Creole sauce is a staple in New Orleans and Cajun cuisine for its versatility, mild spiciness, and use of the Cajun "holy trinity" of peppers, onions, and celery. While Creole sauce can be eaten with...
Category: Recipes
Mulato peppers start as poblano chili peppers, allowed to grow longer and overripen on the pepper plant before being harvested and dried. They are sweeter, fruitier, and hotter than ancho...
Also called bravas sauce, salsa brava is a popular spicy Spanish tomato sauce with chili peppers and hot paprika. It’s traditionally served with patatas bravas, a Spanish tapas dish of cubes of...
Peperonata is a classic Italian dish from the Calabria region in Southern Italy. This rustic stew combines bell peppers, garlic, onion, and tomatoes to form a simple and delicious dish often served...
Poblano sauce is a thick, creamy Mexican condiment. It blends earthy, verdant roasted Poblanos with sour cream, tangy lime juice, and spices for a delectable sauce that goes with many Mexican...
Taco al carbon is a favorite among Tex-Mex aficionados. Meaning "tacos with meat cooked on coal," the term taco al carbon refers to a category of tacos rather than a specific recipe. This means...