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Chile-Orange Oil

1/4 cup dried crushed red New Mexican
    chiles, seeds included
2 cups peanut oil
1 teaspoon sesame oil
Zest of 3 oranges, finely minced
2 cloves garlic, finely mincedHeat peanut oil to 325 degrees F. Remove from the heat and stir in the remaining ingredients. Let the oil cool.To use, marinate fish overnight in the oil. Grill fish over charcoal, basting frequently with mayonnaise.

Chile vinegar
Chile VinegarUse for meat, salads and vegetables.1 quart small red ripe chiles, finely chopped1 quart 5% acidity vinegar1 tablespoon saltPut chiles into a sterilized glass jar, then add salt and vinegar. Seal the jar. Let stand for 7 days in indirect sunlight, turni (Upload by user)

Chili powder
Chili Powder4 dried Anaheim chiles1 pequ?n chile, dried (optional)2 teaspoons cumin seed, dried1 teaspoon Mexican oregano1/2 teaspoon garlic powder1 teaspoon onion saltStem and seed chiles carefully. Do not rub your eyes and do not use the pequ?n chile unless y (Upload by user)

Chili seasoning mix
Chili Seasoning Mix2 tablespoons chile powder1 tablespoon seasoned salt2 teaspoons cumin1 teaspoon Mexican oregano1 teaspoon salt1 teaspoon onion powder1/2 teaspoon garlic powderMix all ingredients; store in an airtight jar in a cool place. Makes 1/4 cup./ (Upload by user)

Chipotles en adobo (chipotle peppers in adobo sauce)
Chipotles en Adobo (Chipotle Peppers in Adobo Sauce)This is the way to make your own "canned" chipotles en adobo.1 packed cup (2 ounces) stemmed chipotle chiles2 tablespoons finely chopped onion4 tablespoons catsup1 teaspoon minced garlic1/4 cup cider vin (Upload by user)

A 3-DAY MARMALADE
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Almond Butter
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Apple Catsup
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Apple Marmalade
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Apple Red Chile Chutney
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Apple-Grape Or Pineapple Concentrate Sweetener
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Apricot Chutney with Raisins & Currants
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Apricot Ginger Conserve
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APRICOT JAM
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Apricot Lite Jam
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Apricot-Raspberry Jam
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Avovado Relish From The Mesa Grill
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