They look very innocent.
There is little about Chile that hints at the dangers lurking inside. They hang colorfully and seemingly harmless from the bright leaves of the plant. Alternatively, they are welcomed and piled up at grocery stores and farmers markets.
Still, a bite can cause severe pain, such as “if you get out of it, you will never sin again.”
Some Chile is mild. easy going. Friendly. And just looking at it doesn’t always tell you what it will look like.
More than 150 varieties of chili are cultivated and eaten worldwide, with a range of heat ranging from perfectly mild peppers to ridiculously inedible hot Carolina Reapers.
For the purposes of this article and my gastrointestinal tract, I decided to see what can be made from some of the most easily available fresh peppers of the kind found in grocery stores.
Also, when I saw the recipe, I thought it was really delicious, so I decided to make chocolate ice cream using dried passiyanegro chili, which I had to find at overseas stores.
it was. It was really, really good. But at the end I want to save the dessert, so I have to wait to read about it until the end of this article.
As an appetizer, I made spice grilled chicken with coriander lime butter. This was easier than I expected and was just as good.
This is a two-part recipe with a paste that you apply to the chicken before grilling and a melted butter-based sauce that drips up after it’s done.
The paste should be reminiscent of the taste of Mograpobrano, which is only done in the most common way. But still, bright notes of cinnamon and balsamic vinegar are muffled with cocoa and brown sugar and spiced with chili powder to simply make a delicious chicken coating.
The pepper part of the recipe is in the sauce. Mix chopped serrano pepper with coriander, red onions, lime juice and melted butter to create a traditional Mexican flavor.
Poached eggs with my next dish, chili tomato soup, are even more traditional. Huevos en rabo de mestiza — “mestiza” does not mean “chili tomato broth” — is basically a Mexican version of Shakshouka, a classic Middle Eastern poached egg with spicy tomato sauce.
A spicy dish perfect for brunch, you can also make pobrano chili, tomato and onion soup the day before.
I admit that some work is required to do it correctly. Poblano needs to be charred and then scraped off. And the tomatoes need to be baked or at least browned on all sides in a hot, dry pan.
But don’t worry about it. I do the work. You will be glad you did.
And for dessert, dark chocolate chili ice cream appeared.
The Pasiya Negro Pepper used in this dish is very mild and offers only what the recipe author Rick Bayless calls a “gentle glow”. However, it also has a distinctive raisin flavor that emphasizes and emphasizes the deeper notes of bittersweet chocolate.
Still, chocolate and pepper need to be rebaked with the rich base that this ice cream absolutely has. It’s custard, with the same amount of cream and half as four egg yolks. Vanilla and Kahlua each make their own contributions to the flavor.
It’s an indulgence, but it’s one of the better indulgences you can indulge in. Try out. It may be the best pepper you have ever eaten.
Spice-grilled chicken with coriander lime butter
Yield: 6 servings
1 tablespoon chili powder
2 teaspoons of brown sugar
2 teaspoons of ground cinnamon
1 teaspoon baking cocoa
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons of olive oil
1 tablespoon balsamic vinegar
6 (8 oz) chicken breast or leg quarter
1/8 cup butter, melted
1/4 cup of freshly chopped coriander
2 tablespoons of finely chopped red onions
1 tablespoon lime juice
1 finely chopped Serrano pepper
1/3 teaspoon pepper
1. In a small bowl, mix chili powder, brown sugar, cinnamon, cocoa, salt, pepper, olive oil and vinegar. Brush the chicken.
2. Place the grill for indirect heating. When the grill is hot, place the chicken on the grate, cover and cook until complete. It takes about 30 minutes for white meat and 45 minutes for black meat. Chicken is cooked when the meat thermometer inserted in the thickest part of the largest part shows 165 degrees.
3. In the meantime, mix melted butter, coriander, red onions, lime juice, chopped serrano and pepper in a small bowl. Let the chicken rain lightly before serving.
Per serving: 438 calories; 23g fat; 9g saturated fat; 192mg cholesterol; 52g protein; 4g carbohydrates; 2g sugar; 1g fiber; 338mg sodium; 32mg calcium
Based on the recipe of Taste of Home.com
Poached egg with chid egg and tomato soup
Yield: 6 servings
7 Pobrano chili
2 lbs of tomato
1/3 cup of vegetable oil
Thinly sliced ??white onion 1 1/2 cup
3 cups of water
6 slices queso fresco
Note: The sauce can be pre-made and can be frozen.
1. If you have stems, leave them in Poblano. Place directly on a gas stove or an open flame on a wood or charcoal grill. If you use electricity, lightly oil the dust and place it directly under the broiler. Turn the dust from time to time so that the skin blisters and lightly burns throughout. Do not burn the meat.
