Nutritional Analysis per serving (1 servings)Powered by
For this easy Chinese chile garlic sauce recipe, adapted from Asian Dumplings, fresh red chiles combine with garlic and vinegar with a touch of sugar.
Adapted from Andrea Nguyen
1Add the chiles, salt, sugar, and vinegar to a food processor and process to a medium-coarse puree.
2Taste and add more sugar or salt as needed—it should be spicy, with sugar, salt, and vinegar in more or less equal balance. Scrape into a serving bowl, or store in an airtight container, refrigerated, up to 5 days.
Roasted poblano peppers are stuffed with gooey Monterey Jack cheese, then coated in a light, crispy batter (gluten-free!) and fried. Served with a rich, spicy roasted tomato sauce, these chile rellenos are super delicious, and sure to impress. Read more.
Rosemary and Garlic Roasted Potatoes
Perfect roasted potatoes are super easy, and pair beautifully with almost everything. Preheating the oiled pan and thoroughly drying the potatoes help them form a golden crust, while the insides turn creamy. Garlic and rosemary are classic flavors, but you can vary the seasoning based on your meal. Read more.
How to Toast Dried Chiles
Intensify that warm chile flavor.
Hate Peeling Garlic? Microwave it!
Dread the tediousness of peeling garlic? In this CHOW Tip, Jenny Stewart shares a secret to getting the task done with minimal effort: Microwave your garlic for about 20 seconds before peeling it. This won't completely remove the husk, but it'll make the garlic cloves slide out with surprising ease.