Re: [CH] Chile Sauce and growing Poblano questions
wilsonster (wilsonster@gmail.com)
Mon, 16 May 2011 10:23:01 -0700
I'm hoping the same thing Gard, I live in South San Jose and the weather
is not being very nice to us so far this year. Put my peppers and
tomatoes in the ground 3 weeks ago and they haven't grown a bit. Just
not enough sun this spring. My radishes and cucks have sprouted but then
just stay as sprouts.. I'm hoping for a few days of warm sun to get
things going.
Paul, come on spring, PLEASE
On 5/15/2011 8:10 PM, Gard Meddaugh wrote:
> Hi All,
>
> I have a couple of questions that I hope someone can help me with.
>
> Mark's site has a link to a Red Chile Sauce that suggests boiling dried red chiles then running them thru a blender. The few times I have done this, I have held them down with a spatula and pulled the meat off with another spatula. I roast my fresh chiles to get the "coat" off and am bothered by the idea of eating the coat with the chile sauce. Has anyone experience with this; how much difference does it make with the dried chiles??
>
> My Poblanos went in about 5" tall and are now about 8" tall. They are tiny and cute and have BB sized buds on them. Would it make any difference to clip off the buds now??
>
> cheers,
>
> Gard hopin' we have a summer this year in the south S.F. Bay Area.
>
>
> The beginning of wisdom is to call things by their right names. --Chinese proverb--
>