wrote in message ...

On Fri, 11 Feb 2011 18:40:33 -0500, John H
wrote:

On Fri, 11 Feb 2011 16:09:12 -0500, wrote:

On Fri, 11 Feb 2011 15:33:07 -0500, John H
wrote:

I made up a batch of home made salsa (not that ketchup and chili
powder stuff you get at the store) and I put some on a hot dog. That
was pretty good stuff.

Recipe? Or are we supposed to be long distance mind readers?

I make a pretty simple salsa.
7 or 8 plum tomatoes
A large sweet onion (3-4") or a couple small ones
several sprigs of cilantro
juice of 1 or 2 fresh limes depending on how juicy they are
a small can of tomato juice
optional can of "garlic basil oregano" diced tomatoes

Then you get to the chilies
That is a personal choice but fresh are best and how hot do you want
it?
I usually go with a couple Jalapenos with the seeds removed for a mild
salsa
You can go nuts from there.
Be sure you burn them. Put the chilies in a cast iron pan or even a
little piece of steel plate and burn them several minutes to bring
out the flavor. Scrape the skin off that side and burn them again.
It will make them a bit milder so take that into account when you pick
your chilies
If you like it hot, use a couple Habaneras in the mix but
Serrano is a compromise.

Great, thanks! Not sure about the 'burning them' process. Do you put the
peppers
in whole? Do you throw away the skin once peeled, or is it used? As you can
see,
I'm a definite newbie at the salsa making.


You split the chili and toss the seeds (or throw them in the salsa if
you want the heat). Them lay the outer meat in a hot skillet and press
them down with a spatula to sear them on each side. When you do the
skin side, sear it, scrape off the seared skin with a fork and sear it
again.
I prefer to use a old piece of steel plate for this and save the
seasoned skillet for real frying. It is tough on a seasoned skillet
when you are doing it right because you want it real hot ;-)


Reply:
Sear the chilies or grill them is better and toss in a small paper bag for a
few minutes. The chilies sweat and the skin comes really nicely. I happen
to like Salsa Fresca (Pico de Gallo) better and use fresh tomatoes and other
ingredients. As to tortillas, the names like burrito or taco refer more to
size than ingredients. If you like quesadillas, look up a recipe for
Papusas. El Salvador quesadillas kicked up a couple notches.

On Sat, 12 Feb 2011 12:13:54 -0500, wrote:

On Fri, 11 Feb 2011 18:40:33 -0500, John H
wrote:

On Fri, 11 Feb 2011 16:09:12 -0500, wrote:

On Fri, 11 Feb 2011 15:33:07 -0500, John H
wrote:

I made up a batch of home made salsa (not that ketchup and chili
powder stuff you get at the store) and I put some on a hot dog. That
was pretty good stuff.

Recipe? Or are we supposed to be long distance mind readers?

I make a pretty simple salsa.
7 or 8 plum tomatoes
A large sweet onion (3-4") or a couple small ones
several sprigs of cilantro
juice of 1 or 2 fresh limes depending on how juicy they are
a small can of tomato juice
optional can of "garlic basil oregano" diced tomatoes

Then you get to the chilies
That is a personal choice but fresh are best and how hot do you want
it?
I usually go with a couple Jalapenos with the seeds removed for a mild
salsa
You can go nuts from there.
Be sure you burn them. Put the chilies in a cast iron pan or even a
little piece of steel plate and burn them several minutes to bring
out the flavor. Scrape the skin off that side and burn them again.
It will make them a bit milder so take that into account when you pick
your chilies
If you like it hot, use a couple Habaneras in the mix but
Serrano is a compromise.

Great, thanks! Not sure about the 'burning them' process. Do you put the peppers
in whole? Do you throw away the skin once peeled, or is it used? As you can see,
I'm a definite newbie at the salsa making.


You split the chili and toss the seeds (or throw them in the salsa if
you want the heat). Them lay the outer meat in a hot skillet and press
them down with a spatula to sear them on each side. When you do the
skin side, sear it, scrape off the seared skin with a fork and sear it
again.
I prefer to use a old piece of steel plate for this and save the
seasoned skillet for real frying. It is tough on a seasoned skillet
when you are doing it right because you want it real hot ;-)

I think I got it. Thanks mucho!

