Text 23014, 63 rader
Skriven 2012-03-29 06:45:38 av Dave Drum (1:261/38)
  Kommentar till text 22990 av Jim Weller (1:123/140)
Ärende: Chilies
===============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> you may be better supplied than I -
 DD> albeit at somewhat higher prices (probably).

 JW> Probably, all hot peppers are $6.99 per pound. Not too bad for
 JW> habaneros but pretty dear for Anaheims and Jalapenos. They are
 JW> partly all the same price as our cashiers can't tell one kind from
 JW> another.

It's much the same here. At one of the stupormarkups the sign on the chile bins
says "Hot Peppers $2.99/lb" When they do have scotch bonnets (I buy them around
Halloween sometimes in case I get any trick or treaters) are separate - and
more pricey. Still, it's a crap shoot if I get charged the annum price or the
chinense price. I dunno what would happen if I tossed a bag of manzanos onto
the conveyor.   Bv)=

 JW> I can always start them indoors.

 DD> You can expand the growing season on both ends if needed.

 JW> Oh, I do. but I stop harvesting in Nov. when the plants wither from
 JW> lack of sunlight. The electricity needed to operate grow lights is
 JW> 10X the price of fresh peppers in the stores.

I don't use grow lights either. And for the piquins that grow out back along
the fence line ... they sure are some hardy dudes. They get zero in the form of
care, fertilising, etc. But, for the past eight years there have been chilies
growing back there for the plucking. It's enough to make a gardener weep. v)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Salsa de Chile Manzano
 Categories: Salsa, Chilies, Vegetables
      Yield: 3 1/2 cups

      3 oz Manzano chile
      3 cl Garlic; peeled
      1 lb Fresh tomatillos; in small
           - pieces
    1/2 ts Allspice berries; ground
    1/2 ts Black peppercorns; ground
      2    Scallions; sliced
           Salt

  Make sure all ingredients except onions and spices are
  carefully washed. Blend everything together until it is a
  smooth mixture. Then season with salt, to taste.

  Makes 3-4 cups salsa

  Recipe from: Roberto Santibañez

  From: http://www.savorsa.com

  Uncle Dirty Dave's Archives

MMMMM

... In a time of universal deceit, telling the truth is a revolutionary act!

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