When I was in school we would have hot pepper eating contests, which involved large quantities of beer. Indeed, you paid a higher price the next morning.
I should get some of this. If it is truly hotter than the regular canned chili peppers. I always have to chop up some jalapenos to spice up the chilies that I add to my cornbread or stews.
They're really not that hot. They're just jalapeños after all.
For some reason dried by smoke jalapeños are reliably stronger. You can buy chipotle powder that's like paprika except 100X more flavorful and stronger. A tiny amount goes a very long way, 1/2 teaspoon can flavor a cup of flour with cheese for breadsticks for example. And the kind that is not powder, rather the chiles themselves in adobo sauce are very hot too. Recommended. For flavor and for heat.
Then habanero comes in powder too. 1/16 teaspoon can flavor a whole pot of stew and add respectable heat. One tiny jar has lasted me a decade in the freezer and I'm not joking nor exaggerating customarily 12% for dramatic effect. No. Straight tru fax this time.
These chiles here are not that hot. I just like the New Mexico label. But you must look for "hot" if you ever buy "mild" then those things are just a bummer.
I buy canned those chipolte chilies in adobo sauce. I then freeze them in small ice cube trays and then pop the cubes into a zip lock baggie in the freezer. That way I don't spoil a whole can when I just need a tablespoon or so of chopped chilies. Same deal with tomato paste. I buy the big cans of tomato paste and freeze in cubes. I LUV my freezers.
I shall look for habanero powder and the chipolte too. That would be great.
We used to use Grandma's chili powder in our recipes at the deli. It had a great smokey flavor with other spices like cumin. When they went out of business I was bummed, but after a lot of searching found that William's Chili Powder was pretty close. Also way better than trying to recreate it with a variety of dried chilies that we have available in our Mexican section at the grocery store. I just have to add a bit more heat sometimes to the Williams, so the habanero will probably do the trick.
Gluten free diced green chiles? Lulz. I actually saw the gluten free label on meat the other day and I was like, do people actually believe that meat might have gluten in it? Seriously.
12 comments:
Jean Shepherd, on the radio long long ago, reported ordering in India.
"You want hot, or not so hot?"
"Hot, please."
Shep went on, "Have you ever sucked on a blowtorch?"
Lasers? We don' need no steenkin' lasers!
Burns twice: once down the hatch, twice out the chute. Thrice if you're ulcered.
"Am I gonna feel that coming out the other end?"
When I was in school we would have hot pepper eating contests, which involved large quantities of beer. Indeed, you paid a higher price the next morning.
Fresh Hatch peppers are great.
What about horseradish? Does horseradish rate? Just askin'.
I should get some of this. If it is truly hotter than the regular canned chili peppers. I always have to chop up some jalapenos to spice up the chilies that I add to my cornbread or stews.
They're really not that hot. They're just jalapeños after all.
For some reason dried by smoke jalapeños are reliably stronger. You can buy chipotle powder that's like paprika except 100X more flavorful and stronger. A tiny amount goes a very long way, 1/2 teaspoon can flavor a cup of flour with cheese for breadsticks for example. And the kind that is not powder, rather the chiles themselves in adobo sauce are very hot too. Recommended. For flavor and for heat.
Then habanero comes in powder too. 1/16 teaspoon can flavor a whole pot of stew and add respectable heat. One tiny jar has lasted me a decade in the freezer and I'm not joking nor exaggerating customarily 12% for dramatic effect. No. Straight tru fax this time.
These chiles here are not that hot. I just like the New Mexico label. But you must look for "hot" if you ever buy "mild" then those things are just a bummer.
Thanks Chip....good info.
I buy canned those chipolte chilies in adobo sauce. I then freeze them in small ice cube trays and then pop the cubes into a zip lock baggie in the freezer. That way I don't spoil a whole can when I just need a tablespoon or so of chopped chilies. Same deal with tomato paste. I buy the big cans of tomato paste and freeze in cubes. I LUV my freezers.
I shall look for habanero powder and the chipolte too. That would be great.
We used to use Grandma's chili powder in our recipes at the deli. It had a great smokey flavor with other spices like cumin. When they went out of business I was bummed, but after a lot of searching found that William's Chili Powder was pretty close. Also way better than trying to recreate it with a variety of dried chilies that we have available in our Mexican section at the grocery store. I just have to add a bit more heat sometimes to the Williams, so the habanero will probably do the trick.
:-D
Chip-otle powder was an amazing discovery. Tastes great in chili.
I love the smokey.
This stuff is really tasty. I buy 1-2 jars of the "Chipolte Mexicano" every week now that Farmer's Market season is in full swing.
Gluten free diced green chiles? Lulz. I actually saw the gluten free label on meat the other day and I was like, do people actually believe that meat might have gluten in it? Seriously.
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