Re: [CH] Chipotles and Datil question....
jim wolfe (yoda@clark.net)
Wed, 24 Feb 1999 18:35:04 -0500
Phil Cody is rumored to have wrote:
> Probably the best point of reference for fresh Datils would
> be another chinense variety and a favorite of many
> CHs.....the Hab. Datils have a unique fruity aroma and
> taste that is similar to a Hab, but they are not as hot.
Careful here - I and several on my friends around here think that the
Datil is hotter.
Local conditions seem to have a large effect on the heat of chiles, and
in Baltimore, MD
the Datils sure seem hotter than the Habs.
> The can be used in all the ways you would normally use fresh
> Habs, salsas, stir fry, sauces, etc. They dry quicker than
> Habs because the pods have thinner walls and they make good
> powder.
They dry very well.
Tonight's dinner was braised cabbage with fake smoked sausage
liberally spiced with home made Datil and Serrano powder.
--
Jim W My opinions are just that; not my employer's or my wife's!
!! Do not assume that your freedoms are assured !! The truth is out
there
Brew and Let Brew; Homebrewing is Fun -- For a Hot Time: EAT CHILES