Thanks for sharing!

Thank you so much, Lynn. Now, I hope I can locate your red chili sauce recipe.

Get my room ready!

PS Name of that green chili pepper? About how hot compared to jalepeno?

Petalique: the green chiles photographed are Big Jims. Our chiles comes in strengths from mild to hot. From what I’ve heard, unless you’re in New Mexico, and parts of Colorado, Arizona, Texas and So Cal, the rest of the country can only get canned, chopped green chile. Usually marked mild, medium or hot. My family in Michigan can only handle mild, and that’s what I’d suggest. Bueno or Hatch brands. Both canned mild and mediums are much milder than jalapenos.

Thanks, Lynn. Pre-Covid and market disruptions, some of our grocery stores offered varieties of chili peppers. I don’t know from personal experience what most of them are like. Going towards Boston, there is generally more variety, even if looking for dried chili peppers. It’s gret that you are close to the real deal.

I make this...and add a cup of sour cream to it....corn tortillas with diced cooked chicken rolled up in them...and you have "Sour cream chicken enchiladas"....top with grated cheese.

Make mine Christmas!

We like to get the Hatch chiles and have them roasted in the fall. You can sometimes find them in the freezer section of the grocery stores and Walmart.

As to Adellabedella’s comment about “Make mine Christmas!”, this translates to “make mine a combination of red and green chile” on whatever. It’s actually a very common (out here) and delicious combo.

Now I'm craving chicken enchiladas with green sauce. They do sell jalepenos and poblanos here in KY. I think those are the only ones I've ever seen here in stores.

I have been babysitting my neighbors Habanero pepper plant. I've never grown them before or tasted any. He told me he was eating at a restaurant in Mexico and they had the most delicious dish made with Havanero sauce. When he complemented the chef, the chef gave him a few raw peppers and told him to plant the seeds.

So, he did and this plant grew like a weed producing peppers at a rate I've never seen. I've grown regular green peppers in my garden and nothing has produced peppers at the rate of this plant. He asked me to let them turn red and freeze them for him.

I've been doing that but the plant really needs to be repotted as it has outgrown the pot. I'll have to do that because I am going away for a few weeks and it will not survive in the small pot without constant watering.

He told me they are very hot. I haven't tried any. I just pick and freeze.

petalique, have you ever cooked with Habanero's? Has anyone? I'd like to see what they taste like but afraid they will be too hot to eat.

Jane

We were in "Charlies" in Cozumel, years ago. They had an assortment of 3 hot sauces. One guy was brave and tried the Black Habanero sauce....lost his taste for that night! He was miserable! Quote:

Habanero. They may be small and cute-looking, but don't be fooled: habanero chilies can be lethal. Rated 100,000-350,000 on the Scoville scale, these are one of the hottest chiles Mexicanos (back in 2009, it was named one of the world's hottest by Guinness World Records).Apr 10, 2021

Kath: absolutely do NOT use jalapenos in place of green chiles! They’re much too spicy hot, and won’t give a good flavor. Poblanos are very mild. We use them here in place of green bell peppers. You definitely can try roasting them, though. Preheat your oven to 500-degrees. Lightly coat each (whole) poblano with olive, canola or avocado oil, and place on baking sheet. Bake in 500-degree oven until chiles are blistered on both sides. Remove and place in plastic grocery-type bag. Tie it closed and place inside a paper grocery bag, which helps keep the heat. Let the chiles sweat inside for about 30 minutes. Remove chiles after 30 minutes and slide/peel off the blistered skin. Slit chiles open and remove the seeds. Use the chiles for your recipe.

Jane: I always use gloves when handling jalapenos. Be careful.

Thanks Nicole. I guess that takes care of my curiosity about Habanero’s!

I grow Chocolate Habanero chilies and make an extremely hot sauce with them - only a few drops are every needed at a time.

Here's a link to my method of making hot sauce on the Cooking Forum.

You can get more information about Habanero chilies on the Hot Pepper Forum.

I also make a green chili sauce with mild chilies, but I always include some spicy chilies as well - generally jalapeño or Serrano.

Definitely wear gloves when handling Habanero chilies. When I make my hot sauce, I do it outside and wear a snorkel - the fumes can be overwhelming. I also have to hose down the utentils and equipment that I use outside, as the fumes will come inside if I do not. This will not be a problem if you are only using one chili at a time, but I make a large quantity of hot sauce so that I can share it with friends and have some that will last me for at least a year.

I add habs to my jellies and jams just split it or poke it with a fork and add whole while cooking ... throw it away before jarring; I also 'sparingly' add ghost chili peppers to my peach and strawberry jams.

@LynnNM, thank you so much for posting your Green Chile Sauce recipe.

