Barbecue Bread

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.

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Cooking with the Ancients

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.

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