Hi everyone! I’m Rachel Danae from the blog Not Rachael Ray. I write about easy and delicious recipes.  I have a daughter and a slightly picky but extremely appreciative husband to feed every day. Oh, and I don’t really have anything against the superstar chef, in case you were wondering. I’m just not her. And …

Besides dry rubs, there’s another method for sticking flavor to the outside of your steaks (and other cuts): wet rubs (aka pastes).  This wet rub gets most of its flavor from the ancho chilies, but the other ingredients work together to add depth, complexity, and a bit of citrus tartness to it.  We used it …

How to reconstitute dried chilies: 1. Pour boiling water over dried chilies in a bowl (enough to cover). Press down with spoon to make them submerge. 2.  Soak your chilies for 15 minutes. 3. Discard water when done (do not use in recipes like you would water from reconstituting dried mushrooms). Some peppers plump up more …

  One easy way to do it is to simply put a few of your favorite chilies into a bottle of oil and wait a couple weeks, but a quicker way to make chili oil is like this: Chili Oil Ingredients 2 cups olive oil (or vegetable oil if you prefer) Several of your favorite …

Here’s how to make Homemade Chile Powder 1) De-stem the chiles (if they have stems).  You can remove the seeds too to reduce the heat, but we left ours in.  We are using dried de arbol peppers here. 2) Dry toast them on a medium heat until fragrant (about 7-8 minutes.) Keep watch over them, if …

Given the wide selection of options in our Dried Bulk Chilies section, we thought it would be a good to list each chili in terms of its heat level and flavor to help you decide between them. The Scoville Scale: The Scoville heat scale (developed in 1912) is the oldest and most commonly referenced method …

This is a recipe for a basic vinegar-based hot sauce (similar to the various spicy sauces found on restaurant tables across America), but with a twist: it’s made with one of the world’s hottest chilies. Ghost peppers are so hot that only a few are needed for this sauce.  To give it a more robust chili …

Pasilla Hot Chocolate with Vanilla Bean Whipped Cream Any variety of bulk dried chilies (consult our chile heat scale for help deciding) can be used to make this hot chocolate (although you’ll likely want to change the amounts to fit the chile heat you’re looking for).  Here we’ve used mild pasilla chilies for a fruity …

Sour up front with a brief fiery finish, this sorbet is refreshing and potent enough to be served as a small, light summer dessert or a palate opening amuse bouche.  While we used dried tepin chilies for this because of their unique ability to be very spicy for a few seconds and then subside (unlike …

(serves 4-5) These kabobs have a nice beefy flavor that fades in and out with the heat of the marinade.  Have your guests drizzle on more aioli if they wish to tone down the spice. Ingredients: 2.3lbs (1 pack) thawed bison kabobs  ½ cup fresh cilantro ½ cup fresh parsley Chilies (we used 1 dried …