I love these explorations of sauces and condiments from all over the world. nice work sir!

@ChiliPepperMadness

7 ай бұрын

Thanks a lot!

I follow and have cooked a lot of YT recipes. Your recipes and style of cooking are my favorite. Akin to a spirit animal, you are my spirit chef. (edit: sorry it got weird there, but I just finished eating your chicken tortilla soup recipe and my taste buds are still in heaven.)

@ChiliPepperMadness

7 ай бұрын

Thank you so much 🙂

@agmajsterek1894

7 ай бұрын

Yes same here I agree . Best recipe and simple to follow you can cook and follow along. And I'm from Poland and have no problem with the very clear sound.

Finished making Venezuelan Asado Negro for new years so i have leftover onions, small peppers peppers, cans of tomatoes, fresh thyme, etc... so i looked up peppers in my public library book and found this Pipérade. Looked it up on KZread and found this. Fascinating channel. Thanks!

@ChiliPepperMadness

4 ай бұрын

You are welcome - glad you are enjoying it!

This recipe makes a wonderful omelette filling.

@ChiliPepperMadness

7 ай бұрын

Yes, great one!

I would use half the capsicum and substitute the other half with manzano / rocoto chillies. because in New Zealand the capsicums are still expensive (seasonal) and I have a 10yo rocoto plant with a hundred chillies on it 😂

Definitely something for mussels & clams & crawdads Definitely wii try this with sausage & maybe keilbasa

@ChiliPepperMadness

7 ай бұрын

Yes, very versatile!

Can't wait to make that for sausage and peppers, it looks so good!

That looks wonderful and the timing is perfect. I can't tolerate a lot of heat so I like recipes that have enough flavor without the fire. I've taken the last of the peppers from my garden and some just too hot for me to eat raw so I will incorporate a few into this. We're pretty much all veg here so this will surely elevate grilled tofu wraps and veg and mushroom burgers. Thank you.

This gives me two ideas, Sheboygan style brats and an add to a sweet garlic italian sausage. Thank you!

@ChiliPepperMadness

4 ай бұрын

You are very welcome, Denny! Glad to hear that!

I would be interested on seeing your version of chilaquiles - I bet it is an interesting approach from your side.

@ChiliPepperMadness

7 ай бұрын

I do have that on the site, but should do a video for sure. www.chilipeppermadness.com/chili-pepper-recipes/breakfasts/chilaquiles-rojos-with-ancho-chili-sauce-recipe/

Nice recipe. Thx

@ChiliPepperMadness

7 ай бұрын

Most welcome 😊

I love this!

@ChiliPepperMadness

7 ай бұрын

Thanks!

I can see a lot of uses for this, and look forward to trying it soon. Adding a touch of wine, or less wine & a bit of sour cream all like sound great variations. Thanks!

@ChiliPepperMadness

7 ай бұрын

Welcome, Bobby - enjoy!

That looks really good

Omg, yes. Delicious

Looks incredible. Chunky all day.

@ChiliPepperMadness

7 ай бұрын

Thank you! I hope you will enjoy the recipe!

Sup mike, looks great, I will try both ways, love a dish never heard of lol. The paprika can use sweet, smoked, hot, mixed? A dish can make a lot of and split the spice, the pasta suggestion is spot on bro👊, I was thinking shakshuka eggs when came together 🙉🙈😂, I'm just thinking cheesey grits/polenta 🤔, brain is like 😶‍🌫️ because waiting for dinner lol. Tyvm tc 🌶️

@ChiliPepperMadness

7 ай бұрын

I hope you like it! Yep, you can use a mix of paprika if you'd like. Enjoy!

Team chunky-smooth, so I guess that means I like it some place in the middle of the two 😂

@ChiliPepperMadness

7 ай бұрын

Fair enough. Enjoy the recipe!

Mike! What kind of skillet are you using?

@ChiliPepperMadness

7 ай бұрын

I got that pan from Made-In.

put some eggs in there for some Basque-style shakshuka, wait, you just said that 😮

@ChiliPepperMadness

7 ай бұрын

Haha. Enjoy, Anne!

So it's just a caramelized trinity with tomatoes.