If you only want a hint of heat, add 1 teaspoon. I usually add 2 teaspoons!
Most home gardeners, myself included, are so focused the culinary aspect of chile peppers that we forget about their ornamental qualities and how the mostly upright pods change colors over the entire summer and into the early fall.
Rick will demonstrate Taxi Stand Jerk Chicken at the Fiery Foods & BBQ Show.
If you want to try making your own tamales at home, here’s a step-by-step photo how-to for traditional New Mexican red chile pork tamales.
It’s about 20 degrees outside, you’re sick of eating turkey, and you need a hot, spicy dish to snap you out of the winter doldrums. As it so happens, I have the perfect solution: a spicy bowl of lentil stew with Italian sausage.
A table condiment to similar to ketchup—but much more pungent—sriracha sauce is becoming increasingly popular, and expanding from its traditional Thai roots into other cuisines.
Here’s a fruitcake recipe that you’ll love…even if you hate fruitcake. Throwing in green chile along with the candied fruit chunks and nuts transformed a traditionally bland dessert into a spicy treat.