Salsa de chile de arbol is that really hot, smooth salsa you see in many Mexican restaurants. Here’s how to make it.
A pheasant stir-fry done Sichuan style, with the spicy flavor combination called “fish fragrant,” which has nothing to do with fish.
A classic taco filling inspired by a green chile stew from Durango, Mexico.
Everyone loves sausage stuffed peppers, and my favorites are with the big, relatively mild jalapenos you can buy these days.
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.