There is a great divergence of opinion about fertilizing pepper plants.
The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill.
You don’t even have to wait for leftovers; you could just make one or more of these instead of grilling or along with it.
Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist.
Heaven forbid you should have leftover chicken in need of a good home. If so, the chili pot is nice and warm.
This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles.
A very well-known and wise hot sauce maker once told me he prefers serranos over jalapenos because they’re more consistent in their level of heat.