Aji Amarillo chiles are especially common in Bolivia and Peru. The chile adds a bright, warm and fruity heat to soups and sauces like Huancaína.
For a great sauce for cold potatoes, make a paste with water and chile (about 5 tsp) and add to 1/2 cup of mayonnaise or homemade aioli.
This Syrian chile is prized for its oily texture, bright tartness and mild heat. A...
Ancho or “wide” chiles are the most popular chiles in Mexico. These chiles are commonly...
Ancho, or "wide" chiles, dried poblanos, are one of the most popular peppers in Mexico....
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