The poblano pepper is a commonly found pod, and it is one of the larger chilis available in the market. The ancho chili is the dried version of this and is also readily available in stores. Both are milder peppers and have many uses in sauces, salsas, and many other dishes that call for chilis or that could use a little kick. The poblano is about the size of a bell pepper, but not as bulbous. Its taste is similar to the jalapeno, but I actually...
Pretty much all of the fried chicken places out there are firing salvos into the chicken sandwich wars these days trying to generate the next Popeyes-like buzz for there stores. Golden Chick is a Texas original and still one of the smaller chains, but it enlisted some brand name recognition for its new spicy sammy with the well-known Cholula sauce, rather a smart move. The piece of chicken inside this sandwich is not real thick, but it is not...
There’s no Rotel in this dip, but you are welcome to add it if you choose (one 8 oz can, but add a little more Velveeta or some shredded Cheddar to keep it from getting too liquidy). I suggest trying this first without the canned tomatoes and chiles, though, because once you taste queso with Sriracha, you may never go back. Ingredients 2 Tablespoons Butter 3/4 Cup Diced Sweet Onions 18 oz Velveeta Cheese, Cubed 2 Tablespoons Sriracha or...
I am combining these two together because they are basically the same sauce, just different consistencies and maybe slightly different heat levels. Sriracha Sauce from Huy Fong Foods has become almost as ubiquitous and Tabasco these days, and you are seeing it added to everything in restaurants and in recipes. The sauce originated in Thailand and is allegedly named after the Si Racha, but the Huy Fong version is made right here in the U S of A...
Guacamole need not be a challenging dish. You don’t need Guacamole starter or lemon or lime juice or a ton of vegetables to distract from the star ingredient. This recipe lets the avocado carry the load and will change the way you think about this dish. Ingredients 4 to 5 Medium Avocados 1 Pickled Jalapeno, Minced 1 Teaspoon Garlic Powder 1/2 Teaspoon Salt 1/2 Teaspoon Onion Powder (Optional) 1 Tablespoon Pickled Jalapeno Brine (See Below)...
When it comes to chili peppers, I usually prefer the fresh pod, even when I am putting them on nachos. But then there are those times that the pickled pepper is the perfect pick. (Right Peter Piper?) And for those times, I reach for San Marcos brand jalapenos. (I have not been paid any money to endorse this product . . . but I’m willing to listen to offers.) These are commonly found in most grocery stores—at least here in Texas—and they...