I use Hatch green chilies. They are VERY mild. I tried buying them fresh, roasting and peeling two bushels, then freezing in ziplock baggies. Never again! It's just too much work, when canned is available. 🍴

We get our Hatch chiles freshly roasted at the grocery store. Some people prefer to do it themselves and we have, but I prefer someone else do it. We leave them to cool down in the bag for a while and then just put a handful or how ever many chiles that you consider a serving into individual ziplick bags. Freeze until needed. Then you just pull out of the freezer at that time, thaw, then peel and get the seeds and membrane out. Chop up and use in whatever recipe you desire.

Yes, you can always tell green chile season here by the delicious scent of roasting green chiles wafting through the air everywhere. We are like Pavlov’s dogs in that we immediately start salivating and planning our next green chile meal!

Hatch Big Jims are my favorites!

Lynn, don't worry, I usually use the mild canned ones. I can't take any spice now.

I am not averse to roasting green chilies and then removing the skins, but I like to roast them on the BGE and get a smoky flavor.

The only canned chilies I buy are Chipotles in Adobo sauce, and I buy them mostly for the Adobo sauce but actually very seldom use them.

We get a huge selection of fresh chilies here in L.A. and in Cathedral City. I buy most from Cárdenas Market in Cathedral City, which is just a few blocks from our house there. They have pretty much all of the Mexican ingredients that I want, since the founderwas from Jalisco. I've also grown a lot myself, but I can't grow them in the desert because it gets too hot and dry.

Lars, is BGE a grill? If so, oh yes, grilling them is best. Oh, that wonderful scent of roasting green chiles!

Big Green Egg. I can't find the powder for your Red Chilie Sauce except on Amazon and it is super expensive. What do you think I could use instead?

Oh no, Sherry! Whatever you do, do NOT buy the stuff the little jars in the spice section! Did you search your grocery store’s foreign foods section? I’ve seen it there when we’re traveling out of state in our RV. It comes in clear plastic (I think 1 or 2 cup) bags, either Bueno or Hatch brands.

Thanks for the recipe. How do you store this for future use?

LynnNM, Yep I did, No that is not the real thing. It is all the mixture chili powder with all the other spices. I live in North Alabama and while we have Vietnamese and Korean all over the place because of Redstone Arsenal, and what I call Southern Mexican, there is NO real Mexican.

Sherry, bummer! If you PM me with your address, I’ll mail you some.

JRB, you can store both the red and green chile sauce in the fridge for 3-4 days. You can freeze them, too. The red will just need to be whisked a bit before serving because of the flour in it.

@Sherry, you are so correct about the red chile. I found some Bueno brand that can be ordered from Walmart, but BUENO Hot Red Chile Pods - Hatch, New Mexico Dried Red Chile Peppers - 10 Ounce Bag $29.31. I want it so badly, but that is too much for me. That is $2.93 per ounce.

@LynnNM, ooh! Love the idea of a Hatch Chile Grilled Cheese sandwich. Going to add that to my menu for next week. Talk about salivating!!!

WalnutCreek, please PM me with your address. I’ve purchased a small bag of Bueno Md Red Chile Powder for you (as a gift).

Lynn

Southern Mexican is as real Mexican as you can get.

I always use dried chilies instead of powder, and then I either purée them after rehydrating them or make my own powder, which is rare.

I have found Ancho chile powder, and I have bought that because it has one ingredient.

Lars, no what I call Southern Mexican is not in anyway related to Mexico. It is bland, overcooked hamburger with the soy extender. They use mashed pintos with almost no seasoning. They wave the powdered garlic and cumin over the meat without putting any in it. The salsa is tomato juice with a small amount of onion, no cilantro, and NO hot peppers.

Lynn, thanks, but hubby probably won't touch it. We do have some Hispanic groceries here and I am going to check there.

I see - you mean Southern U.S. style of Mexican instead of the south of Mexico! I had not heard of that before, but it might be similar to NY Mexican, which my brother hated when he lived there.

I was going to be very impressed if you had Oaxacan restaurants and stores where you live. They are extremely common in Los Angeles, and we have direct flights from LAX to Oaxaca City.

We had one very small one open up 15 years or so ago. I loved it. The name was Oaxaca ????. It had a fish dish to die for. A white fish fillet, grilled with a spicy green sauce with cilantro? rice? The salsa was fantastic.

We also had for a time one called Tia's that was from Texas, that was pretty good. We have one called Rosie's that used to be good, but they have dumbed down their food to match the other ones.

We have excellent German, Vietnamese, Thai, etc, because of Redstone Arsenal, but no Mexican or even Tex-Mex that I like.

You know, @Sherry, now that you mention it, when I lived in Birmingham, I don't recall ever seeing anyone rave about a good Mexican food eatery. In fact, I don't recall ever seeing a place that served Mexican food, or what was called Mexican food, at all.

Yes, about every other restaurant is called Mexican, but it is not. Not Tex-Mex, Arizona, New Mexico, even, For sure, no real food as made in Mexico. As I said Southern version of Mexican. Anything from Germany or the Orient, yes, you can get the cheap crappy version or the real stuff, but not Mexican.