{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-in-mexican-from-a-to-z.simplecast.com%2Fepisodes%2Fa-smoked-chile-tutorial-Ims2_tzH","width":444,"version":"1.0","type":"rich","title":"A Smoked Chile Tutorial","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/df525d81-1496-4c53-9525-28d43423675b/9cb125d8-4a6c-4971-82b5-7ab668f3596c/new-cooking-in-mexican-logo.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/1bc1c5d4-8f56-4d3e-919a-711db66e08fb\" height=\"200\" width=\"100%\" title=\"A Smoked Chile Tutorial\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Today Zarela & Aarón welcome Dona Abramson, long-time Operations Manager  at Kalustyuns in Manhattan, to talk about Smoked Chiles. Dona brought along a  grab bag of smoked chiles from around the world as inspiration, and Zarela and Aarón share how they each use smoked chiles in their own cooking.  Plus they tackle a variety of related topics like mole and tips for growing chiles at home. \n\nFor more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.com"}