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#31 |
Tomatovillian™
Join Date: Feb 2006
Location: Michigan - Zone 6B
Posts: 136
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If any holy trinity in Mexican varieties, I'd say Chilhaucle Rojo, Amarillo and Negro. Combined these three have similar attributes and are very popular in mole sauce making .
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#32 | |
Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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Sumac is another spice that I always use for Mexican food and chili. It adds a nice tang and just gives it another dimension. |
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#33 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I honestly think the so called ""Holey Trinity"" needs to be left in Louisiana where it belongs.
![]() And even then it is just an alteration of the french mirepoix which is onions carrots and celery. I have been known more often than not to exchange the flavorless bell pepper with poblano peppers in the Holey Trinity. Worth |
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#34 | |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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#35 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() I hate Amazon and cant find anything I cant find some place else for less. I ordered two fishing poles factory direct same price on a Saturday and they were at my door Wednesday when I got home. Still looking for the molter load of dried peppers for less than what I can get them here with no luck. |
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#36 | |
Tomatovillian™
Join Date: Oct 2009
Location: Virginia Bch, VA (7b)
Posts: 1,337
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even put a sliver in mine. |
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#37 |
Tomatovillian™
Join Date: Oct 2009
Location: Virginia Bch, VA (7b)
Posts: 1,337
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#38 |
Tomatovillian™
Join Date: Jan 2012
Location: Connecticut
Posts: 1,460
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Chili Arbol is in my chili mix!
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#39 | |
Tomatovillian™
Join Date: Nov 2011
Location: Omaha Zone 5
Posts: 2,514
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So true. Now that I have a crop of ripe peppers because of the extended hot weather, I can't figure out what to do with the pasilla guajllio(brown). Not really feeling it for a mole sauce. Saw a recipe for sauce that goes over eggs. Has anyone tried this (and did you like it?) - Lisa |
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#40 |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,598
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It's a versatile pepper, you can do it over eggs, nopales, as part of a soup, pairs well with chicken in creamy sauces, pork too.
These might provide inspiration. https://www.cocinadelirante.com/carn...chile-guajillo This one I'm gonna try myself soon, pork w orange guajillo https://lossaboresdemexico.com/recet...hile-guajillo/ Last edited by Gerardo; August 22, 2018 at 11:02 AM. |
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#41 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Not been helping out much here with things.
Completely whipped at the end of every day. The peppers in subject are fantastic in so many things it could be thousands. None of the ones I buy are hot. |
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#42 |
Tomatovillian™
Join Date: Oct 2009
Location: Virginia Bch, VA (7b)
Posts: 1,337
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My seeds never germinated for chili de arbol. I did get one seed of Onza Rojo that I got from C.P.I. to germinate(2015)pack. They don't sell it anymore. I have plenty seed now from that one plant. I'm going to order Costeno Amarillo from them this year, along with other seeds.
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