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How can I tell a hotter chile from a milder one?
Milder chiles have broader shoulders and blunter tips and are generally lighter in color.
What is the hottest part of a chile?
The hottest part of a chile is the placenta, centered inside just under the stem. It is the capsaicin factory, where the hot, spicy ingredient is manufactured.
Which is hotter, the stems or the veins?
It is a tossup. The veins carry the capsaicin from the placenta, the point of production and it is stored in the seeds.
If I get too hot a taste of chile in my mouth, how can I get any relief, quickly?
The best is to immediately eat anything acid, sweet or dairy. Examples are lime juice, vinegar, or wine for the acid. Sweet items are honey, sugar or any food containing them. Dairy is milk, sour cream and cheese.
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Copyright 2008. All Rights Reserved.
TEX MEX Inc. Privacy Policy.
Jane Butel Cooking School
2655 Pan American NE, Ste F Albuquerque NM 87107
Office: 505-243-2622
TOLL FREE: 1-800-473-8226
info@janebutelcooking.com
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Mild New Mexico Red Chile Powder
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Formerly known as California chile, this is the perfect ground red chile for creating a flavor base for a mild chile flavor. This chile is a pure powder with no additives. Choose from 8 ounces or a pound
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Hot New Mexico Red Chile Powder
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This is a medium hot, rich tasting red chile that is perfect for sauces and chilis, or when Blended with the mild chile for a robust flavor.
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Hot New Mexico Green Chile Powder
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The green unripe version of our ground red chile. Can be used in stews and sauces, substituting the green for the red. This chile is pure powder, no additives.
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Hotter Caribe
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The magic chile of Chimayo, New Mexico is captured in this sweet, hot crushed chile that is very versatile for accenting the flavors of almost any dish.
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Hottest Pequin Quebrado Chile
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Very hot crushed chile with a distinct flavor. Great for sparking any spicy dish or as a table condiment.
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Cayenne
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Finely ground and intensely hot! This chile is pure ground with no additives. A must for all "Hot Pots".
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Comino/Cumin
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This is the essential chile herb. Ours is fresher than otherwise available. Do Keep it refrigerated!
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Frozen Green Chile - Hot
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Farm-fresh, hand-roasted, peeled and chopped green chiles are flash frozen into 2 pound bricks. Shipped UPS 2-day Air - additional fee for 2-day Air included in price - standard shipping charges apply (Continental US only).
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Frozen Green Chile - Mild
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Farm-fresh, hand-roasted, peeled and chopped green chiles are flash frozen into 2 pound bricks. Shipped UPS 2-day Air - additional fee for 2-day Air included in price - standard shipping charges apply (Continental US only).
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Ancho 101 Seeds
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A popular Mexican chile, known as the poblano or pasilla when green, has large pods and deep green blackish fruit that ranges for 2 ½ to 4 inches long. Mild to medium hot.
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Barker Seeds
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A local chile developed years ago from native chiles. Known for its very pungent, hot, hot, hot flavor, less uniform in size and yield than other New Mexican chiles. Some say they are hotter than the Habanera chile.
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New Mexico Big Jim
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Produces large pods averaging 8 inches in length with a thicker flesh than the 6-4 (listed below) and somewhat more pungent. Some pods have weighed ¼ pound!!
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New Mexico 6-4 Seeds
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Perhaps the most popular all around chile, ranges mild to medium hot. Developed in New Mexico this chile has thick walls and is a favorite for Chile Rellenos.
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Jalapeno Seeds
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Will yield plants averaging 2 feet tall. The pods will be thick and vary from 3/4 to 1 1/2 inches in diameter and up to 3 inches in length. They are very hot and most often used green and fresh, but can be frozen or pickled.
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Tomatillo Seeds
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These Mexican "green tomatoes" are often confused with American green tomatoes. They are different, yet wonderful and grow on vines. Terrific in sauces, either hot or cold; they can sometimes be difficult to buy. Easy to freeze--just peel and bag. Easy to grow, they often come up every year. Requires 120 days to produce fruit.
