Have you checked the dry goods in the local SMkjnorris918 said:Nothing hotter than a habanero.
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Unfortunately, yes.Elpicante said:Have you checked the dry goods in the local SM
You´ve painted a mighty grim picture here.  Still, thanks for sharing.  FWIW, I always felt a bit suspicious about NMś claim to be the Chile Capitol of the World.Voodoo 6 said:Being the "Chile capitol of the world" (someone should kick us in the arse for even suggesting that) lol, our selection is grim indeed: habs. jalas, Serrano fresh, arbol, and japones dried. During August and September the green Chile harvest comes around but few chiles come from Hatch anymore, they are usually from Limitar, NM and consistently taste like hay. If you happen to find any Young Guns in the store they are legit Hatch and are superior in quality. If you do happen to find Young guns, you probably have to enter some shady backwater shanty and deal with the yakuza for a pound, especially if it's for the Lumbre.
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Oh and the fresh stuff at the main Asian market should have never been put out. Moldy and decaying, looks like something Spielberg would imagine.
ÂShowMeDaSauce said:Heading out to the Korean market in a few minutes. Large ripe gochu might be in season now but they almost always have green. They had some ripe last year around this time. The ones i tasted before were kinda mild and way larger than the variety im going.
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Will post some pics if they have any.
Nice score.Walchit said:Guy at the farmers market had Caribbean red habs, yellow scotch bonnets and one yellow fatilii looking pepper all mixed together, grabbed the fatilii and 11 scotch bonnets for 2 bucks