WOW! Makes me hungry. I may try this with the first habs I pick this year. It has not been a good year for the habs thats for sure. I was hoping to get a few by now, but I figure good things happen to those who wait! Here is a link that might be useful: The Pepper Guy's Blog

We all like the green sauce.Too much trouble to make when you can buy it already made.I use the Las Palamas brand from WalMart on the Mexican Food aisle.They also make the red sauce but I have never used that because we prefer the green.Sometimes I use the green "as is" out of the can,sometimes I add a can of cream of chicken soup and some sour cream for a creamy sauce.We just had green beef enchiladas Friday.I made one pan with flour tortillas and 2 with corn.Put one in the freezer for later.I made rolled ones this time but a lot of times I just layer the tortillas,meat,cheese and sauce and make a casserole.Much easier and faster when you are cooking for a crowd.Either way they are always devoured! DS wanted them rolled this time so that's what I did.I do always roll them when I use flour tortillas. There's a Mexican food place where we eat regularly in TX that makes the BEST green sauce.I asked one time what was in the sauce and they said it was green chilies,tomatillos, onion,celery,bell pepper and lime juice cooked in chicken stock.I think from the consistency they probably put it in a blender after it is cooked.It has the most delicious,kind of tangy flavor I have ever tasted.Some day I am going to try to duplicate it.LOL I don't think you can go wrong with the canned sauce.

I posted a picture of some of my habaneros on a thread that Annie started about harvesting, but I don't think I put my recipe in. Anyway, the way I make it is to take a bunch of habanero chilies and put them in a grill pan so that they will not fall through the grates of the barbeque, and then I char them slightly over mesquite charcoal, but you can use whatever charcoal you like, but it must be charcoal or wood to get the smokey flavor that I like. I usually roast a few cloves of garlic in the pan with the chilies, and I also roast a few of the large red or yellow bell peppers, to make the sauce a bit milder and make it go further. After the chilies are charred, I move them to a Pyrex or Corningware pan that has a good lid, and I let them steam covered. They must be covered right after they are removed from the grill. You can use whatever ripe chilies you have, but cayenne is not a very good choice because it is not very fleshy. You can include the tiny Thai chilies also, but I generally only use fairly large chilies, as they are better for making a sauce. After the chilies have cooled (sometimes in the fridge overnight), I remove the stems, some seeds, and some of the skin that is loose and put them through a food mill with the garlic, but you can use a sieve or colander, as long as the holes are small enough for the seeds not to pass through. Be careful of fumes at this point, and you may want to wear a snorkel to avoid breathing them in. You may want to wear rubber gloves also, but I generally do not. The worst part of it is when you have to rinse out the food mill, for when you do this, even more fumes come up in the air. When you have the bulk of the chilies through the food mill or sieve, add salt and vinegar - I generally add one part vinegar for four parts of chili puree, and I add a fair amount of salt - about one tablespoon per cup of sauce, but you can add more to help preserve it. I freeze some of it in plastic bags, but I have found that it keeps fairly well in the fridge, if you add enough vinegar. A lot of people add carrots and other vegetables to this sauce, but I prefer to keep it pure, and that way I have the most concentrated flavor. You get a lot of flavor in this sauce in a tiny amount of it. I highly recommend that you add the red bell peppers, as they also give a good flavor and make the sauce go a bit further. Let me know if you have other questions. This type of sauce is popular in Texas and Mexico, but not common elsewhere. I think a lot of people are afraid of it! Lars

My family loves my chili and I have to make a big pot so I can share it with everyone. 1 large onion 1 or 2 or 3 cloves of garlic LOL bay leaf 2 large cans whole tomatoes 2 cans of red kidney beans - rinsed 1-2 pounds ground beef -lean or medium 1 red or green bell pepper diced 1 container of fresh mushrooms chili powder Frank's Hot Sauce I start out by browning the meat and draining off the fat. Saute onions, garlic, bell pepper until soft in pot you are going to cook the chili in. Add browned/drained meat Add the cans of tomatoes - break up tomatoes with a fork Add the beans Add bayleaf Salt and pepper Add the chili powder - I tend to use 1/2 the bottle because I like the taste but you can use less - whatever your taste Simmer with lid off for about 30 minutes. Add sliced mushrooms and some hot sauce if you find you need it spicier or hotter Simmer for another 30 minutes with lid off until you get the required thickness. I like thick chili so tend to cook it longer. Start out with less chili powder and taste it a few times as the chili simmers to see if you would like a more chili taste. I always add more. You can also dice up a jalapeno chili if you would like more heat or use red chili flakes. My chili ends up being a dark red brick colour. Ladle into bowl and top with shredded cheddar cheese and a dollop of sour cream and a crusty roll on the side. I make a meatless chili too by using zuchini instead of meat. You can even add zuchini to the meat chili for more body. Anne