Someone once said, “There are as many recipes for salsas as households in Mexico.” I submit the same goes for moles. They can be sweet, spicy, salty, and more.
Looking at Caribbean Curries
Although curries in some form appear in the cuisines of most of the Caribbean, they are particularly prevalent in the countries where the East Indian population is the greatest: Jamaica, Martinique, and Trinidad and Tobago (T&T).
What is the African Birdseye Pepper?
The African birdseye chile is both wild and domesticated and is also known in English as African devil chile.
All-Purpose Poultry Rub
For you, we present this bit of fowlness: a rub usable for any poultry–chicken, duck, pheasant, or turkey.
The Earliest Mole Sauce
Why wouldn’t the cooks of the prehistoric, ash-covered village of Cerén in El Salvador have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce …
Hot Sauce Deals at iBurn
If you’ve ever been to a hot sauce show (and if you haven’t, we recommend our own, because we can), you probably know iBurn and James “The Hot Sauce Boss” Beck.
What to Grow with Chile Peppers
What grows well with chile peppers in a garden? Jose’s stories of Milpas conjured forth that question into my mind last week.