On Sat, 12 Feb 2011 12:13:54 -0500, wrote:

On Fri, 11 Feb 2011 18:40:33 -0500, John H
wrote:

On Fri, 11 Feb 2011 16:09:12 -0500, wrote:

On Fri, 11 Feb 2011 15:33:07 -0500, John H
wrote:

I made up a batch of home made salsa (not that ketchup and chili
powder stuff you get at the store) and I put some on a hot dog. That
was pretty good stuff.

Recipe? Or are we supposed to be long distance mind readers?

I make a pretty simple salsa.
7 or 8 plum tomatoes
A large sweet onion (3-4") or a couple small ones
several sprigs of cilantro
juice of 1 or 2 fresh limes depending on how juicy they are
a small can of tomato juice
optional can of "garlic basil oregano" diced tomatoes

Then you get to the chilies
That is a personal choice but fresh are best and how hot do you want
it?
I usually go with a couple Jalapenos with the seeds removed for a mild
salsa
You can go nuts from there.
Be sure you burn them. Put the chilies in a cast iron pan or even a
little piece of steel plate and burn them several minutes to bring
out the flavor. Scrape the skin off that side and burn them again.
It will make them a bit milder so take that into account when you pick
your chilies
If you like it hot, use a couple Habaneras in the mix but
Serrano is a compromise.

Great, thanks! Not sure about the 'burning them' process. Do you put the peppers
in whole? Do you throw away the skin once peeled, or is it used? As you can see,
I'm a definite newbie at the salsa making.


You split the chili and toss the seeds (or throw them in the salsa if
you want the heat). Them lay the outer meat in a hot skillet and press
them down with a spatula to sear them on each side. When you do the
skin side, sear it, scrape off the seared skin with a fork and sear it
again.
I prefer to use a old piece of steel plate for this and save the
seasoned skillet for real frying. It is tough on a seasoned skillet
when you are doing it right because you want it real hot ;-)

FWIW - I've fallen for chipotle peppers, the canned ones. Use them in a salmon sauce and for my
version of pollo chipotle. Great stuff.

Here is a recipe I scrounged from one of the recipe sites online. Haven't tried it yet, but it looks
damn good - especially the garlic part!

Ingredients

4 firm-ripe tomatoes (8 oz. each), rinsed
2 unpeeled white onions (6 oz. each), cut in half horizontally
20 unpeeled garlic cloves
15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes)
3 tablespoons olive oil
1/2 cup lime juice
Salt

Preparation

1. Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high
heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots
all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done.
Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly
softened and darkened in spots, 1 to 2 minutes. Let cool.
2. Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into
small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions
and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into
blades as needed.
3. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato
mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir
occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste.

On Oct 25, 3:58*pm, John H wrote:
On Sat, 12 Feb 2011 12:13:54 -0500, wrote:
On Fri, 11 Feb 2011 18:40:33 -0500, John H
wrote:

On Fri, 11 Feb 2011 16:09:12 -0500, wrote:

On Fri, 11 Feb 2011 15:33:07 -0500, John H
wrote:

I made up a batch of home made salsa (not that ketchup and chili
powder stuff you get at the store) and I put some on a hot dog. That
was pretty good stuff.

Recipe? Or are we supposed to be long distance mind readers?

I make a pretty simple salsa.
7 or 8 plum tomatoes
A large sweet onion (3-4") or a couple small ones
several sprigs of cilantro
juice of 1 or 2 fresh limes depending on how juicy they are
a small can of tomato juice
*optional can of "garlic basil oregano" diced tomatoes

Then you get to the chilies
That is a personal choice but fresh are best and how hot do you want
it?
I usually go with a couple Jalapenos with the seeds removed for a mild
salsa
You can go nuts from there.
Be sure you burn them. Put the chilies in a cast iron pan or even a
little piece of steel plate and burn *them several minutes to bring
out the flavor. Scrape the skin off that side and burn them again.
It will make them a bit milder so take that into account when you pick
your chilies
If you like it hot, use a couple Habaneras in the mix but
Serrano is a compromise.

