Ooooo this sounds fabulous!! I am so glad I grew tomatillos this season....yum!!

I've been eating food cooked with tepins as seasonings for over 50 years. I decided to grow some a few years back by planting seed from dried tepins. The success rate was about 1 in 20 to get a plant that actually grew to something that would bare fruit. The plants died after two years. Last year I repeated the procedure and only got two plants that produced. The funny thing is they aren't producing berries, they look like small (very smal) jalapenos. They are now producing for the second time and the chilies are over an inch long and extremely hot. The only seeds I planted were from the tepins.....strange.

Anchos are a big componant of the chili powder that I make... 3 ancho chiles, stemmed, seeded and sliced 3 cascabel chiles, stemmed, seeded and sliced 3 dried arbol chiles, stemmed, seeded and sliced 2 tablespoons whole cumin seeds 2 tablespoons garlic powder 1 tablespoon dried oregano Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely. Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months. 1 teaspoon smoked paprika This is the original recipe (from Alton Brown on the Food Network). I usually triple it at least because it is such a chore to make, but I like having the chili powder around. I also usually up the percentage of hotter peppers as well.

Lori, those look yummy! Artichoke Heart And Red Pepper Bites ==================================== From Perfect Entertaining website. These simple appetizers are something that we always have on hand for surprise guests. They freeze extremely well, are very easy to make, and are always popular. They go together very well with the rest of this festive menu and require no preparation time at all on a very busy day. Simply defrost and eat! Makes 60 bites 6 ounces marinated artichoke hearts in oil 6 ounces roasted bell peppers 1 small chopped onion 2 minced cloves garlic 4 eggs 2 cups shredded Cheddar cheese 1/4 cup dry bread crumbs 2 tablespoons chopped fresh parsley Dash hot pepper sauce Freshly ground black pepper Preheat the oven to 350 degrees and grease an 8 inch baking dish. Drain the artichoke hearts, reserving 2 tablespoons of the oil. Drain the roasted peppers and discard the liquid. Finely chop the artichoke hearts and peppers and set aside. Heat a large skillet over medium heat. Add the reserved oil, onion, and garlic. Cook for five minutes, or until soft and translucent. Remove from the heat and cool slightly. Beat the eggs in a large bowl until thick and lemon colored. Beat in the remaining ingredients along with the artichoke hearts, peppers, and onion mixture. Pour into the prepared pan. Bake for 30 minutes, or until pale golden brown. Cool for 15 minutes, then cut into one inch squares. Tightly wrap and refrigerate for up to 2 days, or freeze for up to a month. Serve cold, at room temperature, or gently reheated in a 300 degree oven for 5-10 minutes.