 4-Way adds onions, and 5-Way is the works: spaghetti, chili, beans, onions, and cheese. No matter what "Way" you order the chile, it’s always served with oyster crackers.
This chili is often served over spaghetti and is then called chili-mac or TwoWay chili. According to Floyd Cogan, "The proper way to make chili-mac is to place cooked spaghetti (al dente) on a plate and cover it with chili, with grated Parmesan cheese on top."
Don't ask me why, but it is essential to observe the sauteing and boiling times here. This is one of the favorite dishes in Cajun Country. We have spiced this recipe up a bit from its usual incarnation.
This all-purpose sauce recipe is from the southern part of New Mexico, 
where green chile is the one of the state's top food crops and is used
more commonly than the red form. It is a great topping for enchiladas
and is often served over scrambled eggs. Variations: To thicken the
sauce, make a roux by sauteing 1 tablespoon flour in 1 tablespoon
vegetable oil, taking care not to let it burn. Slowly stir the roux into
the sauce and cook to the desired thickness. Coriander and Mexican
oregano may be added to taste. For added heat, add more New Mexican
chiles or a serrano or two.

This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it, either to accommodate more people or larger appetites. From the article Avocado Madness!

This is a basic barbecue sauce for pork or beef or to use as a base for your own creations! It could be either served warmed as a table sauce or brushed on the meat during the last 30 minutes or so of smoking.
 

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