Beginning with Chiles

( 1 )

Overview

Chile peppers are the essential ingredient in Mexican and southwestern cooking, but with endless varieties, names, types, and heat scales, chiles can be a challenge. To meet that challenge, Mary Lou and Jim Creechan have prepared a practical guide that tells how to roast, peel, and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings. This handy guide focuses on the most common chiles available in supermarkets, grouping them for easy use, recognition, and substitution. You'll read about ...

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Overview

Chile peppers are the essential ingredient in Mexican and southwestern cooking, but with endless varieties, names, types, and heat scales, chiles can be a challenge. To meet that challenge, Mary Lou and Jim Creechan have prepared a practical guide that tells how to roast, peel, and prepare chile peppers for authentic Mexican salsas, stuffers, and seasonings. This handy guide focuses on the most common chiles available in supermarkets, grouping them for easy use, recognition, and substitution. You'll read about the small, hot snappies generally used in salsas, the larger, milder stuffers, the smoothies, and the seasoners. The authors provide practical preparation tips, handy hints, classic recipes, and information on their personal favorites. Beginning with Chiles is the ultimate capsicum read for novice and connoisseur alike. Notes, comments, and anecdotes reflect the historical, cultural, and mythical significance of chiles, while recommended readings, chile charts, chile fiestas, and web sites are provided for the more adventurous readers. Versatile, practical, and informative, it's a total chile experience for all chile aficionados, seasoned or otherwise.
RECIPES Jalapeños: Salsa Mexicana / Salsa Verde / Hell's a Poppin' Jalapeño Salsa / Jalapeño Cream Sauce / Mango Jalapeño Salsa / Guacamole / Jalapeño Cream Cheese / Shrimp Supreme / Topopo Serranos: Pico de Gallo / Salsa Verde with Tomatillos / Chilaquiles Verdes / Island Salsa / Serrano Pesto / Ceviche / Shredded Fish / Black Bean Relish Habaneros: World's Hottest Table Salsa / Simply Habanero / Habanero Table Salsa / Salsa Habanero y Col / Habanero and Mango Salsa / Habanero Mayonnaise Stuffer Recipes: Rellenos Batters / Rellenos Classico! / Chiles Rellenos Casserole / Chiles Rellenos with Shrimp and Chipotle Mayo / Chiles Stuffed with Tuna / Chiles Rellenos con Maiz / Chiles Rellenos de Picadillo / Chiles en Nogada Rajas / Chile con Queso / Chile Verde / New Mexico Green Chile Salsas Smoothie Recipes: Basic Red Chile Sauce / Cheese Enchilada / Chicken Enchilada / Red Chilaquiles / Basic Ancho Sauce / Ancho Paste / Ancho Sauce with Orange Juice / Smoky Chile Pesto / Creamy Ancho Sauce / Dark Red Chile Sauce / Ancho and Tomatillo Salsa / Mango-Ancho Salsa / Stuffed Chile Anchos / Salsa Pasilla Seasoner Recipes: Hot Salsa de Chile de Arbol / Oaxacan Peanuts / Red Chile Oil / Tomato-Chiltepin Salsa / The Chiltepin Challenge / Chile Cheese / Crispy Chile Potatoes / Rice Rico / De Arbol-Ancho / De Arbol-Tomatillo / Homemade Chorizo Powder / Jaime's Special Seasoning Chipotle Recipes: Homemade Chipotle en Adobo / Chipotle Purée / Tomato-Chipotle Salsa / Pineapple-Chipotle Salsa / Chipotle Mayo / Chipotle Cream Sauce / Chipotle Dressing / Chipotle-Zucchini / Albondigas en Chipotle / Salsa de Chipotle

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Editorial Reviews

From the Publisher

"Canadians pen 'Chile Peppers for Dummies.' Canadians? Yes, Toronto natives Mary Lou and Jim Creechan effectively created such a reference. It's the ultimate capsicum read and decisive chile experience. Its 188 pages are jammed with facts and anecdotes, history, lore, recipes, shopping lists, Web sites, miscellaneous tidbits, plus chile charts and a recommended reading and fiesta list." —Las Cruces (NM) Sun News

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Product Details

  • ISBN-13: 9780968506608
  • Publisher: Tiengui del Norte Publishing
  • Publication date: 2/1/2000
  • Pages: 188
  • Product dimensions: 8.50 (w) x 11.00 (h) x 0.60 (d)

Meet the Author

Mary Lou Creechan has lived and traveled in the Southwest and Mexico. She is co-owner of RRRico's catering in Toronto. Jim Creechan has lived and traveled in the Southwest and Mexico and is a sociologist at the University of Alberta and, in his spare time, a prize-winning cook.

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Table of Contents

History Heat & Handling 3
Fresh Chiles
Roasting, Peeling & Preparing 17
Snappies for Salsa 27
Jalapeno Recipes 33
Serrano Recipes 47
Habanero Recipes 55
Stuffers 63
Stuffer Recipes 73
Dried Chiles
Selection, Preparation & Storage 91
Smoothies 105
Chile Colorado Recipes 106
Ancho Recipes 111
Pasilla Recipe 118
Seasoners 121
Seasoner Recipes 124
The Chipotle 133
Chipotle Recipes 136
Putting Chiles By 146
Complements 151
Chile Charts 161
Books, Web Sites, Hot Tips & Final Thoughts 169
Index 184
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Customer Reviews

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted May 27, 2000

    A delightfull read for chile lovers!

    All you need to know about the care, handling and cooking of chiles is right here in this cheerfully written book by a couple who obviously have great reverence for this southwestern cooking staple. Full of historical notes and preparation tips...this is more than just a recipe book! It is even great bedtime reading -- it makes you go to sleep dreaming of eating chiles in everything!!! Kudos to Jim and Mary Lou!!!!

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