Q: Hi Dave,
I’ve had your books for over 10 years now and LOVED the results. Not all recipes read in cookbooks are successful, but 90% of yours work for me, and I recommend both your books and recipes to everyone I know who’s interested in chiles or cooking generally. I’ve made EVERY one in Whole Chile Pepper Book, some several dozen times. I have over 30 types of dried chiles, and YOUR name is mentioned whenever someone bites into one of my tasty dishes. Thanks a lot. But between you and me, I’m getting pretty sick of hearing about chipotles, aren’t you? The poor pasilla, and Numex and ancho are, well, getting ripped off by this trend 😉 Thanks again, and keep it up. Anyway, to my question. Somebody asked me recently about pesticide use on dried Mexican chile, and I didn’t know the answer. I was hoping you might enlighten me on this topic.
A: Hello Bob,
Thanks for your kind words and it’s always nice to hear that the recipes work. We test most of them. Chipotle is the chile of choice these days, and yes, it is a bit overused. To answer your questions, all chiles are tested at the border for pesticides, and those showing positive for illegal levels are not admitted to the U.S.