Ming Tsai

Chiles and Chili Ingredients

Ancho chile powder
Based on ground dried ancho chile, this spicy blend can also contain such ingredients as dried oregano and cumin. I prefer ancho chile powder to other kinds because of its deep flavor and attractive color.

Achiote, fresh and achiote powder
Sometimes called annatto, these brick-red seeds, taken from a tropical tree, have long been used to color foods. As a seasoning these provide a pleasingly musty flavor. Buy achiote, if you can, in compressed, bouillion-cub-like form. Available in Mexican and Latin American markets, this is actually a mixture of the seeds of other spices and vinegar. If not available, use powdered achiote.

Chipotle in adobe sauce
This canned condiment consists of dried, smoked jalapenos in a tomato, onion, paprika, and vinegar marinade. I like to puree the mixture and use it as a smoky-spicy ingredient in soup, dumplings, and sauces. Chipotle in adobo comes in 2- to 3- ounce cans. It's wise to puree an entire can, use what you need, and store the rest for future cooking or use an accompaniment to burgers, ribs, or similar dishes. The puree will last for months.

Jalapeno chiles
The most commonly used chile in Mexican cooking, jalapenos are on average 2 inches long and about 1 inch in diameter. Dark green in color, they range in heat from hot to very hot. Fresh jalapenos are widely available.

Sambal oelek
There are many hot chile pepper pastes used as table condiments in China and Southeast Asia; sambal oelek is the most common and most popular. Containing chiles, salt, vinegar, and sometimes garlic and tamarind, the fiery paste gives food a powerful flavor boost. Store sambal oelek in the refrigerator, where it will last indefinitely.
Available in Ming's Pantry

Serrano chiles
These slender green chiles, about 1 1/2 inches long, are a staple of Mexican cooking. They have a pronounced heat and fresh chile taste. Greenish yellow or red varieties are sometimes available.

Sriracha
A smooth, spicy, garlicky Vietnamese chile puree.

Thai bird chiles
Also called bird's eye chiles and bird peppers, these are especially fiery, tiny Thai peppers used both fresh and dried. Their name derives from the belief that they were harvested originally by birds who were said to enjoy them! Red or green and bullet-shaped, the peppers should be used with care.
Available in Ming's Pantry