In his latest tome, Raichlen defines his seven steps to what he calls “smoking nirvana”…
It’s best to make this sauce a day or two ahead to allow the flavors to blend…
A reader recently emailed us, asking if there was a way to tone down the heat level in the canned jalapenos called for his chile relleno recipe. Sadly, there is no way to cool ’em down, since they’ve been processed for canning. What you can do, is substitute milder canned chiles. We recommend New Mexico or Anaheim peppers, which are much milder but still packed with flavor.
I loves me some green hot sauce with my eggs so when Taylor’s Ultimate tapped me to review their tasty selection of products, I decided to start with their Mild Jalapeno Sauce on one of my personal favorites: the breakfast quesadilla.
Apparently, the reason superhots make so much more fire than jalapenos or habaneros is because they’re OCD. According to research at the Chile Pepper Institute at New Mexico State University, the main difference between the two groups of chiles is that superhots maximize their interior space. Much like how my roommate in college Tetris’ed everything in the apartment neatly into its own little storage compartment.
Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course.
For this recipe, thin strips of jalapeño chiles are inserted into the shrimp and the shrimp are marinated in a zesty marinade to add a little sweet heat. After marinating, the shrimp are wrapped in prosciutto (you could use bacon) and grilled.
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