On Apr 1, 9:05 am, "Nunya Bidnits" wrote:

Chile Ancho Paste
Enough dried anchos to nearly fill a blender
juice of 1 lime
2 tbsp ground comino
1 tbsp oregano, pref mexican
4 cloves of fresh garlic

Toast the anchos in a hot dry skillet, turning often, until softened and
fragrant, but do not burn.
Put anchos and the rest of the ingredients in a blender with enough very hot
water to cover and let stand 30-60 minutes.
Blend until it forms a smooth thick liquid.

I like the recipe. It is similar to a lot of bases for different
dishes I am familiar with, not the least being "puerco rojo", or "red
pork". Your base is a perfect sauce for that, as it is written.
Probably a little salt and pepper, and that's done.

With the peppers toasted properly, and a tablespoon of creamy peanut
butter added, you have a damn fine version of a mole sauces, too.
Stew or bake a chicken, then ladle this stuff on top as a finishing
sauce. Oh, man!

I like the touch of toasting the anchos in a hot dry skillet. And of
course, when you are finishes with the peppers and take them out,
toast whole cumin seed next, about 25% more than you would use pre-
ground. Grind the seeds in an old coffee mill. Fresh toasted cumin
is another excellent addition to any dish that has plain ground cumin
it. It is night and day different to even the freshly ground whole
seeds.

Same here, gonna check it out. The greenhouse suppliers of bedding plants
around here get worse every year about mislabeling chile plants. The last
time around I found at least 25 % of the bedding plants were incorrectly
labeled. A few major greenhouses supply most of the lawn and gardens around
here, so its hard to get away from the stupidity.

Even in this chili laden area, it happens all the time, and for
exactly the same reason. We have 3 or four nurseries that supply
everyone from the big box home improvement stores on down. Our local
nurseries outlets are supplied by them as well.

I have planted my peppers expecting cayenne only to get bannana.
Worse, we have 3 different speeds of jalapeno here, and I like the mid
heat as a side with my barbecue and sandwiches, and the "hot" for my
sauces and cooking. So when the kids at Lowes or HD are sweeping up
at night and the mix up the little plastic tabs, you never know which
ones you get. As far as the mild japs go, they are pretty pointless
to me, so if I get a 6 pack of those it really ****es me off.

But they do the same with tomatoes as well. I have about 18 plants in
this year, and like always you don't really know what you have until
they start producing. I am hoping I got what I wanted, but who
knows. I am careful to try to get to the store early and select from
the middle of the flats to get plants that haven't been mixed up.

They are right more than they are wrong, which is all that keeps me
from planting from seed.

This has turned into an interesting thread.

Robert