The best way to prepare and serve this traditional Mexican appetizer is to let your guests watch you grind up the ingredients in the molcajete, then let them start dipping right away.
These Gumbo Nachos are full of incredible flavor thanks to the combinations of the Holy Trinity (sausage, shrimp, crawfish), Tony Chachere’s Creole seasoning and lots of cheese
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
Growing season may be on us right now, but it’s not too late to get started. Dominica Esperanza’s Grow Your Own Jalapeños and Super Hot Peppers in Containers ebook is a new resource for beginning chile growers looking to do-it-themselves at home.
In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?
One pot, 37 plants. Can a jillion chile peppers be far behind? Mark Masker shares his progress on the great Topsy Turvy experiment.