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Firehouse Chili Powder
This powder is fresher tasting and more pungent than a store-bought brand, so use a bit less. If you are a purist, never substitute this for pure chile powder.6 tablespoons paprika2 tablespoons turmeric
1 tablespoon dried mild or hot chile peppers
1 teaspoon cumin
1 teaspoon Mexican oregano
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground clovesMix all ingredients and grind to a fine powder using a mortar and pestle, or process in a food processor or blender. This has a shelf life of up to 6 months.
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Fruit vinegar
Fruit Vinegar1 cup red raspberries or other fruit1 quart red wine vinegarPlace clean fruit in a sterilized jar. Warm the vinegar in a non reactive pan, then pour it over the fruit. Seal the jar. Let it stand for 1 month, then strain out the fruit and bottle the resulting vineg (Upload by user)
Fruit Vinegar1 cup red raspberries or other fruit1 quart red wine vinegarPlace clean fruit in a sterilized jar. Warm the vinegar in a non reactive pan, then pour it over the fruit. Seal the jar. Let it stand for 1 month, then strain out the fruit and bottle the resulting vineg (Upload by user)
Garlic paste (pasta de ajo)
Garlic Paste (Pasta de Ajo)6 tablespoons butter2 tablespoons olive oil6 cloves garlic, finely mashedMelt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling. (Upload by user)
Garlic Paste (Pasta de Ajo)6 tablespoons butter2 tablespoons olive oil6 cloves garlic, finely mashedMelt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling. (Upload by user)
Green chile pesto
Green Chile Pesto6 large long green chiles or 4 medium poblanos3/4 cup pine nuts2 cups lightly packed clean, dry basil leaves and tender stems pepper1 cup extra virgin olive oil6 garlic cloves, peeled and chopped3/4 cup grated Parmesan cheese (Upload by user)
Green Chile Pesto6 large long green chiles or 4 medium poblanos3/4 cup pine nuts2 cups lightly packed clean, dry basil leaves and tender stems pepper1 cup extra virgin olive oil6 garlic cloves, peeled and chopped3/4 cup grated Parmesan cheese (Upload by user)
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Black bean drizzle
Black Bean Drizzle1 cup drained warm cooked black beans3/4 cup bean broth or water, warmed2 teaspoons Chipotles en Adobe Pur?e3/4 teaspoon saltPur?e all ingredients in a blender until very smooth. Taste and adjust the seasoning. Force pur?e through a fine meshed sieve (Upload by user)
Black Bean Drizzle1 cup drained warm cooked black beans3/4 cup bean broth or water, warmed2 teaspoons Chipotles en Adobe Pur?e3/4 teaspoon saltPur?e all ingredients in a blender until very smooth. Taste and adjust the seasoning. Force pur?e through a fine meshed sieve (Upload by user)
Green mayonnaise
Green Mayonnaise1 cup mayonnaise1/4 cup minced roasted Anaheim or New Mexico chile3 garlic cloves, roasted and mashedFresh Mexican lime juice, to tasteCombine all ingredients in a bowl and mix well. Refrigerate the mayonnaise for at least 1 hour.Use as a sandwic (Upload by user)
Green Mayonnaise1 cup mayonnaise1/4 cup minced roasted Anaheim or New Mexico chile3 garlic cloves, roasted and mashedFresh Mexican lime juice, to tasteCombine all ingredients in a bowl and mix well. Refrigerate the mayonnaise for at least 1 hour.Use as a sandwic (Upload by user)
Habanero catsup
Habanero Catsup1 (15 ounce) can peaches with syrup1 1/2 cups canned crushed tomatoes1/2 medium white onion, chopped2 garlic cloves1 fresh, pickled, or reconstituted dried Habanero, seeded and chopped2 tablespoons butter1/4 cup cider vinegarb (Upload by user)
Habanero Catsup1 (15 ounce) can peaches with syrup1 1/2 cups canned crushed tomatoes1/2 medium white onion, chopped2 garlic cloves1 fresh, pickled, or reconstituted dried Habanero, seeded and chopped2 tablespoons butter1/4 cup cider vinegarb (Upload by user)
Hot hot vinegar
Hot Hot Vinegar9 chiles de ?rbol7 cascabel chiles1/2 bunch fresh cilantro leaves2 fresh scallions3 garlic cloves, halved3 3/4 cups cider vinegarIn a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released. Place (Upload by user)
Hot Hot Vinegar9 chiles de ?rbol7 cascabel chiles1/2 bunch fresh cilantro leaves2 fresh scallions3 garlic cloves, halved3 3/4 cups cider vinegarIn a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released. Place (Upload by user)
Jalapeno mustard
Jalapeno Mustard1/3 cup Colman`s dry mustard1/3 cup cider vinegar 2 teaspoons yellow mustard seeds2 eggs1/2 cup beer or water2 tablespoons minced pickled jalape?os, plus 2 tablespoons jalape?o pickling liquid1 1/2 tablespoons molassesbr (Upload by user)
Jalapeno Mustard1/3 cup Colman`s dry mustard1/3 cup cider vinegar 2 teaspoons yellow mustard seeds2 eggs1/2 cup beer or water2 tablespoons minced pickled jalape?os, plus 2 tablespoons jalape?o pickling liquid1 1/2 tablespoons molassesbr (Upload by user)
Mexican rub
