Search Results for: Vegetables in powder but not further prepared
pepper used in oaxacan cuisines. chile jalapeno and chile serrano are ubiquitous, and the standard chiles for adding spice to a salsa verde. these two can be roasted, blackened, grilled, boiled, fried, or used raw to attain various levels of heat, flavors, and textures in salsas. but a warning: be prepared
for them to be inconsistent in their heat levels — sometimes they are mild, and other times, they're fire. but if it's fire you're after, look for fresh chile de árbol, green habaneros, or chile pequin. you can apply the same cooking techniques to habaneros as you would to serranos and jalapenos, but...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes