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A guajillo chili or guajillo chile or chile guaco (Spanish: chile guajillo) or mirasol chile is a landrace variety of the species Capsicum annuum with a mirasol ...
Maura Verónica Rivera Díaz (born December 18, 1984) is a Chilean dancer and television performer.. Rivera was born in Santiago, Chile.She was a stable member of the Clan Rojo, on TVN's TV show Rojo Fama Contra Fama from its inception in 2002 to its restructuring in 2008.
Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base. [14] Enchiladas con mole, instead of chili sauce, are served with mole, [15] and are also known as enmoladas. [16]
Spanish pimiento and Portuguese pimento both come from Latin pigmentum ("pigment; coloring") and came to be used for bell peppers.The English borrowed "pimiento" and "pimento" as loanwords for what is distinguished in Spanish as pimentón and in Portuguese as pimentão.
The three primary spellings are chili, chile and chilli, all recognized by dictionaries. Chili is widely used in English of the United States [73] and optionally in Canada. [74] Chile is the most common Spanish spelling in Mexico and several other Latin American countries, [75] and some parts of the United States. [76]
The Chile de árbol (lit. ' chili from tree ') is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. These chilis are about 5 to 7.5 cm (2.0 to 3.0 in) long, and 0.65 to 1 cm (0.26 to 0.39 in) in diameter. Their heat index is between 15,000 and 30,000 Scoville units. The peppers start out green and ...
Pozole rojo—"red pozole"—is similar, but using a salsa roja made from one or more dried or smoked red chiles, such as guajillo, piquin, or ancho, and usually tomato. Pozole is commonly served accompanied by a wide variety of toppings, particularly raw vegetables.
The habanero is named after the Cuban city of La Habana, known in English as Havana, because it used to feature heavily in trading there.(Despite the name, habaneros and other spicy-hot ingredients are rarely used in traditional Cuban cooking.) [2] [3] In English, it is sometimes incorrectly spelled habañero and pronounced / ˌ (h) ɑː b ə ˈ n j ɛər oʊ /, the tilde being added as a ...