Mexican RubRub this on chicken, ribs or fish before grilling.1/4 cup chile powder1 tablespoon onion powder1 tablespoon ground cumin2 teaspoons salt1 1/2 teaspoons Mexican oregano1 teaspoon garlic powder1 teaspoon ground red pepperCombine all ingredie (Upload by user)
Mexican RubRub this on chicken, ribs or fish before grilling.1/4 cup chile powder1 tablespoon onion powder1 tablespoon ground cumin2 teaspoons salt1 1/2 teaspoons Mexican oregano1 teaspoon garlic powder1 teaspoon ground red pepperCombine all ingredie (Upload by user)
Pickled chiles
Pickled Chiles3 tablespoons vegetable oil5 cloves garlic, peeled40 to 50 Serranos or 12 large jalape?os1/2 medium onion, sliced 1/8 inch thick1/2 cup fruit vinegar or cider vinegar2 bay leaves1 scant teaspoon mixed thyme, marjoram and Mexican oregano4 pepperco (Upload by user)
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Pickled Chiles3 tablespoons vegetable oil5 cloves garlic, peeled40 to 50 Serranos or 12 large jalape?os1/2 medium onion, sliced 1/8 inch thick1/2 cup fruit vinegar or cider vinegar2 bay leaves1 scant teaspoon mixed thyme, marjoram and Mexican oregano4 pepperco (Upload by user)
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Red chile wash
Red Chile WashYou can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise, and coat foods before grilling.1 cup dried New Mexico Red Chile Pur?e2 tablespoons honey1 tablespoon Dijon mustard1/2 teaspoon dried Mexican oregano, crumb (Upload by user)
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Red Chile WashYou can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise, and coat foods before grilling.1 cup dried New Mexico Red Chile Pur?e2 tablespoons honey1 tablespoon Dijon mustard1/2 teaspoon dried Mexican oregano, crumb (Upload by user)
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Rib rub
Rib RubThis makes enough for about 5 pounds of meat.1 tablespoon ground roasted cumin seeds1 tablespoon chili powder blend1 tablespoon granulated sugar1 tablespoon kosher salt1 tablespoon freshly ground black pepper1 tablespoon dried Mexican oregano, crumbledb (Upload by user)
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Rib RubThis makes enough for about 5 pounds of meat.1 tablespoon ground roasted cumin seeds1 tablespoon chili powder blend1 tablespoon granulated sugar1 tablespoon kosher salt1 tablespoon freshly ground black pepper1 tablespoon dried Mexican oregano, crumbledb (Upload by user)
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Salsa vinegar
Salsa Vinegar4 large red jalape?o peppers, quartered lengthwise3 scallions with green tops, well washed12 large sprigs fresh cilantro2 garlic cloves, peeled and halved3 cups good white wine vinegarTrim tops of scallions to fit the bottle. Stuff the jalape?os, scall (Upload by user)
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Salsa Vinegar4 large red jalape?o peppers, quartered lengthwise3 scallions with green tops, well washed12 large sprigs fresh cilantro2 garlic cloves, peeled and halved3 cups good white wine vinegarTrim tops of scallions to fit the bottle. Stuff the jalape?os, scall (Upload by user)
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Southwest seasoning
Southwest SeasoningThis is a wonderful southwestern flavor for salads and meats.1/3 cup chile powder2 tablespoons dried cilantro leaves2 tablespoons cumin2 tablespoons Mexican oregano leaves2 tablespoons dried sweet basil leaves1 tablespoon garlic powder1 t (Upload by user)
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Southwest SeasoningThis is a wonderful southwestern flavor for salads and meats.1/3 cup chile powder2 tablespoons dried cilantro leaves2 tablespoons cumin2 tablespoons Mexican oregano leaves2 tablespoons dried sweet basil leaves1 tablespoon garlic powder1 t (Upload by user)
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Caribe honey
Caribe HoneyServe this over biscuits or sopaipillas. It is also a wonderful glaze for meats.1/4 cup crushed Caribe chilesWater2 cups desert honeySimmer chiles in a small amount of water until the pulp becomes soft and slides off the peel, about 30 minutes.Str (Upload by user)
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Caribe HoneyServe this over biscuits or sopaipillas. It is also a wonderful glaze for meats.1/4 cup crushed Caribe chilesWater2 cups desert honeySimmer chiles in a small amount of water until the pulp becomes soft and slides off the peel, about 30 minutes.Str (Upload by user)
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Taco seasoning mix
Taco Seasoning Mix2 teaspoons instant minced onion1 teaspoon salt1 teaspoon chili powder1/2 teaspoon cornstarc/2 teaspoon instant minced garlic1/2 teaspoon crushed, dried red pepper1/4 teaspoon Mexican oregano1 teaspoon ground cuminCombine all ingredi (Upload by user)
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Taco Seasoning Mix2 teaspoons instant minced onion1 teaspoon salt1 teaspoon chili powder1/2 teaspoon cornstarc/2 teaspoon instant minced garlic1/2 teaspoon crushed, dried red pepper1/4 teaspoon Mexican oregano1 teaspoon ground cuminCombine all ingredi (Upload by user)
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