Hello and welcome to the year of the dog. It’s chinese new year today but this isn’t going to be a themed post.
My chinese recipe didn’t work out as well as I’d hoped and I haven’t had time to refine it yet so, while it may make an appearance later in the year, today is going to be something mexican.
A mildly spicy, molé-inspired hot chocolate to warm you through the winter.
Greetings everyone, it’s time for another thursday post. But not another sauce review.
Unlike the last two thursdays, this post isn’t about a product but it is inspired by one: The Dorset Chilli Shop’s chipotle extract. Because that one little bottle changed the way I talk.
It came labelled with the ancient aztec name of it’s chilli, “Chilpōctli”, which turned out not to be pronounced the way I thought.
So today we’re looking at pronunciation. At how to say the names of your favourite chillies and why they’re pronounced the way they are.
Hello again everyone, I’m bringing my recipe forward a couple weeks this time to celebrate national curry week. Or is it national chocolate week?
God knows why we’re having both at once this year but I’ve had vague plans for chocolate curry for a long while so it’s about time that they saw metaphorical print.
It’s time I made a chocolate madras.
Hey there heat eaters, it’s nearing the end of another month so it’s time for another spicy recipe.
Recently, these have been part-chinese fusions but I’m taking a break from that today because someone, somewhere said “cornbread”.
Yes, sometimes that’s all it takes to inspire me. A single compound word.
Happy tuesday oncemore, this week we have a bit of a bargain bin find.
Unfortunately, this salsa was a one-off item in a discount store, not a product that is readily available in the UK, but I didn’t buy it to review it. I bought it to review the underlying concept.
Chipotle and Coffee Salsa.
Another happy tuesday spice lovers, get ready for a long one.
I’ve reached the end of my Chilli Pepper Company review box and, for the last tuesday of the month, wanted to bring you another recipe. I wasn’t entirely sure what I was going to cook though. I had a few ideas but nothing really stood out. Until I went to york.
At their recent food festival, I found a stall called La Picanteria, a purveyor of mexican dried chillies and related ingredients. Seeing my chilli themed t-shirt, the owner asked me “Do I have anything you don’t know?”
He had anchos, pasillas, habaneros, red chipotle, cascabels and several others besides, but only one that really stood out as something new. The chilhuacle negro, or black ancient chilli as its nahualt (that’s aztec) name translates.