Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Yesterday, I decided it was time to use (some of) these. To experiment a bit, as I haven't cooked with them before...
So, using a mix of the hot and mediums...
A New Mexican red chili sauce was made. And the apartment smelled great. Mixed a little with some previously prepared @rancho_gordo Vaquero beans, heated them together and they were really delicious. Next up, carne adovada.
Yesterday, I decided it was time to use (some of) these. To experiment a bit, as I haven't cooked with them before...
So, using a mix of the hot and mediums...
A New Mexican red chili sauce was made. And the apartment smelled great. Mixed a little with some previously prepared @rancho_gordo Vaquero beans, heated them together and they were really delicious.
