as it can tone down the iconic chili pepper flavor. Another common ingredient in carne adovada is vinegar, which gives the dish a tangy brightness. In New Mexico, carne adovada is frequently ...
Scientists are creating new varieties of chilis that ... "It sounds terrible, but once these peppers are gone, you cannot recreate their original taste," said Jorge Berny, 44, an agronomist who is ...
For three generations, Ken Koh’s family has bought a specific variety of chili peppers from the same Southeast Asian supplier to make its bestselling sauces. A team of four chops, blends and ...