In our refrigerators and pantries, we let languish mustards and vinegars, salsa and pickles. Carrots grow beards; celery gets limp. But, in my view, the greatest disservice that we do to a foodstuff is how we treat the chile pepper. Not a fresh one that we might buy, not usually. By and large, it is quickly dispatched (though  rarely properly), intended for a specific purpose, for a given day and dinner. No, we buy the chile pepper in the forms of hot sauce or chile powder — diverse and useful, yes, but frankly not its best showings — that, in short order, we then we let languish alongside the now-forlorn pickles and mustards. But what worlds of flavor and titillation fresh chile peppers can bring us, nearly always and for everything.

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BING NEWS:
  • Getting spicy in Pueblo: City holds annual chile recipe contest!
    Last week, the Greater Pueblo Chamber of Commerce and Visit Pueblo hosted its annual “Spice Up Spring,” a recipe competition devoted to all things Pueblo chile!
    04/22/2024 - 2:28 am | View Link
  • Cut Costs and Master Your Family Meal Planning on a Budget
    Cut costs and master your family meal planning on a budget The post Master Your Family Meal Planning on a Budget appeared first on Real Balanced.
    04/16/2024 - 6:28 am | View Link
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