Those keep well. I pick them when red and dry on a plate on the counter. Use them throughout the year for guacamole and salsa(with some fresh jalapeño of Serrano for added depth for salsa

MouthBQ98 said:

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Make something punchy and fiery with native chiltepin peppers.

Then give me the recipe. I have tons of them I need to use..

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I'd have to find them here first.

zooguy96 said:

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MouthBQ98 said:

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Make something punchy and fiery with native chiltepin peppers.

Then give me the recipe. I have tons of them I need to use..

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Have someone here ship you what you need.

I'd have to find them here first.

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Tx95Ag said:

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Could try something different like this. Had some at a place in Arizona and loved it.

Carrot Habanero Sauce

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This is delicious! Made it tonight, it makes a ton of sauce! Thanks so much for the recipe! It definitely exceeds the cut!

I like a mango salsa. Diced mango and red onion, minced jalapeño, chopped cilantro, lime juice, pinch of chili powder.

Glad to hear that you enjoyed it. It definitely fits in the "different" category.

swampstander said:

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I like a mango salsa. Diced mango and red onion, minced jalapeño, chopped cilantro, lime juice, pinch of chili powder.

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I'm totally trying this recipe this weekend. I have to have mangoes for my Venezuelan red-footed tortoise's food, so will already have this recipe.

carodz said:

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After a few attempts, this is my house salsa and is my take on a salsa taquera I had a few years ago in Laredo.

5 whole Roma tomatoes
3 red serranos
2 cloves of garlic
4 chile arbol (dried)
2 tsp fine sea salt
~2-3 tbsp olive oil
~1-2 tsp Chicken bouillon (Knorr)

Add the tomatoes, Serranos, and garlic to a pot with enough water to barely cover them. Mix in your chicken bouillon and bring it all to a boil until the tomatoes start to split. Use a slotted spoon to scoop all the boiled ingredients into a blender. Add fine sea salt to taste and blend smooth, adding olive oil to achieve your desired consistency.

You can adjust the heat with more or less chile arbol. I did a batch with habanero once but it was mediocre. I usually divide the whole batch into the little 2oz cups with lids you might get at a restaurant and freeze them. Mix one or two of these little cups with a whole avocado and you get a lazy guacamole. Otherwise I quickly thaw one out in the microwave when I want a few chips with a beer or to drizzle on some fajita tacos.

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I'm also trying this recipe this weekend. Looks good!

SteveBott said:

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I'm not an expert but the warm green sauce from Papacitoes is what I'm thinking. Green, creamy, mild and warm. It fits your clientele. Those Yankees do not know about jalapeño hot.

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Yeah, these "southern" yankees don't know anything about good mexican food. Everything here is bland.

I have to add subtle hints of spice; but they love it. Anything I can get my MIL to eat I know will be successful. She hates spices. Or, at least she thinks that she did.

Max Power said:

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One of the things you can do is if you have a recipe or two you already like, play around with the peppers you use. When I make tomatillo/avocado salsa I usually use jalapenos or serranos but a single roasted habanero can do the same level of spice and also make for a nice change-up in the flavor profile. Swap out a jalapeno with a couple of chipotle peppers in adobo, just don't overdo it or it can come out tasting too much like bbq sauce - but that totally works if you make tacos out of smoked brisket or pork. When I make salsa verde now I use a combination of a roasted poblano, roasted jalapeno, and a roasted serrano rather than just one pepper. Add some rehydrated peppers like ancho, guajillo, or arbol to a standard salsa and it can really ramp up the flavor. Charred onions or roasted garlic add a ton of flavor and don't impact spice levels if you have any concern about that. Instead of salt you can use chicken bouillon or add some msg.

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I'll also try this in some recipes this weekend. I have all the dried versions of these peppers. Unfortunately, they're sometimes difficult to find. The food scene here is extremely boring and bland.

They think slathering food with bad queso makes it "mexican" and putting boiled chicken with no spices inside an enchilada tastes good, as long as it has bad queso slathered on it.

I went to the local "new good mexican place" this weekend... severely underwhelmed.

carodz said:

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After a few attempts, this is my house salsa and is my take on a salsa taquera I had a few years ago in Laredo.

5 whole Roma tomatoes
3 red serranos
2 cloves of garlic
4 chile arbol (dried)
2 tsp fine sea salt
~2-3 tbsp olive oil
~1-2 tsp Chicken bouillon (Knorr)

Add the tomatoes, Serranos, and garlic to a pot with enough water to barely cover them. Mix in your chicken bouillon and bring it all to a boil until the tomatoes start to split. Use a slotted spoon to scoop all the boiled ingredients into a blender. Add fine sea salt to taste and blend smooth, adding olive oil to achieve your desired consistency.

You can adjust the heat with more or less chile arbol. I did a batch with habanero once but it was mediocre. I usually divide the whole batch into the little 2oz cups with lids you might get at a restaurant and freeze them. Mix one or two of these little cups with a whole avocado and you get a lazy guacamole. Otherwise I quickly thaw one out in the microwave when I want a few chips with a beer or to drizzle on some fajita tacos.

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Looks great. For the addition of the Chile Arbol, do you put one at a time in the blender once you have the consistency you want? Or are the chiles added another way? TIA.

They go straight in with the other solids.