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#21 willard3

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Posted 14 June 2019 - 06:57 AM

A chile which doesn't get much attention here is the chilaca/chile negro. They are great in salasa verde,  they make great shooters and, if you ever make mole, they are required in their dried form (pasilla)

 

 

48060862317_931c55a8be_o.jpgchilaca2 by Willard Bridgham, on Flickr


Santa Maria Ahuacatitlan, Cuernavaca, Morelos, Mexico

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#22 saiias

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Posted 14 June 2019 - 07:35 AM

Shishito peppers for cooking.

Mako Akokostrade pepper from Africa. This is very good for making powders and for cooking.

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#23 Bicycle808

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Posted 14 June 2019 - 10:06 PM

A chile which doesn't get much attention here is the chilaca/chile negro. They are great in salasa verde,  they make great shooters and, if you ever make mole, they are required in their dried form (pasilla)
 
 
48060862317_931c55a8be_o.jpgchilaca2 by Willard Bridgham, on Flickr


I wanted to grow those this year. I had a helluva time finding seeds, and unlike Guajillos and de Arboles, the seeds in the dried pods I can buy locally are not viable. (I guess they are dried at higher temperatures.) The seeds I did manage score did bit germinate for me, either.

I guess there's always next year.

But, I just wanted to chime in and say that kitchen would be far poorer if not for dry pasillas and Pasilla powder. I was psyched to try these fresh, and make some powder from homegrown pods.

So, yeah, grow some of those, if you can.

You are entering the buttocks with the spicy hand of Chinese pepper? And pleasure from this low pepper? I am not sure but the scorpion pepper musk when raw, is the sexual experience. This is granted, and evident in the taste, and the woman jealous. 


#24 MBGardener

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Posted 15 June 2019 - 05:15 AM

I used to grow these some years back and they were always great peppers both fresh and dried.



#25 ShowMeDaSauce

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Posted 15 June 2019 - 10:21 AM

I looked at pasilla before deciding on aji panca. I can buy dried pasilla pods locally fairly cheap. Dried panca pods though are expensive online and no local markets have them. I would still like to try them though. Im not really a fan of mole.



#26 Chorizo857_62J

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Posted 19 June 2019 - 03:13 PM

Pasilla is just what I am looking for, primarily for my cooking.  Will look locally for dried pods, but I have never seen it in fresh plant/pod form.



#27 dragonsfire

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Posted 19 June 2019 - 03:21 PM

Hot Portugal Pepper, their on the lower end, Thai pepper level.






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