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2. Still on fire: Fuego 505 melds traditional staples with ... - AOL

   www.aol.com/still-fire-fuego-505-melds-045900846...

   He borrows from family recipes and utilizes his culinary experience to cultivate menu offerings for Fuego 505, located at 5750 McMahon Blvd. NW. "I take traditional dishes and transform them into ...

3. The Best All-You-Can-Eat Restaurant in Every State - AOL

   www.aol.com/best-eat-restaurant-every-state...

   Roast some marshmallows around the fire to complete your feast. ... chili, creamy tomato basil, homestyle chicken noodle, and two surprise options. ... (505) 821-9300. Website: ...

4. Ancho Reyes - Wikipedia

   en.wikipedia.org/wiki/Ancho_Reyes

   The company produces two types of chile liqueur: the original, red Ancho Reyes liqueur and the newer, green Ancho Reyes Verde liqueur. The liqueur is produced using late harvest chiles that have sun-dried for 2 to 3 weeks. [3] For the Verde version of the drink, early harvested fire-roasted poblano chiles are used in addition to the sun-dried ...

5. The Easy Skillet Dinner I Make Nearly Once a Week - AOL

   www.aol.com/easy-skillet-dinner-nearly-once...

   How To Make My Cheesy Baked Taco Skillet. To make 4 to 6 servings, you’ll need: 1 pound ground sirloin or 90% lean ground beef. 1 (14.5-ounce) can diced fire-roasted tomatoes, undrained

6. Big Jim pepper - Wikipedia

   en.wikipedia.org/wiki/Big_Jim_pepper

   They are rarely used as in their ripe form, and are used almost exclusively to produce green chile. In common with most New Mexico chile cultivars, Big Jim chiles are somewhat variable in their fruiting, and produce individual peppers of varying heat, with most of the peppers being very mild (500 SHU), and an occasional medium pepper (3,000 SHU).

7. New Mexico chile - Wikipedia

   en.wikipedia.org/wiki/New_Mexico_chile

   The chile roasting season in New Mexico lasts until the first freeze of the year, which usually occurs in late October. Sacks of green chile often contain many red chiles as it gets later in the season. This mixed chile is called autumn roast, or chile pintado in Spanish, and is a local favorite for many people. [79]

8. How do you prefer your chile? Father-son roasters gearing up ...

   www.aol.com/prefer-chile-father-son-roasters...

   Aug. 5—The heat is a reminder that summer lingers, and yet that unmistakable smell of roasting chile now in front of grocery stores across town previews a promising autumn. The season seems to ...

9. Hot sauce - Wikipedia

   en.wikipedia.org/wiki/Hot_sauce

   Green chile: This sauce is prepared from any fire roasted green chile peppers are common varieties. The skins are removed and peppers diced. Onions are fried in lard or butter, and a roux is prepared. Broth and chile peppers are added to the roux and thickened. Its consistency is similar to gravy, and it is used as such. It also is used as a salsa.