Tortilla Soup

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Tortilla Soup
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Ingredients
  1. 1 onion, chopped
  2. 2 cloves garlic, minced
  3. 1/4 teaspoon pepper
  4. 2 cups reduced sodium veggie broth
  5. 1 can (14 1/2 oz) stewed tomatoes
  6. 1 cup corn
  7. 1 can (4oz) chile peppers
  8. 1/4 cup fresh cilantro, chopped
  9. 1 cup tortillas chips
  10. 1 cup chedder cheese
Instructions
  1. Saute onion, garlic, cumin and pepper.
  2. Add broth, tomatoes, corn and chile\'s. Stir. bring to boil, then reduce to low and simmer for 8 minutes. Stir in cilantro.
  3. Serve over the tortilla chips and garnish with the cheese.
Chilicooks http://chilicooks.com/


Chocolate Habanero Hot Sauce

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Chocolate Habanero Hot Sauce
This hot sauce recipe turns out to be more of a Mexican mole sauce and it goes well with baked chicken. It tastes good on burritos, nachos and in sandwiches as well. This recipe can be found at Tropical Hot Sauces
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Ingredients
  1. 1 tablespoon olive oil
  2. 1/4 cup onion, finely chopped
  3. 2 cloves garlic, finely chopped
  4. 2 shallots, finely chopped
  5. 1 T. cocoa powder
  6. 1 T. granulated sugar
  7. 10 habanero peppers, pureed
  8. 1/2 cup white wine vinegar
Instructions
  1. Heat the olive oil in a medium saucepan over medium heat. Add the onions, garlic, shallots and cook over low heat for 3-5 minutes or until the onions, garlic and shallots begin to turn slightly brown. Add in the cocoa, sugar and habanero peppers and cook for another 5 minutes. Add the white wine vinegar and take off the heat. Place the mixture in a blender and blend until smooth. If the hot sauce mixture is too thick, add a few tablespoons of warm water or more of the vinegar. Season the hot sauce to taste
Chilicooks http://chilicooks.com/


Jalapeno Cornbread

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Jalapeno Cornbread
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Ingredients
  1. 1 1/2 cups cornmeal
  2. 1 1/2 teaspoon baking powder
  3. 3/4 teaspoon baking soda
  4. 1 teaspoon brown sugar
  5. 1/2 teaspoon salt
  6. 1 1/2 cups buttermilk
  7. 1 egg, beaten
  8. 1/4 cup Jalapenos, chopped
Instructions
  1. Mix together cornmeal, baking powder, baking soda, sugar, and salt. Put in buttermilk and egg, mix well.
  2. Grease muffin tins. Spoon batter into cups, filling 2/3 full.
  3. Bake at 400 degrees for 25 minutes or until lightly browned. Serve with the Chili .
Chilicooks http://chilicooks.com/


Chile Bean Dip

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Chile Bean Dip
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Ingredients
  1. 1 can each of pinto and kidney beans drained
  2. 1 small can tomato paste
  3. onion
  4. garlic
  5. bazil
  6. parsley
  7. apple juice
  8. peppers or chile powder
Instructions
  1. If using fresh onion and or garlic, sautee in the bottom of the pot with a little bit of oil at the beginning.
  2. Place beans, tomatoes, and spices in bowl, except for chiles. mash with fork or potato masher, add liquid, either apple juice or water till it reaches a consistency of a thick paste, but is still thin enough to serve. add chile peppers/powder to taste.
Chilicooks http://chilicooks.com/


Jalapeno Peanut Brittle

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Jalapeno Peanut Brittle
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Ingredients
  1. 1/4 cup plus 2 tablespoons fresh jalapeno peppers, cleaned,
  2. finely chopped (no seeds and no white part)
  3. 1/4 cup light corn syrup
  4. 1 1/4 cups granulated sugar
  5. 1/2 cup raw peanuts
  6. 2 tablespoons butter, divided
  7. 1/4 teaspoon vanilla extract
  8. 1/4 teaspoon almond extract
  9. 3 drops green food coloring
  10. 1/2 teaspoon baking soda
Instructions
  1. Generously butter a 15 x 10-inch jellyroll pan. Set aside.
  2. In a skillet melt 1 tablespoon of the butter; add jalapenos and peanuts, and cook over low heat until peppers are soft.
  3. In a saucepan, combine sugar and syrup and bring to a boil over medium heat. Add jalapenos and peanuts. Stir well, and cook until mixture reaches the soft crack stage on a candy thermometer. Remove from heat.
  4. Blend in remaining 1 tablespoon butter, vanilla extract, almond extract and food coloring until well mixed. Sprinkle baking soda evenly over the cooked mixture and stir well. When foamy, pour immediately onto the prepared jellyroll pan. Spread out into a thin layer. Let cool on jellyroll pan until until brittle and cool enough to handle. Break into irregular pieces. Store in an airtight container.
Notes
  1. Sounds real weird, but it's very good!
Chilicooks http://chilicooks.com/


Chile Cheese Fondue

by Bob
Categories: Chile Peppers
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Published on: September 19, 2013
Chile Cheese Fondue
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Ingredients
  1. 24 Anaheim chiles, seeded, cut in half
  2. 1lb Velveeta cheese
  3. 1/2lb jack Cheese
  4. 1 cup heavy cream
  5. 4 cups red onion
  6. 2 cups chopped tomatoes
  7. 6 cloves garlic, chopped
Instructions
  1. Place chiles on foil lined baking sheet and flatten. Broil until skin is mostly black. Remove from heat and cover tightly for 10 minutes. Then, remove skins and chop. Set aside.
  2. Over low heat, melt cheeses. Make sure to stir constantly. Once completely melt, stir in cream and continue to cook until smooth, then add the rest of the stuff.
Chilicooks http://chilicooks.com/


Head Cook Bob’s Chili

by Bob
Categories: Texas Style Chili
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Published on: September 19, 2013
Head Cook Bob's Chili
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Ingredients
  1. 1 cup chopped onion
  2. 1 can green hatch chile, chopped
  3. 1 tablespoon minced garlic
  4. 1/2 tomato sauce
  5. 1 tablespoon tomato paste
  6. 2 14oz cans chicken broth
  7. 10 tablespoons chili powder
  8. 2 teaspoons salt
  9. 1 teaspoon hot pepper sauce
  10. 2 1/2 lbs beef tri tip, cubed
  11. 1/2 lb pork sausage
  12. 3 tablespoon cumin
  13. 2 teaspoons lime juice
Instructions
  1. In a chili pot, combine onion, green chile garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons chili powder, salt, 1 teaspoon adobo seasoning blend, and hot pepper sauce. Bring to a simmer over medium heat and cook for 1 hour. After chili has simmered for 1 hour, add 2 tablespoons chili powder.
  2. In a large skillet, brown beef and sausage together over medium-high heat. Add beef and sausage to chili and simmer for 30 minutes, adding more chicken broth as needed. Add the rest of the chili powder and 2 tablespoons cumin and simmer another 45 minutes. Add the remaining 1/2 teaspoon abodo seasoning blend, 1 tablespoon cumin and the lime juice. Cook for another 30 minutes, adding more chicken broth as needed. Season with salt to taste.
Chilicooks http://chilicooks.com/


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