In the states of Sonora and Sinaloa, fresh green and red Chiltepins are preserved in vinegar and salt. They are used as a condiment or are popped into the mouth when eating any food--except, perhaps, oatmeal. Since fresh Chiltepins are not available in the U.S., adventurous cooks and gardeners must grow their own. The tiny chiles are preserved in three layers in a 1 pint, sterilized jar.
There is a minor debate about whether or not this Argentinian sauce should contain chile peppers. As usual, there is no real answer because cooks tend to add them or not, according to taste. This sauce is served with broiled, roasted, or grilled meat and poultry.
This chipotle sauce is a version of coauthor Chuck's best-selling brown hot sauce, Smokey Chipotle® Hot Sauce, manufactured by Sauces & Salsas, Ltd. under the Montezuma® brand. A tasty way to reconstitute dried chipotle chiles is to place them in a bowl and cover them with cider vinegar. After several days, the chiles will be reconstituted and will be plump.
If you want to have a blast on May 5th, literally and figuratively, serve this unique salad. It has texture, color, and flavor. The dressing is deceptive--it starts out mild, and then goes wild on the tongue. Serve lots of margaritas with this salad!
When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.