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Ancho Chile Pods
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Anchos are dried poblanos and one of the most popular Mexican chiles. They are sometimes called Pasillas; however, Anchos are generally milder and produce a reddish brown sauce.
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Cascabel Chile Pods
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These whole, round, thin-skinned chiles have loose seeds that rattle, hence the name. Appearing like a cherry pepper when fresh, the dried pods make a hot, richly flavored sauce.
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Guajillos Chile Pods
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These long pointed chiles are brownish red and often referred to as cascabels, which are rounder. They are hot, but less hot than the pasilla.
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Mexican Oregano
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This herb is quite different than the Greek or Italian verison. It is closer to the mint family and more compatible to chile flavors.
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Ground Chipotle
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Finely ground and intensely hot! This chile is pure ground with no additives. A must for all "Hot Pots".
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Chili Madness Gift Box
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Steaming bowls of cumin scented, rich, red bubbling brew topped off with Fixin’s ‘n Mixin’s of chopped onions, pickled jalapenos, coarsely grated cheeses and sour cream with lime wedges couldn’t be better for the chili lover in your life or for you! This new edition of Chili Madness contains recipes for many more types of chilis, appetizers to desserts. Even the vegetarians will be pleased with the more than five delicious chili recipes. This is the ultimate chili lovers’ special. There is enough chili and seasonings to make at least 100 bowls of your favorite chilis.
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Grilling Gift Box
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Now you can grill an entire meal anytime, anywhere—perfectly seasoned to your own perfection. In the more than 250 recipes, Jane gives you the information to grill, smoke, braise and bake on your grill. Even quick smoking recipes are included. The pure chiles in this collection will spice any dish to perfection—from appetizers to desserts. Such delicious side dishes as Baked Sweet Potatoes with Bourbon Butter to Spicy Shrimp and Papaya Bites to Grilled Chicken with Lemon Pecan Butter. And desserts include Grilled Pineapple Kabobs with Mai Tai Baste and Italian Grilled Peaches. A must have gift for the grilling afficianado.
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Holidays in New Mexico Gift Box
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Steaming bowls of cumin scented, rich, red bubbling brew topped off with Fixin's 'n Mixin's of chopped onions, pickled jalapenos, coarsely grated cheeses and sour cream with lime wedges couldn't be better for the chili lover in your life or for you! This new edition of Chili Madness contains recipes for many more types of chilis, appetizers to desserts. Even the vegetarians will be pleased with the more than five delicious chili recipes. This is the ultimate chili lovers' special. There is enough chili and seasonings to make at least 100 bowls of your favorite chilis.
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Tailgating Gift Box
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Dining al fresco, whether in crisp cold weather while enjoying outdoor sports, hiking or ice skating on your favorite pond or creek, there is nothing better than yummy, spicy foods such as a Quickie Tamale Pie, Cumin Chicken Chimis or a rich, thick bubbling pot of Pueblo Indian Corn and Pumpkin Stew. Each of these recipes can be made in 20 minutes or less with an average of 5 ingredients—all from Jane Butel's Quick 'n Easy Southwestern Cookbook. There is enough spice here to create tons of confections to suit even the most daring spicy food lover.
Was $45.00
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Chiles 4 Health Gift Box
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Eating Chiles 24 out of 30 days will make you much healthier, extend your life, make you slimmer and add much more fun to your life. With this gift set, “what a way to go”! The beautifully illustrated hardbound cookbook guides you through over 100 quick and easy to make recipes with nutrition breakdowns. You’ll savor such specialties as Aztec Pork Chops, Chile Seared Salmon with Sweet Pear, Pineapple Salsa and Pollo Rellenos with Salsa Fresca. And for dessert—try the 80 calorie fudgy brownies or the Spicy Hot Chocolate Mousse.
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Super, Super Bowl Party Kit
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Everyone gets to have a great time--even the host and hostess, because all the work is done well before the party begins.
With this party kit, you can make--
- enough chili for 40 and select from over 25 different recipes.
- You’ll also get easy and fun appetizer recipes for a range of yummy treats such as Hot Poppers and Fruity Nachos.
