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Chile Recipes

Here are some chile pepper recipes that I've either tried or am planning to test out soon.

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This comes from an astonishingly talented chef, Pablo Jacinto, who is from the Oaxaca region of Mexico. He calls this MOLE DE LA SUEGRA , Mother-In-Law's Mole. The recipe is in two parts, but you could easily separate them. They are fabulous as regular tostadas, or miniature ones for appetizers, tostaditas. They can be made ahead, and assembled just before guests arrive. To get the deep and complex flavour, there are no shortcuts. You can, however, get good results starting with a supermarket roasted chicken, since most of the good flavour is in the sauce. Apparently you can make it with leftover dark meat turkey too, but I haven't done that.

Recipe #62084

A wonderful sauce that goes well with everything. I like to add it to rice when cooking. Goes great with pork, chicken and beef.

Recipe #23464

This chili recipe has been developed over a period of years. IMHO, there is no better chili. The recipe can be cut down and made in smaller batches - but it freezes well. This is a day long project, but for those who like chiles it is well worth the effort. Remember, real chile has no beans.

Recipe #25014

Oh boy, these are good-good-GOOD! If you like stuffed burgers and poppers, you'll love these. :)

Recipe #29251

7 Reviews |  By ellie_

Spicy broiled or grilled marinated pork chops. I came across this recipe when I wanted to use up some ancho chilies and this fit the bill perfectly. If you want it spicier you may want to add another chili to the marinade mixture. Recipe adapted from Cooking Light (March, 2003). Prep time does not include marinating time (8 hours). Cook time is grilling or broiling time.

Recipe #64718

4 Reviews |  By Sue Lau

This is probably not like the usual run-of-the-mill salsas you are used to. It's a roasty type of salsa, with guess what? No tomatoes allowed. If you thought salsa had to have tomatoes, you should definitely try this. I first had something like it at a Mexican restaurant not too far from where I live. Wanting it for home, I knew it wouldn't be long before I made my own version. I hope you like it! I do! You will need the dried chiles for this. Look for them at any Mexican or Hispanic grocery, or a market that has international foods (you can also buy them online). The minced jalapeno and habanero are just suggestions (what I used). If you like it hotter, or have different types of peppers, or don't want them (the salsa is mildly spicy without), then feel free to adjust that to your own taste.

Recipe #99421

Recipe from the Mesa Grill

Recipe #61936

This is a delicious Mexican Stew. We really enjoy it. The recipe comes from Better Homes and Gardens Mexican Cookbook.

Recipe #50029

1 Reviews |  By chia

a light tasty soup for cinco de mayo

Recipe #59104

This sauce is a great alternative to the tomato based sauces. It is definitely worth learning how to make, plus it keeps well for leftovers.

Recipe #91369

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