Beginning With Chiles by Mary Lou Creechan and Jim Creechan 1 unit

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Author(s): Mary Lou Creechan and Jim Creechan

How to Roast, Peel, and Prepare Chile Peppers for Authentic Mexican Salsas, Stuffers and Seasonings. Mexican recipes.

The world of chiles is a vast one and the culinary possibilities are endless. Whether you**re using fresh, dried, pickled or smoked chiles, they each have their own flavors and degrees of hotness, or picante. The author's passion for chiles is contagious and even if you're already a chile veteran there is plenty to learn about this somewhat intimidating fruit, or is it a vegetable? Or is it a spice? See what we mean? Learn to roast, buy, puree chiles for dishes like Chiles Rellenos Frios Con Guacamole (Cold fire-roasted green chiles stuffed with guacamole) or Jalapeno Cream Sauce for baked potatoes or crudites. Whatever degree of picante you**re looking for, you**ll find it and much more in this fun and easy-to-use cookbook.