Yum! I prefer jalapenos smoked to fresh, and buy them dry as chipotles
to add to sauces. I also make sauces from dried chili anchos, which are poblanos when fresh.
with egg and flour, brown them in oil.
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.
Archive powered by MHonArc 2.6.24.