What 4 chilies plus 1 non-chile are always stocked in my kitchen?
My Four Must Haves:
1. Dried Small Red (Thai) Chilies– Great for adding heat to a dish + for making chili oil. Bought mine at an Asian grocery store in Norway. Very spicy so use with caution if you don’t like heat.
2. Dried Ancho Chilies aka “California” Chilies – One of the best for enchilada sauces or adding to tomato based soups, stews and sauces. Not spicy at all-so have no fear trying these out if you don’t like heat. Also great with bean dishes! Bought mine at a grocery store in Brooklyn, NYC last year.
3. Dried Chipotle Chilies – These are the motherload (!!) and ALWAYS in my kitchen. Smoked then dried jalapeno peppers –these chilies give a smoky flavor. Also spicy so de-seed (shown in the video) to reduce heat if you don’t like heat. Bought these in Norway at Helgø Matsenter in Stavanger.
4. New Mexico Hatch Chilies – The best for enchilada sauces or adding to tomato based soups, stews and sauces. Not spicy at all-so have no fear trying these out if you don’t like heat. Also great with bean dishes or various types of Mexican food! Bought mine at a grocery store in Arizona a few years ago (I bought 4 bags back and have been rationing them out but I’ll buy more soon).
Plus 1. (Spanish) Smoked Paprika Powder – I love this stuff. I went through a phase last year when I ate one of those cans in a month because I sprinkled it on everything. Smokey. Paprika. Goodness. Enough said.
If these chilies are not available in your area, check out The Cool Chile Company in the UK http://www.coolchile.co.uk/ or Penzeys Spices from the US http://www.penzeys.com/. This post is for non-commercial, personal use only. Copyright ©2012 by Whitney @ Thanks For The Food.
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