Great, thanks! Not sure about the 'burning them' process. Do you put the peppers
in whole? Do you throw away the skin once peeled, or is it used? As you can see,
I'm a definite newbie at the salsa making.

You split the chili and toss the seeds (or throw them in the salsa if
you want the heat). Them lay the outer meat in a hot skillet and press
them down with a spatula to sear them on each side. When you do the
skin side, sear it, scrape off the seared skin with a fork and sear it
again.
I prefer to use a old piece of steel plate for this and save the
seasoned skillet for real frying. It is tough on a seasoned skillet
when you are doing it right because you want it real hot *;-)

FWIW - I've fallen for chipotle peppers, the canned ones. Use them in a salmon sauce and for my
version of pollo chipotle. Great stuff.

Here is a recipe I scrounged from one of the recipe sites online. Haven't tried it yet, but it looks
damn good - especially the garlic part!

Ingredients

* * 4 firm-ripe tomatoes (8 oz. each), rinsed
* * 2 unpeeled white onions (6 oz. each), cut in half horizontally
* * 20 unpeeled garlic cloves
* * 15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes)
* * 3 tablespoons olive oil
* * 1/2 cup lime juice
* * Salt

Preparation

* * 1. Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high
heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots
all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done.
Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly
softened and darkened in spots, 1 to 2 minutes. Let cool.
* * 2. Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into
small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions
and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into
blades as needed.
* * 3. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato
mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir
occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste.- Hide quoted text -

- Show quoted text -

Chop up a couple of chipotles and mix into pimento cheese. Or mix
into hamburger meat the next time you grill some burgers.

Speaking of grilling, pick up some Pablano peppers nex time you
grill. Put them on the grill and blacken them (skin is burned and
bubbly, then place into a plastic bag to steam for a few minutes.
Peel the burned skin off, then de-seed and enjoy! Really good with a
nice steak.

On Tue, 25 Oct 2011 13:32:33 -0700 (PDT), "Jack." wrote:

On Oct 25, 3:58*pm, John H wrote:
On Sat, 12 Feb 2011 12:13:54 -0500, wrote:
On Fri, 11 Feb 2011 18:40:33 -0500, John H
wrote:

On Fri, 11 Feb 2011 16:09:12 -0500, wrote:

On Fri, 11 Feb 2011 15:33:07 -0500, John H
wrote:

I made up a batch of home made salsa (not that ketchup and chili
powder stuff you get at the store) and I put some on a hot dog. That
was pretty good stuff.

Recipe? Or are we supposed to be long distance mind readers?

I make a pretty simple salsa.
7 or 8 plum tomatoes
A large sweet onion (3-4") or a couple small ones
several sprigs of cilantro
juice of 1 or 2 fresh limes depending on how juicy they are
a small can of tomato juice
*optional can of "garlic basil oregano" diced tomatoes

Then you get to the chilies
That is a personal choice but fresh are best and how hot do you want
it?
I usually go with a couple Jalapenos with the seeds removed for a mild
salsa
You can go nuts from there.
Be sure you burn them. Put the chilies in a cast iron pan or even a
little piece of steel plate and burn *them several minutes to bring
out the flavor. Scrape the skin off that side and burn them again.
It will make them a bit milder so take that into account when you pick
your chilies
If you like it hot, use a couple Habaneras in the mix but
Serrano is a compromise.

Great, thanks! Not sure about the 'burning them' process. Do you put the peppers
in whole? Do you throw away the skin once peeled, or is it used? As you can see,
I'm a definite newbie at the salsa making.

You split the chili and toss the seeds (or throw them in the salsa if
you want the heat). Them lay the outer meat in a hot skillet and press
them down with a spatula to sear them on each side. When you do the
skin side, sear it, scrape off the seared skin with a fork and sear it
again.
I prefer to use a old piece of steel plate for this and save the
seasoned skillet for real frying. It is tough on a seasoned skillet
when you are doing it right because you want it real hot *;-)

FWIW - I've fallen for chipotle peppers, the canned ones. Use them in a salmon sauce and for my
version of pollo chipotle. Great stuff.

