Quick Tip: Mincing Chiles
August 30th, 2005 at 2:35pm
If your recipe calls for finely minced canned chiles (like pickled jalapenos or chipotles), use a garlic press, and avoid getting your hands covered with the hot oils. (If you’ve ever rubbed your eyes after mincing chiles, you know what I’m talking about)
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Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
