334944 chile rubbed corn pepper relish Recipes

olive oil, ears corn, red bell pepper, chopped red onion, chopped fresh cilantro, fresh lime juice, brown sugar, salt, salt, onion powder, ground cumin, brown sugar, dried oregano, spanish smoked paprika, garlic powder, ground red pepper, black pepper, beef tenderloin steaks (about 1 inch thick )

flank steak, dry red wine, chopped vidalia or other sweet onion, low-sodium soy sauce, garlic cloves, minced, salt, black pepper, italian bread, garlic cloves, halved, corn-tomato relish, basil sprigs (optional)

olive oil, beef tenderloin (thick end), trimmed, garlic cloves, minced, minced fresh thyme, minced fresh rosemary, dijon mustard, red and yellow pepper relish

beaten egg, soft bread crumbs, mayonnaise or salad dressing, sliced green onion, snipped fresh dill or 1 tsp dried dill, seafood seasoning, black pepper, pasteurized crabmeat or two 6-1/2-oz cans crabmeat, drained, flaked, and cartilage removed, fine dry bread crumbs, cooking oil, recipe red pepper relish (see recipe below ) (optional)

brown sugar, canola oil, chipotle chile powder, ground cumin, kosher salt, flat-iron steak, trimmed, lime wedges, corn tortillas, warmed, cilantro leaves (optional)

habenero peppers, coarsely chopped, jalapeno peppers, coarsely chopped, ghost peppers, coarsely chopped, roasted red peppers, coarsely chopped, garlic, diced red onion, granulated sugar, pineapple juice, apple cider vinegar, grape jelly, sriracha (an asian chili sauce), peanut oil, corn tortillas, ancho chile powder, light brown sugar, kosher salt, ground black pepper, grated monterey jack, grated sharp cheddar, diced pickled jalapenos, diced tomatoes, chopped fresh cilantro, sour cream, lime

corn tortilla chips, shredded monterey jack (about 3 cups), canned roasted green chilies , or 2 roasted and peeled green chiles, diced, recipe chile-rubbed sirloin, diced , recipe follows, shredded 4 or 6 italian blend cheese (about 1 cup), avocado crema , recipe follows, sliced lettuce and chopped onion, for garnish, salt, ground red chile, ground cumin, granulated garlic, ground cinnamon, ground black pepper, sirloin steak, olive oil, soy sauce (recommended : kikkoman), ripe avocado, peeled and pit removed, buttermilk, lime juice (from about 1 1/2 limes), sour cream, salt

ears fresh corn , unshucked, unsalted butter, room temperature, limes , zest finely grated, fresh chervil, chopped, salt and freshly ground black pepper, queso fresco, finely grated, ancho chile rub , recipe follows, or cayenne pepper, ancho chiles, seeded and hand-torn into pieces, chili powder, ground coriander, ground cumin, sweet paprika, dried oregano, garlic powder, ground cinnamon

curry powder, olive oil, mayonnaise, yellow bell pepper, cut into small dice, anaheim chile or 1 small green bell pepper, cut into small dice, whole small red chile, minced, onion, finely diced, garlic clove, minced, fresh lime juice, chopped capers, grated lime zest, salt and freshly ground pepper

chili powder, salt, ground cumin, paprika, ground red pepper, black pepper, skinless, boneless chicken breast halves, canola oil, frozen whole-kernel corn, thawed, diced red bell pepper, prechopped onion, minced fresh parsley, fresh lime juice, black pepper

red snapper fillets, 5 to 6 oz each, salt and pepper, potato, peeled and finely grated, prepared horseradish, drained, pure olive oil, roasted pepper relish - recipe follows, red bell peppers , roasted, peeled, seeded and diced, yellow bell peppers , roasted, peeled, seeded and diced, chopped black olives, crushed red pepper flakes, minced garlic, fresh thyme leaves, chopped parsley, sherry vinegar, honey, pure olive oil, salt and pepper

a 7- to-8 lb leg of l mb, trimmed of excess f t, boned, nd butterflied by butcher (4 to 4 3/4 lb boneless), onions, chopped, garlic cloves, chopped, red wine vinegar, honey, worcestershire sauce, hot red pepper relish, red bell peppers, chopped fine (about 4 cups), onions, chopped (about 2 cups), cider vinegar, sugar, mustard seeds, salt, crushed dried hot red pepper flakes

hearts romaine, chopped, sack, 5 oz, mixed baby greens, red radishes, sliced, fresh snap peas, chopped, scallions , sliced on an angle, red wine vinegar , eyeball it, sugar, red pepper relish , found on condiment aisle, extra virgin olive oil , eyeball it, salt and freshly ground black pepper

ancho chile powder (may substitute with other chile powders), coarse ground black pepper, sugar, ostrich tenderloin, trimmed, left whole, salt , to taste, canola oil, to cook, minced bacon, soaked black beans, drained (save bean water), onion, small dice, carrot, small dice, rib celery, small dice, minced garlic, washed, minced fermented black beans, salt and black pepper, to taste, bean water, to cover, shucked corn (or frozen ), chinese black vinegar or balsamic, fresh orange juice, peeled ginger, oranges , zested

corn or 1 tbsp olive oil, onion, diced, fresh corn kernels, red bell pepper, diced, diced poblano chiles or 1/3 cup green bell pepper, chopped cilantro or 2 tbsp parsley, fresh lime juice or 1 1/2 tbsp white wine vinegar, salt

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

chili powder, garlic powder, kosher salt, crushed red pepper, black pepper, ground cinnamon, flank steak, trimmed, corn tortillas, lime wedges