Jump to content
  • 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.

Chilies/Chilis/Chillis/Hot peppers: The Topic


Recommended Posts

Update on my NM chiles. The mysterious bag of peppers labeled Anaheim made it back to CA in excellent health. They don't look like CA anaheims, although I don't think I've bought any anaheims here for decades. The were meaty, dark green and flat like a poblano, but longer and less triangular. We roasted them on the grill, peeled them, etc. Generally they were mild but a couple of them had more heat. The flavor is nice. I froze them in small bags. I think the best benefits will be gained by mixing them with the frozen very hot Hatch chile. My plans for the next week include making a green chile stew: pork shoulder, potatoes, light chicken broth and chiles to taste. Very traditional. If only I had some fresh warm sopaipillas and some pueblo honey to go with.


Note to @Shel_B: Our Airbnb was in Velarde, north of Santa Fe. The Ohkay Owingeh pueblo is just down the road. Our host gave us a jar of Ohkay raw honey from the pueblo called  RZ's Bees. It was thick and delicious. That's local honey for you.   








Edited by Katie Meadow (log)
  • Like 2
Link to comment
Share on other sites

  • Create New...