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#16 |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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Or reconstitute and blenderize them with some chicken stock. I grew those varieties too except for the San Luis... yum yum!
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#17 |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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I've always associated Sofrito with Caribbean cuisine.
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#18 |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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#19 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I'm surprised no one has mentioned chili arbol it is a very popular chili, a household staple.
Worth |
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#20 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,794
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I tried to grow Chile Arbol too but only got a couple of measly green peppers off it.
![]() I used a dried Italian Pepperoncini and a dried red Guerito together for the pepper flakes in my Gambas al Ajillo yesterday... om nom nom. ![]() |
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#21 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Pointless to grow any of these peppers mentioned here they are cheaper than dirt in bulk at the Mexican stores.
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#22 |
Tomatovillian™
Join Date: Feb 2015
Location: San Diego-Tijuana
Posts: 2,598
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Here's a few that may help sort our names, they change from fresh to dry.
PS. let's not forget Chiltepín! Last edited by Gerardo; January 1, 2018 at 01:13 PM. |
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#23 | |
BANNED FOR LIFE
Join Date: May 2014
Posts: 13,333
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I also use Fiesta brand and if I had to pick a 'Holy Trinity' for cooking Mexican/TexMex - It would be Garlic Powder, Onion Powder, and Comino/Cumin. |
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#24 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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![]() Quote:
![]() If I were to pick a holey trinity for Mexico it would be Maize/corn, chilies and tomatoes. Maize by far is the number one thing people of many parts of Mexico live on. They even have a book Men Of Maize/Hombres De Maize. Worth Last edited by Worth1; January 1, 2018 at 05:59 PM. |
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#25 |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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#26 | |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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#27 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#28 |
Tomatovillian™
Join Date: Jan 2012
Location: Connecticut
Posts: 1,460
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Wish I could grow the peppers I use in my Chili mix, but the growing season simply isn't long enough here. Chili Arbol, which are ridiculously cheap and I get more than I can use so not really worth growing; Cascabel Chilis, and Anchos. I can grow the Poblano, but they don't have enough time to ripen, so I just get the green ones. The dried Ancho I use are a dark purple, I assume from fully ripe Poblanos. So I will have to continue to buy them dried. The nice large Anchos and the Cascabels are much more expensive then the Arbol and I wish I could grow them myself. I use them mostly for the flavor and the Arbol add a little heat.
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#29 |
Tomatovillian™
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 6,794
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Cool pepper posters, Gerardo!
![]() Maybe the Mirasol I grew was mislabeled. Since I grew no peppers this year, I bought a jar of pickled peppers at the store. Ridiculous amount of peppers for a couple of bucks, when I think of the months I spent fawning over my little plants and filling my house with them and fighting aphids fungus gnats and..... ![]() But then I tasted the pickles. They were like mush. So I would grow some sweets and a few hots at least for fresh use and for a few pickles, which can't be compared to the junk I can buy. ![]() |
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#30 |
Tomatovillian™
Join Date: Mar 2015
Location: Zone 5A, Poconos
Posts: 959
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I am limited to bell peppers and jalapenos at my grocery. Banana peppers are only sold jarred. On rare occasion, I see poblanos. Even the powdered pepper selection is limited. The nearest Mexican grocery that offers fresh produce is an hour away. A good price for bells (green) is $0.85 each and Jalapenos can be had for around $0.35 each. If I were picky and insisted on organic labeled, the price doubles. Anyhow, even if they were $0.10 each, I would still grow my own - to me it is the satisfaction of eating something from the 'fruits' of my labor.
If I were to value my time versus the price of the product I raised - I'd be a Maine lobster farmer! |
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