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tipstools tips 2008 04 how to handle chiles
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Potatoes and poblano chiles shine in this recipe for papas con rajas. Soaked with crema, the combo is a great side dish or vegetarian-friendly taco stuffing.
5.0
(5)
Vegan
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When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.
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Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.
4.5
(4.5)
Vegan
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Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.
Vegan
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
4.0
(4)
Vegan
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Think of this as a chile-laced peanut butter you’ll want to put on everything, from tacos to fried eggs. It’s delicious and not at all as intimidating as it sounds.
5.0
(5)
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Pair ground turkey with white beans and a robust dried chile purée for a bowl of winter comfort with major body and richness.
4.5
(4.54)
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An easy, chile-spiked tomato salsa for all your taco needs.
5.0
(5)
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Everyone deserves a little spice in their life. So what are you waiting for? Get on it. (And be prepared to stop, drop, and roll.)
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Only slightly more involved than cracking open a jar from the grocery store.
4.0
(4.21)
Vegan
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For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.
1.0
(1)
Easy
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Less sharp than regular pickles, these cucumbers are a punchy addition to any sandwich, salad, or grain bowl.
4.7
(4.67)
Easy
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All the buttery, garlicky pleasure of shrimp scampi with a sizzle of chile heat.
4.0
(4.1)
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3.7
(3.7)
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What's the best way to soothe chile heat? Amiel Stanek, our intrepid Guinea Pig, tests 7 methods, from yogurt to rice to... oil pulling?
Easy
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Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.
5.0
(5)
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Think of the heat in these chiles not as a dare but as another essential building block of flavor—right alongside salt, acid, and fat.
4.7
(4.67)
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Cool as a cucumber, sure, but it’s the citrus, ginger, and chile that will keep you coming back sip after sip.
5.0
(4.83)
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Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.
4.4
(4.43)
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A coconutty Malaysian rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal.
3.0
(3.14)
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute.
5.0
(4.87)
Vegan
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For the most vibrant, striking hue, stick with one type of pepper.
4.4
(4.41)
Vegan
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A great basic pickle brine that complements any pepper you like.
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3.0
(3)