I've found this question is very subjective, as different people in different regions have very different values for what "mild" and "Spicy" mean. Someone from Texas, New Mexico, or Louisiana is going to have a different definition of those terms than someone from Michigan or Delaware. What I consider to be mild thanks to my lifetime in Texas has proven to be "Oh how, by all that is holy, could any human being put something that hot in their mouth" to other folks, and I know folks who think my definition of very spicy is mild to them. And since few people use capsicum units to measure spiciness it's sort of difficult to get an objective answer to that question. So I think it'd help if there were some markers in these questions, like what constitutes a mild pepper and what's about the limit you can eat comfortably. That may help to get the information you want.
-----Original Message----- From: Naima Leigh via Cookinginthedark [mailto:[email protected]] Sent: Friday, August 26, 2016 6:35 PM To: [email protected] Cc: Naima Leigh <[email protected]> Subject: Re: [CnD] Red Chili Sauce (To Be Used With Traditional Tamales) Sugar Are the chili peppers spicy or mild? What section would I find them in the grocery store? Have you ever tried poblano peppers? If yes, What do they taste like? -----Original Message----- From: Sugar via Cookinginthedark [mailto:[email protected]] Sent: Friday, August 26, 2016 7:14 PM To: CND Cc: Sugar Subject: [CnD] Red Chili Sauce (To Be Used With Traditional Tamales) Red Chili Sauce (To Be Used With Traditional Tamales) Total Time 1hr 5mins Prep 30 mins Cook 35 mins Ingredients Yield 4 cups Units US 15 large dried chilies (such as Anaheim, New Mexico, California, or pasilla) I use the pasilla as it releases the right flavor for my taste) 4 -5 garlic cloves 2 teaspoons ground cumin 1 teaspoon salt 2 teaspoons all-purpose flour 2 teaspoons olive oil or 2 teaspoons melted shortening Directions Remove stems and seeds from dried chili peppers. Place peppers in a single layer on a baking sheet. Roast in 350°F oven for 2 to 5 minutes or until you smell a sweet roasted aroma, checking often to avoid burning. Remove from oven and soak in enough hot water to cover for about 30 minutes or until cool. Put peppers and 2 1/2 cups of the soaking water into a blender (save the remaining soaking water). Add garlic, cumin and salt. Cover and blend until smooth. In a 2-quart sauce pan, stir flour into oil or melted shortening over med heat until browned. Carefully stir in blended chili mixture. Simmer uncovered for 5 to 10 minutes or until slightly thickened. (If sauce gets too thick, stir in up to 1 cup of the remaining soaking water until you reach the desired thickness) Use this sauce for traditional tamales, recipe #15286. Note: When working with chilies, use rubber gloves to protect your skin, and avoid contact with your eyes. Wash hands throughly with soap and water to remove all of the chili oils. If we could look into each other's hearts and understand the unique challenges each of us faces, I think we would treat each other much more gently, with more love, patience, tolerance, and care. Marvin J. Ashton -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
