I don’t know from wide variety of chiles and peppers that exist in the world but out here they reign supreme. I’ve heard that chile can be addicting and after trying my sister-in-law’s Chilaquiles yesterday I think I understand why. The dish is simple–toasted corn tortillas covered with a radiant-looking sauce of New Mexico Red Chile covered with grated cheese and some raw onion and served with eggs and re-fried beans.
The chile sauce had some spice to it but not overwhelming heat–instead, I really tasted a deep, complex flavor. The addiction part is no joke because my mouth is watering just thinking about it.
Em’s sister has bags of chiles in her freezer. The chiles are reconstituted in hot water before pureed into a sauce.
Happy Eats with my brother-in-law…with a side order of Matzoh.
Yummy. I've got a bunch of little chile peppers from years of growing them They are hot. Used to chop one up in the spaghetti sauce for the day. One time I made the mistake of scratching my nose while cutting up the chile. Took about an hour with an ice cube on my nose to get the fire out.
OT, just heard that Carl Pavano is going to open Target Field for the Twins -- against the Red Sox. So who do you root for in such a situation Pavano or the Red Sox?
Pavano.
Looks delicious. Chilis, from extremely hot to mild, are one of my favorite foods, so those pictures have my mouth watering.
[1] Pavano a thousand times over.
Those really look good.
My wife got me several bunches of dried chiles from a mail order place. That was nearly a year ago and I haven't used half of them. I wonder how long they last.