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Ingredient - Chile peppers

This recipe comes from Dave DeWitt's book, The Southwest Table. The word "flauta" (flaow-tah) means "flute" in Spanish, an allusion to the rolled shape of the tortillas in this dish.

The sweetness of the blueberries in this recipe is enhanced by the heat from the biscuits. You may use other fruit fillings, but fresh blueberries work the best. This recipe was developed by SuperSite Food Editor Emily DeWitt-Cisneros. From the article Blazing Blueberries.

Serve this condiment over any grilled fish or poultry. A combination of Scotch bonnet and Madame Jeanette chiles are used in Bonaire, but any variety of habanero can be used.

Molho Campanha is the Brazilian version of the Mexican pico de gallo salsa. It’s best to prepare it fresh, as it doesn’t keep well.

This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.
Liberally apply this rub to brisket a few hours before putting the meat in the smoker.
Brisket rubs vary from cook to cook with each having their special blend. This is a basic recipe that can be adapted by adding or eliminating ingredients.
This thick and hearty stew from Durango, one of the northern states, is another Mexican dish that closely resembles chili con carne. A very similar recipe, carne guisada, is given by Jim Peyton in his book, El Norte: The Cuisine of Northern Mexico. We use pork in our version, but beef (or even shredded beef) can be used.

Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the "official" pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as "can you eat the seeds?"

Here is the favorite hot sauce of the Canary Islands that is commonly 
served over papas arrugadas, new potatoes that are boiled in their skins
in sea water. It is also sprinkled over grilled or crispy fried fish.
Variation: Replace the parsley with freshly minced cilantro and you have
mojo picón de cilantro.
 

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