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.
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