Why We Love It: The vast world of peppers – from piquillos to shishitos to padrons and poblanos – comes into focus in the gifted hands of award-winning chef/restaurateur, author and culinary historian Maricel Presilla, a frequent visitor to South Florida. She takes readers on an ethnobotanical tour of Capsicums from their pre-Hispanic origins to their journey across the globe.
Through exquisite images and pan-Latin recipes, Presilla explores culinary peppers and pepper-based condiments, including recipes for spice blends, salsas, sauces, salads, vegetables, soups and main dishes.
Recipes We Can’t Wait to Try: Cuban-Style Wild Hot Pepper Vinegar, Zafra Piquillo Peppers Stuffed with Refried Beans on Chipotle-Vanilla Sauce
