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Chiltepin Ice Cream

Monday, 26 May 2008

Description

This novelty was first served in 1988 for the symposium on wild chiles at the Desert Botanical Garden in Phoenix and at the Fiesta de los Chiles at the Tucson Botanical Gardens. It is very hot in the proportions given (despite the tendency of ice cream to cut the heat), so you may want to reduce the quantity of Chiltepins.

Ingredients

At a glance
Cuisine
Southwestern
Ingredient
Chile peppers
Cooking Method
No Cook
Heat Level
5
Chile
Chiltepin
Meal/Course
Dessert
Serves
20
  • ½ cup Chiltepines en Escabeche (see recipe), rinsed thoroughly
    and pulverized (or substitute fresh green or red pods)

  • 1 gallon vanilla ice cream

Methods/steps

Combine all ingredients and mix thoroughly in a blender until green flecks appear throughout the ice cream. Serve in small portions.

 

 

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