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OT Good eats
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... |
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