In this sublime dish from the Mexican state of Puebla, chile peppers are roasted and peeled, then stuffed, dipped in a batter and fried.
Tag: Chile peppers
Chiles Rellenos
Camarões Piri-Piri
(Mozambican, Angolan shrimp in fiery red pepper sauce)
Piri-piri sauce, or molho de piri-piri, is used both as a marinade for fish, shrimp or chicken and as a tabletop condiment.
Berberé
(Ethiopian red pepper spice paste)
Berberé, along with niter kibbeh, supplies one of the unique flavors of Ethiopian cuisine. There really is no substitute. Use as many of the spices as you can.
Nua Pad Prik
(Thai chile beef)
Nua pad prik, or chile beef, is a delightfully easy Thai beef dish with a bracing yet refreshing heat from the fresh chiles.
Jalapeños en Escabeche
(Mexican pickled jalapeño peppers)
Sliced jalapeños en escabeche are used as a garnish for a variety of Mexican dishes. They can also be chopped and added to soups and stews for an extra punch.
Enchiladas de Pollo y Queso
(Mexican chicken and cheese stuffed tortillas)
Enchiladas are an easy Mexican dish of tortillas dipped in chile sauce and rolled around fillings like chicken, cheese, chorizo, beans, pork, beef, seafood or vegetables.
Pikliz
(Haitian spicy pickled vegetables)
This crunchy salad of cabbage, carrots and chiles is a relish served as a condiment or side dish at Haitian meals.
Ají de Gallina
(Peruvian spicy chicken in a creamy yellow pepper sauce)
This hearty chicken dish gets its enticingly yellow hue from the spicy ají amarillo chile pepper, one of the must-have ingredients of Peruvian cuisine.
Quick Mole Poblano: All the Flavor, A Fraction of the Time
With a few simple shortcuts, you can have a mouthwatering mole poblano with half the effort for a quick mid-day meal.
15 Staples of the Central American Kitchen
Get a comprehensive list of the basic foods and ingredients you’ll need to prepare authentic Central American recipes and dishes.