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You can make chile rellenos with them.

Yeah i notice a lot of people call Pico de Gallo "salsa" when there is nothing sauce like about it, which really bugs me. Maybe I'm just hung up on the spanish definition salsa=sauce. Like when people say they're BBQ'ing but they're really just grilling burgers and hot dogs.

I've been reading a lot of the cooking threads and have been noticing the term "hot sauce" is usually used for bottled chile sauces, and the fresh un-bottled sauce is usually called "salsa". For me salsa just means sauce of any kind. How do you all use the two terms? Do most people use the two...

Your sauce sounds very reasonable. If it is to vinegary i would add more of the other ingredients, always taste as you go along and adjust accordingly. Keep making more sauce, look at other recipes for inspiration, and it'll probably be hit and miss for a while till you get a good feel for what...

Looks like a poblano to me.

What spongey said is a good rule of thumb but i would add that many people prefer certain chiles picked and eaten while still green. It depends on the chile, how you're gonna use it, and your personal preference. Picking them while still green is trickier.

I understood it as you meant it "green hot sauce", but maybe that's because I often use the word chile to mean hot sauce not just the pod itself.

I read the Wayfinders a few months back. This is such a great lecture!

I've seen these I while back and they were pretty good. I am always on a look out for a good documentary any other good chile docs out there?

I have more chile plants than i know what to do with. If you're in L.A. this summer I'd be happy to part with a few Portuge.

Cool, I'm in

I have no idea what type it is, i got it's grandparent plant from a bag of fresh pods my friend gave to me like 6 years ago. I'm sure he got his plant from some pods someone gave him or from those small bags or dried piquins sold in the mexican spice section of the supermarket. I grew up eating...

Here's a photo of a manzano i was about to throw out about a month and a half ago, finally it has pods.

they kinda look like my piquins, but where stem connects to the pod is different.

here are some piquins

I would char them along with tomatillos, onion, garlic, add cilantro, salt and some vinegar and you'd have some super spicy green sauce.

The best way for me was what is what i mentioned before. Just a pot with dirt left outside in the sun and watering it everyday, it's getting pretty warm here so i have to water everyday now. I have a window sill type container that i filled with jiffy seed starting mix that is doing really well...

Definitely it's been over 20 years since then, must be implanted memories. Tapatio is not my favorite but at only a few dollars for a quart it's not bad.

Piquin!

Does anyone remember Tapatio sauce from before the early 90's? i kinda remember it being more like La Guacamaya, or Valentinas, and less spicy than it is now. DId they change their recipe? I feel I might be mistaken.