Which Chilechili Do I Use Sallye Recipes

Steps:

• Seed and devein chiles and cut in half Remove and discard stems from cilantro and parsley and loosely separate leaves Peel garlic cloves and cut in half
• Place chiles, cilantro, parsley and garlic in food processor with cutting blade Do not overcrowd, make multiple loads if necessary (depending on size of your processor bowl) Process until a rough chunky paste. If you need to make more than one load, pour into bowl and set aside Continue processing until all items are in rough chunky state
• Place all paste back into food processor, add salt, pepper, cumin and half of olive oil Process until well blended, but still a bit chunky
• Pour into airtight glass jar (this will make about a quart of sauce) with enough room left for the remainder of oil Pour the remainder of oil onto the top of paste (do not stir) Seal jar and store in fridge Will last up to 3 months if kept refrigerated
• Use as desired with meat, fish and poultry dishes. Can also be used to perk up salad dressings. If you are brave/crazy like my son, you can use it as a dip in lieu of salsa.

Steps:

• FRESH CHILES Anaheim - Also known as chile verde or simply green chiles, generally mild to medium hot with a slightly sharp, astringent taste. Best all-purpose chile Ancho - Also known as Poblano or pasilla. Generally a touch hotter and richer in flavor than the Anaheim Arbol - A long, pointed red chile 2 to 3 inches long; the stems are long and fine. A distinctive flavor with searing heat. Related to the cayenne, arbol is primarily used ground in sauces and you may see it referred to in soup and stew recipes. Chipotle - These are smoke-dried jalapenos Hatch - Also called New Mexican chiles, an anaheim chile grown ONLY in the Hatch area of New Mexico. These are only available certain times of the year and are much hotter than the regular anaheim. Jalapeno - Green or red, hot to ultra hot with a distinctive flavor; use judiciously when flavoring and spicing dishes with this pepper Pasilla and Poblano - see Ancho Pequin - A tiny, round red chile. Adds incendiary punch when sparingly added to a recipe Serrano - Green or red, these are very hot; also known as scotch bonnets Yellow - also known as Banana peppers or Hungarian wax, sweet to medium hot.
• CHILI POWDERS Red (Cayenne) Pepper - Very hot, made from the dried cayenne chile Chili Powder - A commercial blend of dried chiles and spices such as cumin, oregano, coriander, cloves, salt, and pepper. Mild to medium hot Paprika - Dried paprika pepper, available in sweet, mild and hot strengths. Hungarian paprika is the most popular. Smoked paprika powder adds a little oomph to your recipe. Pure Chili Powder - Available in mild, medium hot and hot varieties (generally in the ethnic section of your supermarket in cellophane bags).
• OTHER COMMON SEASONINGS Cilantro - A fresh herb resembling parsley, has a spicy astringent flavor. Coriander - Ground coriander has a sweet spiciness (may be used in recipes which require cooking such as soup or casseroles in lieu of fresh cilantro) Cumin - This is a necessary spice for Mexican cooking. Can be used as small whole seeds, but most popular as a ground powder. Distinct pungent, musty flavor Oregano - This very popular aromatic dried herb can be used in ground or leaf version. Mexican oregano is thought by most to be the best oregano.

Steps:

• In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
• Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
• Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.