dried peppers.
Jan. 17th, 2010 04:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
solipsistnationThe thing I made last night was a recipe calling for dried pasilla peppers.
We were surprised that it wasn't very spicy...
Today I went back to the Mexican market to pick up more peppers so that tomorrow I can make a ton of seasoning paste for freezing. I picked up a pound of what were labelled pasilla peppers and was looking for ancho peppers but didn't find any so I picked up a pound of what were labelled "chile negro."
I came home and compared them, and looked for pictures online (here's a nice selection of pictures and info) and determined that yesterday's sauce was actually made with dried ancho peppers (which are less spicy and more sweet than pasillas) and the "chile negro" peppers I picked up today are actually pasillas. This lines up with some info in the cookbook, which talks about regional names for various peppers and what they're called when fresh, which isn't always the same as the name when they're dried.
So, yeah. I didn't make quite the right thing. I'll have to make it again sometime, I guess.
Also, the dried peppers at local natural foods market are ridiculously overpriced. They charge $1.50 an ounce, or $24.00 a pound for the peppers I wanted. At the Mexican market, not only are the peppers nicer, but they're $5.99 a pound. Incredible.
Tomorrow I shall make 4 or 5 cups each of pasilla and ancho seasoning paste and freeze it for later. It'll be a fun afternoon of sizzling peppers and garlic and stuff, and I plan to take pictures of the process, since roasting garlic and toasting peppers on an ungreased skillet is really fascinating.
We were surprised that it wasn't very spicy...
Today I went back to the Mexican market to pick up more peppers so that tomorrow I can make a ton of seasoning paste for freezing. I picked up a pound of what were labelled pasilla peppers and was looking for ancho peppers but didn't find any so I picked up a pound of what were labelled "chile negro."
I came home and compared them, and looked for pictures online (here's a nice selection of pictures and info) and determined that yesterday's sauce was actually made with dried ancho peppers (which are less spicy and more sweet than pasillas) and the "chile negro" peppers I picked up today are actually pasillas. This lines up with some info in the cookbook, which talks about regional names for various peppers and what they're called when fresh, which isn't always the same as the name when they're dried.
So, yeah. I didn't make quite the right thing. I'll have to make it again sometime, I guess.
Also, the dried peppers at local natural foods market are ridiculously overpriced. They charge $1.50 an ounce, or $24.00 a pound for the peppers I wanted. At the Mexican market, not only are the peppers nicer, but they're $5.99 a pound. Incredible.
Tomorrow I shall make 4 or 5 cups each of pasilla and ancho seasoning paste and freeze it for later. It'll be a fun afternoon of sizzling peppers and garlic and stuff, and I plan to take pictures of the process, since roasting garlic and toasting peppers on an ungreased skillet is really fascinating.