- And what could be better than fabulously flavorful pinto beans to accompany the chili? In the book, we’ll be sharing Gordon’s favorite award winning bean recipe.
- We’ll even send you a DVD or VHS showing hints and tips for the best chili and beans.
- You’ll be able to serve steaming bowls of cumin scented, rich, red bubbling brew for your guests to top off with
- their very own Fixin’s ‘n Mixin’s of chopped onions, pickled jalapenos, coarsely grated cheeses and sour cream with lime wedges.
This new edition of Chili Madness contains recipes for many more types of chilis. Vegetarians will be pleased with the more than five delicious vegetarian chili recipes.
The book also features such fun “side kicks” as Jicama Veggie or Crispy Cilantro Coleslaws, Maytag Blue Cheese Potato Salad and Grilled Chile-Lime Corn on the Cob.
You’ve just gotta serve my Blue Corn Parfait Bread to set off the chili for the Super Bowl Party and of course giving you the recipe and many, many more including Caramelized Onion Focaccia.
This is the ultimate Super Bowl Party Special—even if you make the chili, beans and cornbread for yourself—the chili will freeze successfully for many months—up to a year.
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Frozen Green Chile - Hot
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Farm-fresh, hand-roasted, peeled and chopped green chiles are flash frozen into 2 pound bricks. Shipped UPS 2-day Air - additional fee for 2-day Air included in price - standard shipping charges apply (Continental US only).
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Frozen Green Chile - Mild
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Farm-fresh, hand-roasted, peeled and chopped green chiles are flash frozen into 2 pound bricks. Shipped UPS 2-day Air - additional fee for 2-day Air included in price - standard shipping charges apply (Continental US only).
|
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Ancho 101 Seeds
|
A popular Mexican chile, known as the poblano or pasilla when green, has large pods and deep green blackish fruit that ranges for 2 ½ to 4 inches long. Mild to medium hot.
|
|
Barker Seeds
|
A local chile developed years ago from native chiles. Known for its very pungent, hot, hot, hot flavor, less uniform in size and yield than other New Mexican chiles. Some say they are hotter than the Habanera chile.
|
|
New Mexico Big Jim
|
Produces large pods averaging 8 inches in length with a thicker flesh than the 6-4 (listed below) and somewhat more pungent. Some pods have weighed ¼ pound!!
|
|
New Mexico 6-4 Seeds
|
Perhaps the most popular all around chile, ranges mild to medium hot. Developed in New Mexico this chile has thick walls and is a favorite for Chile Rellenos.
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Jalapeno Seeds
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Will yield plants averaging 2 feet tall. The pods will be thick and vary from 3/4 to 1 1/2 inches in diameter and up to 3 inches in length. They are very hot and most often used green and fresh, but can be frozen or pickled.
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|
Tomatillo Seeds
|
These Mexican "green tomatoes" are often confused with American green tomatoes. They are different, yet wonderful and grow on vines. Terrific in sauces, either hot or cold; they can sometimes be difficult to buy. Easy to freeze--just peel and bag. Easy to grow, they often come up every year. Requires 120 days to produce fruit.
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How to Prepare Dried Chile Pods
To prepare whole chile pods, you must first wash the pods, then coarsely break them and place on a cookie sheet. Place in a warm oven at 300° F and heat for 5 to 15 minutes or until the chiles produce an aroma and slightly deepen in color. Stew in water for 30 minutes or until the flesh slips from the skin, then strain or blend to create a pulp to make into a sauce
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Ancho Chile Pods
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Anchos are dried poblanos and one of the most popular Mexican chiles. They are sometimes called Pasillas; however, Anchos are generally milder and produce a reddish brown sauce.
|
|
Cascabel Chile Pods
|
These whole, round, thin-skinned chiles have loose seeds that rattle, hence the name. Appearing like a cherry pepper when fresh, the dried pods make a hot, richly flavored sauce.
|
|
Guajillos Chile Pods
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These long pointed chiles are brownish red and often referred to as cascabels, which are rounder. They are hot, but less hot than the pasilla.
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