[CH] marshall's Salsas trendy + otherwise
Jesse Guadiana (jguad1@mer.cioe.com)
Fri, 23 Jan 1998 23:34:01 -0600
Yo, Chile-Heads,
Greetings and saludos from (NW) Indiana.
> From: "Matt Kraft" <kraftm@tim.hji.com>
> Subject: Re: [CH] hot sauce sources
>
> >>Never expected to see hots there! I know that there are Marshalls located
> >>along the Eastern U.S., but I'm not sure about elsewhere.
>
> Yeah we have one in Evansville IN, (southern Indiana) and I have never
> been. I plan on making a stop in there now.
>
I similarly willsearch some Marshall's out here. Along the same lines, I
picked up some trendily-named-and-packaged ("La Frontera Grill"?)
Guajillo salsa "recipe from central Mexico" at Marshall Field's,
downtown Chicago. $5+ for a 16-oz. jar, but I can't recall trying
guajillos so I went for it. NICE flavor, with a smoky, tamarindo-type
taste to it courtesy of the guajillos. For a "medium" it was rather
mild, tho, even by non-CH standards. So NATCHERLY I wanna try and
duplicate/improve upon this taste.
I buys me some dried guajillos. Nice eye-opener when eaten like dried
fruit! (YKYACHW?) Now I gotta surf youse's Ring of Fire pages in search
of recipes!
Item last:
I found a reasonable substitute for Lol-Tun's hab. salsa, after my lil'
CH#2 BROKE the lil' bottle: A hab. salsa from "La Adelita," an L.A.
outfit that imports from Mexico. Try it! Only $1.39 at Supermercado El
GUero (umlaut-diaeresis there). Instead of Lol-Tun's hab/carrot
approach, they use comino (cumin) in it, which you can DEFINITELY
detect. Tastes like "La Viuda" salsa with a NICE hab. kick, complete (?)
with minor scalp perspiration.
FYI Judi &c:
"Budin" or "Pudin" are "Spanifications" of "pudding"
> BUDIN AZTECA
> (Aztec Pie)
> Judy Howle
> howle@ebicom.net
And is it settled about chile vs. pepper?
Hasta la lista,
Jesse G. ("CH1200")
jguad1@mer.cioe.com