OMG everybody I just looked at this week's Winn Dixie ad and

We love them on our cheeseburgers....just the best thing ever! Putting a few in our breakfast

burritos this morning.

 
can? They have them in cans.....get the fresh, you will never go back to canned.

and you can pick out what you want.

 
A caution about the big barrel roasters at the grocery store

I have bought them roasted at Central Market where they were overcooked and dissolved to mush when I went to peel the charred skins off.

 
Just don't try pulling the blackened peel off the frozen version. Frustrating! Do it when

it's moist and loose and save yourself the grief.

 
Also, I do think it's an acquired taste. I wasn't that crazy about them when we first moved to ABQ,

but then the spiciest thing in my mother's pantry was black pepper.

 
Our store always has them marked and in separate bins. Usually well apart for each other

so consumers do not mix them up. Yesterday, the mild and hot were our on separate ends of an island display. Hubs had to ask for the medium hot, which they had in back

 
Okay this is good to know. Not that I can get them here. But would the pointy/longy be true of other

peppers, in general?

I notice that Anaheims have a variety of resident heat.

 
Thanks so much for all your information everyone! I didn't know

there are variations in heat so that is a help. However, this is South Florida and they really don't do Mexican food so I'm stunned to even seen them. That said, I went just a bit ago and there was just 1 little spot of a few of them and it certainly wasn't marked with anything about the heat so I picked up 1 pound. John is roasting 2 of them under the broiler right now. I told him what Mellissa said about pointiness so we picked out 1 smaller/pointier one and the other bigger and fatter rounded end. We'll do a taste test and see what we think. I had a lot of running around to do so went to a W.D. in that area not the one nearest to me. They never have anyone in produce at that store that speaks English so no help there. I noticed after getting home they charged to much so I will go to the store near me that I usually go to and get more if we like them and get the price straightened out. They speak English so maybe I can find out more on the heat. Thanks for all your help and I see breakfast burritos in my very near future (tomorrow) and chili cheese burgers also.

 
OK, roasted, peeled and tasted. Delicious chili flavor and heat was

totally different on both of them. Tasted both at the tip of each and smaller pointier one was extremely mild. Larger rounder tip had more heat. Up at the seed pod area the bigger one had a lot of heat but that is just tasting a piece on it's own. Sure wouldn't be a problem used with other ingredients. They charred and blistered quickly under the broiler and a breeze to peel after sweating. We just got back from the store near me and got the price fixed on the first pound and picked up 3 more pounds. I'll roast and freeze tomorrow. I love Panini's with cheese, red onion slices and chili's so these will certainly be making an appearance there. Yum Thanks everyone for your help.

 
This thread inspired me. I made green chile sauced chicken enchiladas along with beans, rice, and

guacamole for dinner last night. Also fresh tomato salsa. The chiles I used were the variety Big Jim from my freezer.

 
That sounds really great! How did you make the green hile sauce? I was thinking of

blending some roasted ones with a bit of chicken stock and cumin/chile powder. I still have a few in my freezer from last summer, I roasted and froze them whole.

 
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