Here is a recipe I scrounged from one of the recipe sites online. Haven't tried it yet, but it looks
damn good - especially the garlic part!

Ingredients

* * 4 firm-ripe tomatoes (8 oz. each), rinsed
* * 2 unpeeled white onions (6 oz. each), cut in half horizontally
* * 20 unpeeled garlic cloves
* * 15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes)
* * 3 tablespoons olive oil
* * 1/2 cup lime juice
* * Salt

Preparation

* * 1. Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high
heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots
all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done.
Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly
softened and darkened in spots, 1 to 2 minutes. Let cool.
* * 2. Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into
small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions
and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into
blades as needed.
* * 3. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato
mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir
occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste.- Hide quoted text -

- Show quoted text -

Chop up a couple of chipotles and mix into pimento cheese. Or mix
into hamburger meat the next time you grill some burgers.

Speaking of grilling, pick up some Pablano peppers nex time you
grill. Put them on the grill and blacken them (skin is burned and
bubbly, then place into a plastic bag to steam for a few minutes.
Peel the burned skin off, then de-seed and enjoy! Really good with a
nice steak.

\Thanks! Those sound like some great ideas, unless the Pablano's are too hot. I'm not into 'really'
hot stuff. I'll definitely try the chipotle in hamburger idea.

Here's my pollo chipotle recipe. We have this pretty frequently.

Chipotle Chicken - John's Way**

1 large green pepper (cut in thin strips)
1 large red pepper (cut in thin strips)
1 large onion (cut in thin strips)
2 chicken breasts (halves)

¾ cup whipping cream
¾ cup chicken broth
2 or 3 canned chipotle peppers* (remove seeds)
1 tbsp adobe sauce from the chipotle peppers can
3-5 cloves minced garlic
1 tbsp smoked paprika
1 tsp lemon juice (fresh is best)
½ tsp ground cumin

*three will make this quite warm!

With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3
minutes on each side. Don't overcook! As chicken is doing its thing, sauté the peppers and onion to
your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼"
thick.

Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the paprika,
the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything.

Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying
pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get
everything nice and hot again.

Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer.
Remove from heat and serve immediately. Wrap in flour tortillas and eat away. A little sour cream
spread in the tortilla tastes good also.

Remember - everything's flexible!

Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce
for grilled, fried, or broiled salmon.

On Oct 25, 4:41*pm, John H wrote:
On Tue, 25 Oct 2011 13:32:33 -0700 (PDT), "Jack." wrote:
On Oct 25, 3:58*pm, John H wrote:
On Sat, 12 Feb 2011 12:13:54 -0500, wrote:
On Fri, 11 Feb 2011 18:40:33 -0500, John H
wrote:

On Fri, 11 Feb 2011 16:09:12 -0500, wrote:

On Fri, 11 Feb 2011 15:33:07 -0500, John H
wrote:

I made up a batch of home made salsa (not that ketchup and chili
powder stuff you get at the store) and I put some on a hot dog. That
was pretty good stuff.

Recipe? Or are we supposed to be long distance mind readers?

I make a pretty simple salsa.
7 or 8 plum tomatoes
A large sweet onion (3-4") or a couple small ones
several sprigs of cilantro
juice of 1 or 2 fresh limes depending on how juicy they are
a small can of tomato juice
*optional can of "garlic basil oregano" diced tomatoes

Then you get to the chilies
That is a personal choice but fresh are best and how hot do you want
it?
I usually go with a couple Jalapenos with the seeds removed for a mild
salsa
You can go nuts from there.
Be sure you burn them. Put the chilies in a cast iron pan or even a
little piece of steel plate and burn *them several minutes to bring
out the flavor. Scrape the skin off that side and burn them again.
It will make them a bit milder so take that into account when you pick
your chilies
If you like it hot, use a couple Habaneras in the mix but
Serrano is a compromise.

