Subj : Re: NM Chile
To : Ruth Haffly
From : Dave Drum
Date : Sun Jan 14 2024 06:20:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Good luck with that. Some chilies are "front of the mouth" (immediate
DD> heat) and some are "back of the throat" (Late heat). And a few
DD> will give a general warm glow that lets you know you've been eating
DD> chilies.
RH> Anything from anchos, poblanos, serranos, jalapenos, anaheims to
RH> a bell pepper or two (for color) and points in between. Usually
RH> toss in some chipotle powder as well.
If you use Mexi-bells (a cross between jalapenos and bell peppers)
you can have heat as well as colour. Ancho chilies are the "almost"
ripe form of the poblano - so other than colour, basically the same
chile.
If I'm making salsa (or Pico de Gallo) I prefer serrano over jalapeno.
Both for the heat level and the flavour.
DD> "The Chile Pepper Institute is the world's only international,
DD> non-profit organization dedicated to the research and education
DD> related to Capsicum, or chile peppers. Established in 1992, The
RH> I've got my iron in enough fires already, same reason I told Steve not
RH> to push ham radio on me, to get into something like that. Sounds like
RH> interesting reading tho.
DD> I generally learn at least one new thing from each of their
DD> newsletters. I aklways enjoy learning.
RH> I do too, in areas of interest to me.
My problem is curiosity. I get interested in some odd things and spend
a fair whack of my time learning about them. That's how I got into the
computer world. Bv)=
8<----- CUT ----->8
DD> The newspaper today had an article on keeping your pipes from
DD> freezing. Since many of my pipes are on an outside wall I keep basw
DD> cabinet doors open to let the room air help them stay free running.
RH> That's something we've done for years, both when I was growing up and
RH> as an adult in various places we've lived.
It's really good practice. And I'm surprised more people aren't aware
of it/don't do it. If really severe cold is predicted (lower than -10-|F)
I'll also open a tap to just a steady drip ... which also helps prevent
freezing up,
RH> Looks good but I make mine corn free, much as I'd like to add it.
I keep forgetting about Steve's unfortunate corn allergy. I was going
to post my prize-winning salsa/pico de gallo recipe but I 86ed that in
favour of this no-corn (or beans) version.
1 lg White onion; fine dice
4 Ripe plum tomatoes; seeded,
- diced
2 (or 3) jalapenos or serranos
- or a combination: seeded;
- fine chopped
1/2 c Fresh cilantro leaves;
- chopped
1 tb Lime juice
Salt
Combine all the ingredients, cover, and refrigerate for
an hour.
Uncle Dirty Dave's Kitchen
MMMMM
... "I am always ready to learn although I do not always like being taught!"
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