I ferment my own chili paste and I grow most of my own chili peppers.
But when it comes to options I've developed a serious habituation to Chipotles -- which are smoke-dried ripe jalapeño chili peppers.
I had been using chipotle in powdered form -- from my spice merchant -- but when his stocks ran out I went a'Googling, ordered some dry whole chipotles and a can of this: chipotle peppers in adobo sauce.
I've always wondered about chili snobbery and, in my way, envied such a taste bud lifestyle.
But THIS! Wow! What a taste sensation.
Lick the spoon delicious.
Very versatile in the kitchen.
So next time I make up my own batch of chili paste I'm set to add some of the whole chipotles...while, day to day, I ration my intake of 'chipotle peppers in adobo sauce'.
Much as I'd like to grow and smoke my own, it does take up to 48 hours to do so. While chipotle peppers can be purchased they may be just the thing to give my own recipe the omph it needs to be blessed by smoke.
Next up: I'm roasting my next batch of peanuts with chipotle powder. In the past I had used Gochugaru (Korean Chili Powder) and it is mightily disappointing.
Thanks so much Dave for sharing your experiences with us.
We just love these (Chipotle) and use them in most of our Mexican Meals, just love the smokey flavour. I have just purchased some seeds so am keen to see how they go. As Chilli are my main interest now, I am setting out 17 seed pots today of mostly Rare Chillies, I can't wait to see how they go. Chillies would be the one ingredient used the most in our house. They are not all Hot, some Chillies have a very complicated flavour a little of this and a hint of that, they can add so much to a simple meal.
My problem is that I can't get enough of the chipotle. Fortunately the misses, who complains if I make a dish 'too' spicey, tolerates them.
This week, for instance, I've made:
The 'Mexican Meals' are coming on thick and fast here. The great thing is the very quick prep. Tortillas take around 20 minutes to make and you can clean out your fridge for the salsa + combo ingredients to go on top.
I prefer my sweet peppers fried. But they are also a key ingredient for my preferred 'Holy Trinity' base for so many dishes:
to which tomato is added after serious wilting.
THIS is a basic outline of my chili ferment recipe. And it is darn good.:muy bien. This time around, more chipotle.
No one is gonna master Mexican food from Australia but despite my grounding in Middle Eastern tucker, with Asian detours, Mexican cuisine is awesome and is seriously worth the effort.
Now, I get to obsess about what goes on top.
Regrettably I'm not fermenting kimchi as I used to mainly because it is hard to find an excuse to eat it and I drifted from my original recipe. While kimchi goes well with tacos, and can be chili hot to preference, it displaces the other excuses to make salsa. And salsa is so much creative fun.
I get by Lactobacillus, by going Nordic, from drinking Filmjölk.
“I wish I was full of tacos instead of emotions.”
*nixtamalized masa: there's a strong chance that locally produced tortillas aren't made from nixtamalized corn. Plain corn flour is much less nutritionally beneficial. And I've found no corn grown here to have been prepared with lime -- nixtamalized.
Good thing is that the imported stuff is pretty cheap, keeps very well in our subtropical climate, and is readily available online.
Fabulous Menu for your week Dave. I too use the Imported Flour for my Tacos, I like it better as well.
Last year we had a month in South America, and I became addicted to Empanadas they are perfect pockets to use up Left Overs in or use any one of the hundreds of recipes available online. I found the Empanada Presses hard to find here though I did manage purchase a couple online from somewhere in Russia, price a whole $5.50, with no postage.
Keep experimenting Dave, we love to see just what you will come up with next in your repertoire.