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Gorio

Quote:

Originally Posted by Leonard Blaisdell[_2_]

In article ,
"cshenk" wrote:

Yup, it's an americans idea of what they think mexican is like, but
milder in general than any true sauce they would use a name like that
with. Still, we know what was meant. The person used picante sauce in
the meatloaf and it worked for them.

I tend to stay up late at night. I occasionally watch "Imus in the
Morning" which airs at 3 AM here. He was soliciting advice from a
Mexican food specialist who was telling him of delicious Mexican sauces.
Imus asked if they were better than "Cholula". Since he spends a lot of
time in New Mexico, I thought he might know something.
I looked for "Cholula" in the Mexican section of my grocery and found
it. It has a semi-oval wooden cap. It's made in Mexico. It has replaced
everything I ever considered as hot sauce as my favorite, and it isn't
very hot. If I were inclined to make a Mexiloaf, I'd start with a half
cup of that for a pound of meat. But I haven't yet.
Anybody else like this stuff? I think it's great!

leo

Cholula is the only sauce I know of made of chiltecpin chiles from Mexico. My persoanl favorite pepper. Little firebullets, they are. Not like the vinegary crap most US sauces ahve evolved to be.