Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.
Chilaca chiles are long, skinny green chiles great for rajas, which are in this pork stew. You can substitute poblanos.
A salsa morita recipe. Morita chiles, which are small, red chipotles, mixed with roasted tomatillos, onion and garlic. This is a picante salsa.
Chile verde is my go-to Mexican comfort food. Works with many meats, and can be eaten as a stew or on tortillas.
This is my master recipe for venison chili, and it is the best chili you have probably ever had. Seriously. It’s won awards. Beans or no beans, and, honestly, any meat, this is a recipe you need to know by heart. It’s that good.
This is how I preserve the season’s pepper harvest. It’s a great way to have roasted peppers at your fingertips the whole year through.
A few years ago I traveled to Louisiana and learned from the McIlhenny family themselves how to make Tabasco Sauce. Now, two years later, I can finally tell you how to make it. It’s easy, but like fine wine, it takes time.
This is one of the most awesome things I’ve ever made: Jalapenos, fire-roasted, then smoked, then preserved with a little vinegar and oil. Put that on a taco and you will absolutely not be sorry!