You forgot a few varieties... so I can't participate in your poll.
We have sorranos, jalapenos and green chilies (grown from seed from green chilies of Hatch NM.)
The sorrano an jalapeno plants really add a nice touch in the greenhouse, very beautiful plants!
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It would be great if you could kindly post a few pics for the world to see what you mean by "beautiful."
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You're right, jalapenos, serranos and green chilies are among the most popular for home gardens. My bad.
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Hey, they only gave me 5 slots for options. What can I say?
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Serrano chili peppers are the ones El Pollo Loco uses so much they pile some up in the salsa bar -- it seems to me the serrano pepper is a key ingredient to their very delicious citrus chicken marinade, that and saffron (very small quantity though, at $400 an ounce it's too expensive).
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I find it noteworthy that two of the items EPL offers
for free are their
most delicious: serrano chiles and creamy cilantro salad dressing, which together make a unique dipping-and-crunching taste sensation. Not for the spiciness-squeamish amongst us, however.
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Do your serranos look like that? They're best fresh because dehydrated they lose their powerful flavor, and they get moldy too fast.
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Jalapenos are misunderstood and alarmingly controversial, it seems to me. I have asked chefs at Mexican restaurants about using them and I am amazed at the variety of replies I get. Some say they use them "for the hot" (meaning hot spiciness), while others say they're not hot enough but they have a special flavor that can't be duplicated or faked, so they use them for their flavor, mostly.
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Have you ever seen purple jalapenos? They start green, become purple for a few days, then mature on the plant to deep red. With all three colors simultaneously, green, purple and red, the plant makes a gorgeous addition to your garden, and they're not as hot as typical jalapenos.
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I was amazed to discover that chipotle peppers are nothing but smoked and dried jalapenos. It takes 10 pounds of the latter to yield one pound of the former.
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Do your Hatch green chiles look like these? I know, these are red. duuh. But I think they may have started out green.
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Hatch chiles are a cultivar of the common New Mexico green chili developed at the Chile Institute at New Mexico State University in the 1920s. The Hatch Chile Festival occurs annually each Labor Day weekend and draws up to 30,000 people from around the world to the tiny town of less than 2,000 residents.
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There are many varieties of Hatch Peppers. Here is a list of the most popular: NuMex Big Jim | NuMex Sandia | NuMex Joe E. Parker | New Mexico 6-4 | NuMex Heritage 6-4 | NuMex Heritage Big Jim | Barker Extra Hot | NuMex R Naky.
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Have you tried throwing some chiles into the blender to see what you get?
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I don't know anything about tomatillos but I saw a guacamole recipe the suggests roasted ones as an optional ingredient.
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