Re: [CH] Chipolte

Celeste or Dave Anderson (chilehed1@powernet.net)
Mon, 23 Nov 1998 10:05:40 +0000 

Hi Marguerite,

Your message prompted me to do a search for adobo on the internet. 
Adobo is used in cooking in the Philippines, Puerto Rico and Mexico 
and I'm sure many other Spanish Speaking countries. Recipes vary and 
about the only thread through those I looked at is vinegar. Since 
folks have been talking about Chipotles which are Mexican, here are 
the ingredients on a can of FARAON Chipotle Peppers in Adobo Sauce:

Chipotle peppers, vinegar, tomatoes, water, onions, sugar, iodized 
salt, paprika, soy bean oil and spices. 

Don't be afraid to ask questions and just ignore those who will tell 
you to search the archives for your answers. When one person asks a 
question a lot of others probably wanted to ask it too.

Don't be afraid that you're not a chile-head if you're only at the 
Jalapeno stage. Many of us enjoy the heat, but more important is the 
flavor which is found in the hotter peppers such as Habaneros. The 
respondents in the recent hot sauce article pretty much were 
unanimous in saying that flavor was more important than heat.

Welcome to the group!

Dave Anderson
Tough Love Chile Co.
http://www.tough-love.com

>     Thanks, Jacqueline, for the clarification on the meaning and
> pronunciation of Chipotle.  I had also wondered about the term, adobo.
> I am new to the Internet, and to this list.  I really appreciate the
> patience demonstrated by the experienced list members, with the members
> who are trying to learn more about this field.  I think that for every 1
> person who is brave enough to ask a question, there are plenty more of
> "us chickens" out here, wondering the same thing.
>     At this point in my membership, to the list, I am trying to learn by
> reading, and hope to contribute when I have become much more informed.
> I have already decided to plant some hot peppers in my garden next
> year.  I will try habanero peppers next spring.  My level of experience
> with hot peppers is the jalapeno peppers.  I have made "Firebread", a
> cornbread with cheddar cheese, onion, and a cup of diced jalapeno
> peppers.  I guess, that would not be hot enough to be worth eating, for
> most of the people on the list.  I am both afraid and anxious to try the
> "really hot" stuff eaten by real Chile-Heads.
>     Marguerite
> 
> 
>