Comments on: Want to Review our Dried Chile Peppers? http://marxfood.com/want-to-review-our-dried-wild-mushrooms/ Fine Wholesale Food: Wild Mushrooms, Game Meats, Fresh Seafood, Palmleaf Dinnerware, Camelina Seeds and other Specialties Wed, 08 Feb 2012 17:49:48 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Jo http://marxfood.com/want-to-review-our-dried-wild-mushrooms/comment-page-1/#comment-14598 Jo Mon, 08 Feb 2010 22:23:16 +0000 http://marxfood.com/?p=5646#comment-14598 Thank you so much for the ghost peppers. I plumped them up in water and chicken stock. I then used these ingredients to make white sauce chicken enchilada. It was wonderful. I also used la crema and rotisserie chicken. The ghost peppers were a delicious addition. The heat they added to my casserole was perfect -- on the spicy side, which we love and, they were easy to use. There are enough left for a second batch of enchiladas, too, so they're economical. I definitely plan to buy them when I make this authentic dish. I mentioned these peppers on my blog. I still need to rave about the casserole there, as well. I'll try to remember to put the recipe as it came from someone who worked at Ninfa's so it's bound to be great! Thank you so much for the ghost peppers. I plumped them up in water and chicken stock. I then used these ingredients to make white sauce chicken enchilada. It was wonderful. I also used la crema and rotisserie chicken. The ghost peppers were a delicious addition. The heat they added to my casserole was perfect — on the spicy side, which we love and, they were easy to use. There are enough left for a second batch of enchiladas, too, so they’re economical. I definitely plan to buy them when I make this authentic dish.

I mentioned these peppers on my blog. I still need to rave about the casserole there, as well. I’ll try to remember to put the recipe as it came from someone who worked at Ninfa’s so it’s bound to be great!

]]> By: lynn a. http://marxfood.com/want-to-review-our-dried-wild-mushrooms/comment-page-1/#comment-9740 lynn a. Mon, 10 Aug 2009 23:28:01 +0000 http://marxfood.com/?p=5646#comment-9740 To me the Habanero can not be overshadowed by any other chili pepper. The flavor is distinctive, and it compliments dips like no other pepper that I know about. Making the jalapeno seem rather worn out, the habanero strikes a fire that will have your eyes watering, your nose tearing and no matter what, we can't get enough. Our favorite is a mix of cheese dip and habanero salsa dip. And, because the ground habanero is so strong a spice, a very, very little goes a long, long way. We ground our habaneros to a rather fine texture. 1/4 tsp is generally enough for any salsa. We' have used it on chicken, steak, and in blackeyed peas. Whatever we use it in comes alive with flavor and heat, although the heat can be controlled -- if you want to. To me the Habanero can not be overshadowed by any other chili pepper. The flavor is distinctive, and it compliments dips like no other pepper that I know about. Making the jalapeno seem rather worn out, the habanero strikes a fire that will have your eyes watering, your nose tearing and no matter what, we can’t get enough. Our favorite is a mix of cheese dip and habanero salsa dip. And, because the ground habanero is so strong a spice, a very, very little goes a long, long way. We ground our habaneros to a rather fine texture. 1/4 tsp is generally enough for any salsa. We’ have used it on chicken, steak, and in blackeyed peas. Whatever we use it in comes alive with flavor and heat, although the heat can be controlled — if you want to.

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