This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos.
“This is only one of 11 bottles in the whole country,” Cobra Chilli’s Vaughn and Lisa Henry told me at the Fiery Foods Show in March when they handed me a bottle of their Mild Smoky Barbecue Glaze.
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.
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