Featured Cookbook

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1. Orange Chicken with Red Chiles

2. Homemade "Tobasco" Sauce

3. Chile and Herb Salt Substitute

Book Description

The Chile Pepper Encyclopedia has the answer to just about any question one could ask about chile peppers. Which chiles are the hottest? What country did the first chile plants come from? What popular brand of dandruff shampoo is made with chile peppers? Can chiles really be used to cure headaches? Even the most devoted "chile-heads" will be satisfied.

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The Chile Pepper Encyclopedia : Everything You'll Ever Need To Know About Hot Peppers, With More Than 100 Recipes

Authors: Dave Dewitt

Date: April 1999

ISBN: 0688156118

Publisher: Morrow Cookbooks

Paperback

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Use this recipe to eliminate excess salt from your diet or salt from any recipe in this cookbook. It tastes the best, of course, when you grow and dry your own herbs, but commercially purchased dried herbs will work as well. Try this mixture on baked potatoes, pasta, and vegetables - and especially on corn on the cob.

Makes 1/2 cup
Heat Scale: Mild to medium

• 1/4 cup dried parsley

• 1/4 cup dried basil

• 2 teaspoon dried rosemary

• 1 tablespoon dried tarragon

• 2 tablespoons dried thyme

• 1 tablespoon dried dill weed

• 2 tablespoons paprika

• 1 teaspoon celery seeds

• 1 teaspoon crushed, dried red chiles such as piquins or 2 teaspoons New Mexican red chile powder

1. Place all of the ingredients in a food processor and blend for 10 seconds or so. Put the mixture into a shaker jar and cover tightly until ready to use. You can keep this for several months.

More From This Book:

1. Orange Chicken with Red Chiles

2. Homemade "Tobasco" Sauce

3. Chile and Herb Salt Substitute

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