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[EarthNSky <erthnsky AT bellsouth.net>]

Sage Austin | Eureka! Design wrote:
> Yum! I prefer jalapenos smoked to fresh, and buy them dry as chipotles 

I know James smokes his...
How do you smoke yours, Sage?



> to add to sauces. I also make sauces from dried chili anchos, which are 
> poblanos when fresh.

Recipes?



 I stuff jalapenos with cream cheese, batter them
> with egg and flour, brown them in oil.

Nom nom.


> We do cook with the locally native chilipequin which is hot but 
> flavorful--could this be the small pepper you saw? We live in the part 
> of Texas where Mexican Food is "TexMex" but I prefer the cooking of New 
> Mexico. In TexMex jalapenos or serranos are chopped fresh with tomatoes 
> for salsa, and gives you what I call "instant burn". A TexMex green 
> sauce is made mostly with tomatillos.

I've been looking for a different salsa, not too sweet, with a serrano 
kick, something less vinegar and more salt.



--
Sleep well tonight, for somewhere in the ocean's depths, MY son is 
protecting your freedom on the USS Key West, currently deployed 
somewhere in the Pacific and/or Indian Ocean.  Go Navy!
EarthNSky Farm, NW Georgia, USA