Today we’re awarding the Golden Chile to someone who speaks eloquently and passionately for all us non-native heat-lovers. We may not have the genes of chile-popping people, but we’ve more than made up for it with a profound love—obsession might be a better word—for the feeling that peppers give us. That warmth! That kick to the senses! That anything-but-subtle reminder that, yes, we are very, very lucky to be alive!
Her name is Thomasina Miers and she’s the author of the aptly titled, Chilli Notes: Recipes to Warm the Heart (Not Burn the Tongue) and the co-founder of Wahaca restaurants.
She was recently featured in this beautiful “Nowness” video, preparing preserved peppers and speaking about her bottomless love for culinary heat. As our mission is to “Spread the Chile Love,” we couldn’t agree more with what she has to say. You can follow this link, or click on any of this post’s larger images to see the video: Preserving Chilies with Thomasina Miers on Nowness.com
We love the blog Love and Lemons and we love, love, love blogger Jeanine’s fresh flavors. I dare you not to drool over her recipes.
So we thought about awarding the Golden Chile for her Taco Salad with Chipotle Lime Dressing. Then we thought maybe her oh-so-yummy Grilled Veggie Skewers. But hey – how about those tasty Mini Ceviche Tacos?
In the end we thought, what the heck – it’s all great. So a big Golden Chile to Jeanine. Check out the recipe and her blog Love and Lemons.
Crank up the heat, and that’s when you can tell the men/women from the boys/girls.
And that’s exactly what happened at the first annual Tri-Ed San Antonio Chili Cook Off. Because the competition was hot for first-time chili cooker-offer (cooker-offer – a new phrase but a good one), Phillip Baker and his team.
Luckily Phillip had the Los Chileros double-whammy of Chile Molido (hot) and Chimayo powder in his pot. The result? Phillip’s team beat the competition to grab the coveted crown. Phillip tips his hat to Los C and says, “I think the real secret, in addition to the powder, was the fact that I ground up all the meat the night before. Fresh ground just tastes better I think.”
Phillip you got that right.
So Phillip and his team can now add another feather to their chili cap – the Golden Chile. No prize money but lots of bragging rights. Congrats Phillip and best of luck next year.
You’ve got someone you think deserves the Golden Chile? Someone who has gone the extra culinary mile to make the chile star shine a bit brighter? Let us know because maybe—just maybe—they’ll be our next Golden Chile winner.