Great, thanks! Not sure about the 'burning them' process. Do you put the peppers
in whole? Do you throw away the skin once peeled, or is it used? As you can see,
I'm a definite newbie at the salsa making.

You split the chili and toss the seeds (or throw them in the salsa if
you want the heat). Them lay the outer meat in a hot skillet and press
them down with a spatula to sear them on each side. When you do the
skin side, sear it, scrape off the seared skin with a fork and sear it
again.
I prefer to use a old piece of steel plate for this and save the
seasoned skillet for real frying. It is tough on a seasoned skillet
when you are doing it right because you want it real hot *;-)

FWIW - I've fallen for chipotle peppers, the canned ones. Use them in a salmon sauce and for my
version of pollo chipotle. Great stuff.

Here is a recipe I scrounged from one of the recipe sites online. Haven't tried it yet, but it looks
damn good - especially the garlic part!

Ingredients

* * 4 firm-ripe tomatoes (8 oz. each), rinsed
* * 2 unpeeled white onions (6 oz. each), cut in half horizontally
* * 20 unpeeled garlic cloves
* * 15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes)
* * 3 tablespoons olive oil
* * 1/2 cup lime juice
* * Salt

Preparation

* * 1. Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high
heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots
all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done.
Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly
softened and darkened in spots, 1 to 2 minutes. Let cool.
* * 2. Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into
small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions
and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into
blades as needed.
* * 3. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato
mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir
occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste.- Hide quoted text -

- Show quoted text -

Chop up a couple of chipotles and mix into pimento cheese. *Or mix
into hamburger meat the next time you grill some burgers.

Speaking of grilling, pick up some Pablano peppers nex time you
grill. *Put them on the grill and blacken them (skin is burned and
bubbly, then place into a plastic bag to steam for a few minutes.
Peel the burned skin off, then de-seed and enjoy! *Really good with a
nice steak.

\Thanks! Those sound like some great ideas, unless the Pablano's are too hot. I'm not into 'really'
hot stuff. I'll definitely try the chipotle in hamburger idea.

Here's my pollo chipotle recipe. We have this pretty frequently.

Chipotle Chicken - John's Way**

1 large green pepper (cut in thin strips)
1 large red pepper *(cut in thin strips)
1 large onion *(cut in thin strips) * * * * * * * * *
2 chicken breasts (halves)

¾ cup whipping cream
¾ cup chicken broth
2 or 3 canned chipotle peppers* (remove seeds)
1 tbsp adobe sauce from the chipotle peppers can
3-5 cloves minced garlic
1 tbsp smoked paprika
1 tsp lemon juice (fresh is best)
½ tsp ground cumin

*three will make this quite warm!

With chicken breasts on their sides, slice each in half lengthwise. Put on hot grill for about 3
minutes on each side. Don't overcook! As chicken is doing its thing, sauté the peppers and onion to
your desired degree of doneness in a large pan. Once chicken is done, cut it into strips about ¼"
thick.

Put the chicken broth, the chipotle peppers, the adobe sauce from the can, the garlic, the paprika,
the cumin and the lemon juice in a blender. Blend for a few seconds to liquefy everything.

Put the chicken strips, the peppers and onions, and the liquefied chipotles, etc, into the frying
pan. While stirring, bring everything to a simmer. Let simmer for a few minutes just to get
everything nice and hot again.

Once everything is hot and done, add the whipping cream. Stir and bring everything back to a simmer.
Remove from heat and serve immediately. Wrap in flour tortillas and eat away. A little sour cream
spread in the tortilla tastes good also.

Remember - everything's flexible!

Note: The addition of about 5 tablespoons of honey mustard transforms the sauce into a great sauce
for grilled, fried, or broiled salmon.- Hide quoted text -

- Show quoted text -

I'll give that recipe a try, it sounds really good. The pablano
peppers are not hot. Some are very mild with just a hint of heat, but
occasionally I get one that has a bit of warmth (I like these the
best). It seems that the smaller ones are warmer. The warmest ones
are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are
50% hotter than the jalapeno they are made from, at least to me.
Pablanos are especially good in chili, I always add 2 or 3 chopped
ones.

