Chile Pepper - April 2016
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April 2016 issue Digital Access. 
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- In this issue
Magazine Description
In this issue
71+ Recipes Inside; The Land of the Deep-Fried: Funnel Cake, Chicken + Waffles, Fried Cookies; The Ultimate Breakfast Sandwich; Chilehead Twists on Classics; 7 Milkshakes that Bring Everyone to the Yard
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A Shot of Flavor
For zestiness when you’re short on time, try these injections, marinades and more.
From Mild to Wildly Hot
Give your palate the ultimate gift this season: Train it to take the heat—and appreciate the mild chiles, too!—with dishes that scale up in spice with each passing day.
Ciao Chile's
Italy lays claim to countless varieties of the peperoncini. Learn more about some of our favorites, plus how you can integrate them in your own kitchen.
Finding The Wild​ Chiltepíns
A journey through the back roads of Sonora gave Dave Dewitt a better understanding of the coveted pepper plant.
Foodie Paradise, Found
Puerto Vallarta, Mexico, might just be culinary perfection.
Go For The Disc-It
This seemingly simple grill might be one of the most versatile around.
Green Ambition
Watch your back, Hatch! Pueblo is catching fire.
Have Heat, Will Travel
When you’re a true chilehead, being prepared while on-the-go is of utmost importance.
'Cue & A
Husband-and-wife team Bill and Barbara Milroy, chefs and owners of Texas Rib Rangers Products, are spilling their secrets—just for you. Read on for their unique ideas, tried- and-true tips and, of course, insightful information when it comes to grilling.
Your Guide To Growing In A Container
Get the low-down on how to pot your chiles—and watch them thrive.
