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Found this about "burritos bars" in Dublin     http://www.youtube.com/watch?v=kI0e0DGPU1U

I personally love the seeds in my sauces. i make sure to strain them if i need a really smooth sauce like for enchiladas.

I didn't vote because i like black pepper a lot but not more than chiles.  I especially like black pepper on mashed potatoes and macaroni & cheese.

I might try to find a place where they get partial sun, otherwise nice knowing ya. Annums do the best in my garden they seem to be able to handle the most direct sun for longest. I babied my seedlings the first couple years, its too much work for me now. I have a few varieties now that i like...

I start all my seeds outside in direct sun. Some handle it better than others.

I was going to make some sauce and remembered this topic. This my very hot chile de arbol sauce. Toasted half a 12oz bag of chile de arbol, and some garlic   char tomatoes and onions     ground up my chiles  still grinding finished grinding, i charred the tomatoes and onions, i like using...

I ate at king tacos a few times when i used to work in maywood. I wasn't particularly impressed. The best tacos come from places that only sell tacos, is what i've noticed.  Here's a link to a lecture on Mexican food in the U.S. he touches on the topic of authenticity and how food and culture...

Some of my chiltepins and piquins go black sometimes, i think its some kinda sun protection. I thought yours stayed black. Sounds interesting though, wonder if the chiles will point up or down. Mine sometimes randomly cross. I'm sure i will get some surprises this season

does it stay black or it eventually goes red? Do you have a photo of a ripe black tepin?

I've bought dried arbol chiles with no heat  and some that were very hot. They very between producer and times of year they are harvested.  If you get really hot arbol chiles and use more chiles than tomatoes and onions in your sauce it can come out very spicy.  In my typical sauce which is...

They have so many regional names for chiles in Mexico is would be hard to tell without a photo. Try looking up cascabel chiles

It just seemed weird that Halbrust was gonna steep the peppers for 4 days, then cook them down anyways. 

What does steeping the peppers do? When I rehydrate chiles i just boil them in water until soft it takes anywhere from 10-40 mins and get on with it. 

I've had some manzanos germinate after about 2 months. I thought they were duds so i planted some other type of seeds on top. Both kinds came up around the same time

  I have recently come across some piquins that have a soapy taste when fresh, but that disappears after drying.

I grew up with chile's and hot sauces, fresh and bottled. Growing up there was always some kinda piquin/chiltepin type chile growing in the yard, my parents would plant seeds from chiles their friends gave them. My first memory of eating a chile pod was when i was 6, it was a really small type...

Dried toasted piquin.

I use a similar technique and it comes out fine. I get apple juice or grape juice(frozen concentrate usually) add some sugar and some bread yeast, put my airlock on top, I then let it sit for about a week or more depending on the time of year it is and the ambient heat, and that's about it. No...

I haven't researched this deeply but the generally accepted way of using the word is tamal for singular and tamales for plural, but as mentioned before i have heard spanish speakers say tamale when referring to one tamal. The word tamal is a corruption tamalli in Nahuatl, what you might be...

You can buy tamarind paste? I usually just buy the pods remove shell and boil until it's mush. I Never got a bitter flavor from it just super tart. I use it to make a sweet tamarind drink.. A lot of Mexican candy uses tamarind.