Here’s an innocent-looking soup that is hotter than it appears. The combination of chicken and chiles occurs often in Southwestern cuisines but the use of jalapeños is more prevalent in Texas.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Planked Sockeye Salmon with Mango Chutney and Chipotle - 05/11/2022
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