2. Immediately put the burnt poblano in a plastic bag and steam for about 10 minutes. This helps to loosen the skin. You can now easily peel off your skin by hand. This should be done on a strainer as the pieces are sturdy and can interfere with drainage of the sink. Rinse the pepper easily, but do not soak it in water. Remove the stems and seeds and chop the pepper.
3. Rinse the tomatoes and place them on a hot pan or iron plate that is not oiled on medium heat. Turn occasionally and cook until the whole is tender and the skin is lightly charred. Alternatively, cook the tomatoes about 3 inches under a broiler and rotate once until they become thick and slightly charred.
4. Heat the oil in a large frying pan and heat the onions for about 2 minutes until they are translucent. Add the chili strips to the pan and cook for about 3 minutes, stirring frequently to avoid sticking.
5. Blend the roasted tomatoes or add them to the onion and chili mixture for a few seconds (do not overblend). The sauce needs a certain texture. Cook on fairly high heat for about 10 minutes, or until the sauce is fully seasoned and slightly reduced. Add water and salt and continue cooking for about 1 minute.
6. Break the eggs one at a time into the hot soup. Place a slice of cheese on top. Cover and pouch the eggs very gently for 3 or 3 and a half minutes until the eggs harden.
Per serving: 363 calories; 28g fat; 16g saturated fat; 347mg cholesterol; 18g protein; 12g carbohydrates; 7g sugar; 3g fiber; 373mg sodium; 236mg calcium
Recipe from “Mexico Essential Cuisine” by Diana Kennedy
Dark chocolate-Chile ice cream
Yield: 6-9 servings
One large dried passyanegro chili, stalks, sow seeds (if needed)
11/3 cup and a half
4 ounces of bittersweet chocolate (preferably 70%), finely chopped
1/4 teaspoon salt
1/2 cup of granulated sugar
4 egg yolks
11/3 cup fresh cream
Vanilla extract 11/2 teaspoon
2 tablespoons of kahlua, or other coffee liqueur
Note: The base can be made a few days in advance, refrigerated and covered. The finished ice cream is best served within 1-2 days of freezing.
1. Inject dust. In a small frying pan heated on medium heat, press the dust flat against the frying pan with a metal spatula and toast for about 10 seconds or more per side until very aromatic. Place in a small saucepan, add half and heat on medium heat until the steam does not boil.
2. Remove from heat, cover and soak for 10 minutes, pour into a blender and treat until dust is smooth. Push the mixture back into the pan through a medium mesh strainer.
3. Set up the double boiler. Set up a 4-quart pot with 1 inch of water. Choose a 3-quart stainless steel bowl that can snuggle up to the pot without touching the water. Bring the pot to a boil over high heat while preparing the custard base. Do not heat the water with a stainless steel bowl.
4. Cook the base: reheat just half of the mixture until it starts steaming. Spread the chocolate thinly on the bottom of the bowl and add salt. Pour the warm chili-injected mixture over the chocolate and stir until the chocolate begins to melt. In a stainless steel bowl (for a double boiler), mix the sugar and egg yolk with a whisk until completely mixed, then mix the chocolate mixture with a whisk.
5. Lower the temperature under the boiling water pot and simmer gently. Place the custard-based bowl on boiling water, frequently scrape the sides of the whisk with a whisk regularly with a rubber spatula, and leave for about 5 minutes until the mixture is significantly thickened. The custard is cooked well when it reaches 180 degrees — soak a wooden spoon in it and swipe your finger through the custard of the spoon to hold the line clearly. 6. Cool the base. Fill half of a large bowl with ice and water. Place the custard in ice and whisk regularly with a whisk until it cools completely. Refrigerate if not used immediately.
7. Finish the base and freeze the ice cream. Add fresh cream, vanilla and kahlua to the base and stir. Freeze in an ice cream maker according to the manufacturer’s instructions. Rub it in the freezer and freeze for a few hours to harden.
Per serving (based on 6): 357 calories; 21 g of fat; 12 g of saturated fat; 157 mg of cholesterol; 6 g of protein; 36 g of carbohydrates; 30 g of sugar; 2 g of fiber; 164 mg of sodium; 95 mg of calcium
Quoted from “Fiestata Rick’s” by Rick Bayless and Deann Groen Bayless
Grilled chicken with coriander lime butter and spices
Poached egg with chili tomato soup
Dark chocolate-Chile ice cream
Reviewed By This Is Article About For those who like hot: 6 pepper recipes was posted on have 4 stars rating.