Noob ChileHead from Plano, Texas

LunchBox said:
Welcome from a little west of you. Try this...take half a dozen roma tomatoes, and 3-5 cloves of garlic. Roast them on high broil in the oven on the top rack. Blacken as much as possible. On a lower rack, place the fresh tepins...and roll them around a bit every time you turn the maters. The garlic will finish first, toss it in a blender. When the maters finish backening the skins, toss in blender. throw a handfull of dried chile de arbol on the tepins right before you take them out...30 seconds will do. Toss all that in a blender, add some sea salt, onion powder, black pepper, and thin with a spash of water. If it's too potent, you can add a can of Rotel to the blende...you want to belnd it very well...chunks don't work in this recipe.

Let it chill uncovered overnight...then right before you serve it, pour some in a bowl, and add a little fresh onion and cilantro to just what you put on the table.

You can sub in dried pequins or tepins from the store, but only roast for 30 seconds or less...dried chiles burn up fast...a little burning on the dried stuff is want you want...but not too much.

Do it.

Oh...if you ever want to come out west a little with a pound or two of fresh chiles...let me know. I can show you a little magic.
Click to expand...

Hey Hot...

Man that really sounds like a plan, I like roasting and grilling, about all I can do being a bachelor but I am definitely going to try it, as the only way I am going to learn is to jump in there and do it and I figure if I really get stuck I will hit up my PHD Physicist little brother :) But I have a feeling I will get more help from you guys...Yea I just moved here to the big "D" for a real good IT job! and the I brought the mother plant in a big pot and my guitars and my dog in the back of a Saturn, hehe, that was fun, that is all I could carry, I just started leaving it outside last week and it is liking the sun, getting good and dark green... I have kept it alive for about ten years....I have alot of the peppers from last year dried out and extracted the seeds with plastic gloves on for sure! they germinate pretty well in Orchid Soil so I started about 20 more for this summer. I am still house hunting close to work so I won't have a good crop this year but if any of ya'll that are close to me want a few seeds to try out this Spring just pm me if you ever get up to DFW or we could do some trading for varieties I don't have like Red's and Ghost's and I could snail mail some to you cause I kind of would like to have some witnesses to this pepper's characteristics...and spread them around like the birds originally did, only thing I ask in return is advice and help making a good hot sauce from these... I will attach try to attach a pic of them, I call them Frank's Firecrackers cause they sure pack a punch. And the plant produces alot more fruit per picking and less picking time then the Mother Tepin Plant little BB size peppers. They are perrenial and have the thick woody stem of the parent.

I want to thank everyone for the warm welcome....and I am sure I will enjoy and get alot out my visits

here..of


Frank




Ah well can't get it to work but just put the above link in your browser to see a good pic of the peppers...

Be well...
 
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