For me the serrano is the king of peppers for flavor and heat, I love them.
Posted on 04/01/2021 7:24:11 AM PDT by mylife
For me the serrano is the king of peppers for flavor and heat, I love them.
Agree
I make my own pickled serranos, so have not tried those. For a pot of chili (or pinto beans with ham hocks), though, I’ll always add a few La Costena chipotles with adobo. Good stuff.
Not even ice cream for dessert? (Very old joke.)
chipotles with adobo.
A little goes a long way, I slip a couple in my chili
Yeah, I never use the whole can. Just two or three, chopped, and a spoonful of the adobo sauce, then freeze the rest in a baggie for the next pot.
2 and a spoon of sauce, it on of my secret ingredients
You just posted it. Now it’s not a secret anymore.
One of my secrets...
I use 7 kinds of chilis, most are for flavor not heat and there are other secrets as well.
5 chilipequins will make it hot and the serranos
Damn! I’m giving my secrets away!!, but wait theirs more...
I use chile pequin and/or chiltepin, chile de arbol, some ground red chile (Chimayo if I have it), some green chile (canned is OK), some minced fresh jalapeno or serrano, a couple of chipotles, and plenty of black pepper. And yes, I use pinto beans in chili. (New Mexico style red or green chile is an entirely different matter.)
You’re on the right track, and of course NM has to have green chilis! those go in mine too... For Flavor!
Worst pepper whooping I ever had was Wild mountain grown chile pequin and/or chiltepin in Nogales Mexico, they are so small, how bad could it be I thought.
I was blind and could not breath for 10 minutes!
I remember finding wild chiltepin bushes in the woods around Alamos, Sonora, when I worked there. The cook made me a jar of pickled chiltepines which I used up over the course of the next few years. Treat these with respect!
Also, there’s a type of chile pequin that you might find as an ornamental plant called a rainbow pepper. The blossoms are white, then the fruit is green, turns to purple and stays purple for quite a while, then yellow to orange to red. All stages can be on the same plant at the same time, so it’s quite colorful. The ripe peppers are about as hot as chiltepin. I have some dried ones around here somewhere, so I think I’ll try growing another.
A latino buddy of mine never found a chile too hot for him to handle. He’d seek out the hottest varieties just to show off. Ghost peppers, Thai chiles, others that I’d never heard of. Covid got him earlier this year, I’m surprised that the chiles didn’t kill the virus first.
Wouldn’t this scar your GI lining?
A nice belch "cleans your teeth and saves wear and tear on your backside."
Hat tip sir... you know your peppers.
dunno.
I’m not the doctor, just the doctor son... but I can ease your pain until the doctor comes..
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