Breads
5 habanero chilies, finely minced
2 poblano chiles, coarsely chopped
1/2 cup corn oil
1 cup corn meal
1 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 egg
1 cup milk
4 finely minced habanero chiles
8 thinly sliced serrano chiles
Sauté 5 habanero chiles
and the two poblano chiles
in the 1/2 cup corn oil;
cool.
Mix the next 4 dry ingredients;
mix the egg, milk and
1/3 cup of the prepared chile oil.
Combine dry ingredients
milk mixture and last two chiles;
mix just
until blended;
bake at 400 F
for 25 minutes
or until golden brown.
