Could someone on the Mexican border or of the Mexican persuasion or is married to one of that persuasion send me the following:

  • 8 dried California chile peppers
  • 3 dried pasilla peppers
  • 5 dried chile de arbol peppers
Someone posted a recipe and I need these peppers! (coughcoughKIKIcoughcoughSAMMIEcoughcough)

Gonna go catch up on my reading. Only about 10 pages or so.......
https://www.mexgrocer.com/9646.html...hEQYaMsQwhupdfa2ROnSHDfjlFIc2mehoCUa4QAvD_BwE
 
Could someone on the Mexican border or of the Mexican persuasion or is married to one of that persuasion send me the following:

  • 8 dried California chile peppers
  • 3 dried pasilla peppers
  • 5 dried chile de arbol peppers
Someone posted a recipe and I need these peppers! (coughcoughKIKIcoughcoughSAMMIEcoughcough)

Gonna go catch up on my reading. Only about 10 pages or so.......
I have a ton of Arbols now.
I do not have either of the other two BUT I will look for them today when I go to the grocery store.
 
I currently have packages of them all sitting in my Amazon shopping cart, to the tune of about $22. I am totally down with buying them.... but would totally hate to waste that much money on peppers if it turns out yucky. I keep looking at the photo and it looks just like the red part of the Special Burrito we used to get at a restaurant called Gils in El Paso. The burrito was the size of a newborn baby and probably the 2nd best thing to happen in Texas... the first being PICs birth of course......
All Mexican stuff that has that red tint is from dried peppers.
 
I dug through my spice cabinet and found chile de arbol, ancho chiles and piquin chilies. I wonder if I could possibly use a combo of these y'all think?
Yes I would say you can use those...know that the pequins are very spicy...the others not so much.
 

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