Chili peppers are indigenous to the New World. Native cuisine used them to add heat and flavor to food. European explorers (who called pretty much every new spice "pepper") spread chiles to Europe and Asia, where they were soon integrated into many ethnic cuisines.
There are as many kinds of chili pepper as places they're grown, from the mildest paprika pepper to the fiery hot habenero. Heat levels are ranked on the Scoville scale. The crushed red chili flakes used as pizza topping rank between 20,000 and 40,000; richly flavorful ancho goes as low as 1000 Scoville units, and habenero burns out at 200,000. -The Spice House
Thumb through your Rick Bayless recipes and find one that heats you up.
Make and post your hot dish on or by Sunday, August 12th link up with Mr. Linky, below, and tell us all about how hot you got!
Leave a comment after, so we can all come and visit your fiery fare!
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And did you check out all the delicious Green dishes from last week?
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I'm ready to FEEL THE HEAT!
I love chiles! What a great topic!
Chile-Honey Glazed Country-Style Pork Ribs at my place!! =)
Heather those ribs sound GOOOOOD! Can't wait to read it! I went DIY this week and canned my own Chipotles in Adobo... they taste a heck of a lot better than store bought!
Thanks, they are definitely awesome! And I love chipotles - homemade are fairly simple and they are incredibly delicious. Be over to check them out soon...
Simple, spicy drumsticks from my kitchen!
I used some fresh local fish and serrano chiles to make Rick's Ceviche Salad with Avocado, Cilantro and Green Chile. Yum! ;-)
Thai Beef with Eggplant at our place... The little firecrackers will be out soon too!
I made Tangy Peanut-Avocado Salsa which made a great accompaniment for salmon fillet and a crisp salad.
I combined two of Rick's recipes to create some tasty breakfast tacos.
Chipotle pork tacos at my place!
A nice hot soup to take the chill off from our 106° summer!
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