I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo
sauce in the fridge ready for application to a sandwich or adding to
soup or stew. Love that stuff!

On 10/26/11 3:43 PM, John H wrote:
On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), wrote:


- Show quoted text -

I'll give that recipe a try, it sounds really good. The pablano
peppers are not hot. Some are very mild with just a hint of heat, but
occasionally I get one that has a bit of warmth (I like these the
best). It seems that the smaller ones are warmer. The warmest ones
are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are
50% hotter than the jalapeno they are made from, at least to me.
Pablanos are especially good in chili, I always add 2 or 3 chopped
ones.

I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo
sauce in the fridge ready for application to a sandwich or adding to
soup or stew. Love that stuff!

Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on
a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the
sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded,
enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and
sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all.

Uh, what do you boys recommend for cleaning toilet bowls?

On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), "Jack." wrote:


- Show quoted text -

I'll give that recipe a try, it sounds really good. The pablano
peppers are not hot. Some are very mild with just a hint of heat, but
occasionally I get one that has a bit of warmth (I like these the
best). It seems that the smaller ones are warmer. The warmest ones
are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are
50% hotter than the jalapeno they are made from, at least to me.
Pablanos are especially good in chili, I always add 2 or 3 chopped
ones.

I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo
sauce in the fridge ready for application to a sandwich or adding to
soup or stew. Love that stuff!

Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on
a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the
sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded,
enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and
sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all.

In article , dump-on-
says...

On 10/26/11 3:43 PM, John H wrote:
On Wed, 26 Oct 2011 07:32:14 -0700 (PDT), wrote:


- Show quoted text -

I'll give that recipe a try, it sounds really good. The pablano
peppers are not hot. Some are very mild with just a hint of heat, but
occasionally I get one that has a bit of warmth (I like these the
best). It seems that the smaller ones are warmer. The warmest ones
are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are
50% hotter than the jalapeno they are made from, at least to me.
Pablanos are especially good in chili, I always add 2 or 3 chopped
ones.

I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo
sauce in the fridge ready for application to a sandwich or adding to
soup or stew. Love that stuff!

Here's a tip I picked up somewhere. Take individual chipotles out of the can and spread them out on
a sheet of wax paper. Leave an inch or more space around each pepper. Then pour a little of the
sauce over each one - using all the sauce. Then freeze them. Then the wax paper can be folded,
enclosing all the peppers and taking up very little space. When needed, peel the frozen peppers and
sauce off the wax paper, and they're good to go. They don't seem to lose any flavor at all.

Uh, what do you boys recommend for cleaning toilet bowls?

Your face, coward.

On 10/26/2011 3:41 PM, X ` Man wrote:
On 10/26/11 3:43 PM, John H wrote:
On Wed, 26 Oct 2011 07:32:14 -0700 (PDT),
wrote:


- Show quoted text -

I'll give that recipe a try, it sounds really good. The pablano
peppers are not hot. Some are very mild with just a hint of heat, but
occasionally I get one that has a bit of warmth (I like these the
best). It seems that the smaller ones are warmer. The warmest ones
are maybe 20-40% the heat of a jalapeno. By comparison, chipotles are
50% hotter than the jalapeno they are made from, at least to me.
Pablanos are especially good in chili, I always add 2 or 3 chopped
ones.

I keep a jar of cleaned, seeded, then pureed chipoltes with the adobo
sauce in the fridge ready for application to a sandwich or adding to
soup or stew. Love that stuff!

Here's a tip I picked up somewhere. Take individual chipotles out of
the can and spread them out on
a sheet of wax paper. Leave an inch or more space around each pepper.
Then pour a little of the
sauce over each one - using all the sauce. Then freeze them. Then the
wax paper can be folded,
enclosing all the peppers and taking up very little space. When
needed, peel the frozen peppers and
sauce off the wax paper, and they're good to go. They don't seem to
lose any flavor at all.

Uh, what do you boys recommend for cleaning toilet bowls?

Your head...