Thanks to the book Truly Mexican, I've recently gotten into making cooked Mexican sauces like Adobos, Moles and Pipians. However, my sweetie is unable to tolerate anything above a mild zing in hot ...
I've traveled to Mexico and the US and seen different chilies available there, but at home in the UK (or even worse, in my fiancée's home of Finland) I find it very hard to find Ancho, Poblano and ...
In this recipe, I enjoy the mix of spices: serrano, cilantro, mint, cinnamon... Next time we'll cook it, we won't have serrano available. What could be a substitute for it? Ideally this substitute ...
I'm following a recipe that calls for 2 chiles serranos and serves 6. The dish is not hot/spicy at all, and I wouldn't want to lose this when scaling. I need to scale by 6, and the dish should serve ...
Other than the obvious chili powder, cumin, onion, garlic and salt, what spices do you add to chili?