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I always grow my own peppers, serrano, jalapeno, habanero, anaheim, big jim, etc.
They grow really good here in the desert. Good soil and lots of water equals great yields.
Yes, they do--and they're even easier in containers/Earthbox Wanna-bes.
I have 2 varieties of NM green chile: Parker and Big Jims. I've always grown them in the ground, so this is the first year for those in the boxes. We'll see if they do well (attain a decent size).
I usually don't grow jals/serranos because I can get them here easily, but will some years just to get the reds.
I'm also looking forward to my Caribbean Reds, which are a habanero relative. I like them better than I do the orange.
If I'm here next year, I will probably put in a raised bed or two.
Hey, Yukiko: Ever put green chile on tofu
with soy sauce and some green onions?
Have you had a "New Mexico Roll" ( sushi-style food with green chile )?
You can get it at Noda's.
I am actually not from NM, but 40 yrs in Los Angeles, and 18 years in WA.
Mexican food in LA was fantastic because of all the mom and pop places, In WA it is pretty boring.
I make a lot of my own dishes and that tofu dish sounds delish. My best friend is Japanese and she taught me to make my own sushi, so I would really be interested in what goes into the New Mexico Roll.
Soon, I will be moving to Arizona and I can't wait to take a trip to NM to get a big bag of pasilla peppers. My absolute favorite food is chili relleno. The restuarants here just can't get it right so I am experimenting with my own recipes. I love tofu, but I never considered using it for a low fat filling for Chili Relleno. You inspired me Thanks
I call my habaneros pumpkin bombs. I always want to dip them in chocolate and give them to the trick and treaters. My wife won't let me do that, which is probably a good thing.
No offense intended, Rybert! Although red is my fav, I also don a skirt when green chile chicken stew is on the menu.
I have to agree with Mike & Mortimer about red for carne adovada - how could it be any other way??? My basic rule of thumb would be red for any meat that comes from a pig.
p.s. A little known factoid: Red chile eaters do it better.
Española and Santa Fe, are known for them!! Yummmm.. No one can beat Northern New Mexico!
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