Exploring the versatility of the chile, a collection of recipes includes such meal ideas as Kitchen Cinco Salsa, Crunchy Red Chile-Glazed Pecans, and Grilled Sesame Pork Tenderloins with Chipotle-Marmalade Glaze
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Can't tell a habanero from a poblano? What's the difference between red and green chile sauce? Chile powder and powdered chiles? W. Park Kerr has all the answers, along with twenty-six recipes and complete instructions for roasting, freezing, and using hot and sweet peppers in every imaginable way.
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