RE: [CH] texture, flavor, color and warmth
John Sphar (chilehead@pacbell.net)
Thu, 16 Jul 2009 08:45:06 -0700
The manzano (Mexico) or rocoto/locoto in S. America, canario in I think the
Caribbean is a favorite of mine. Tom, I guess we are both lucky to be able
to get them in the store. My Mexican market had a fire in the kitchen, but
it never closed. But they had to replace all the produce. So I went in and
they had all the big beatutifil rocotos from green to yellow, orange and
red. Muliticolor too. Now I have them and don't really know what to do with
them.
What kind of roaster?
John S.
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com] On Behalf Of Tom Greaves
> Sent: Monday, July 06, 2009 7:24 AM
> To: chile-heads@globalgarden.com
> Subject: [CH] texture, flavor, color and warmth
>
> SandyO wrote <It is bliss to bite into a piece of chile that
> has texture, flavor, color and warmth that ties it all together. >
>
> That immediately brought to my mind the Rocoto pepper. They
> are like a big juicy hab. They are worth looking for. They
> are yellow, round, and about 3" in diameter. Unlike habs,
> they are thick walled like a bell pepper and squirt juices
> when you bite into it (so keep your eyes closed unless you
> like Hunan eye). They are also call Manzano (spelling?)
> which is Spanish for apple. I made a special trip to my
> favorite Mexican mart last week just to get some. They
> didn't have any then, but had some giant jalapenos for my new roaster.
>
> Tom
>
>