Q: Dave,I’ve always thought that an ancho chile was simply a dried poblano. Most of the time when I run across ancho chiles this tends to be correct. Occasionally, however, I’ll run across references to ancho as its own variety of pepper. So, my question is: Is an ancho chile its own variety or is it simply a dried version …
Dave Suggests Chile Vendors
Q: Hello Dave:I am looking for a site where I can buy dried pepper pods to grind into powder. I know I could just buy the powder, but the fun is making your own. Could you point me in the right direction?Thank you, Michael Shirley A: Hello Michael:Some good chile vendors are: Los Chileros: www.loschileros.com New Mexican Connection: www.nmcchile.comSuperbly Southwestern: www.hotchile.com–Dave
Help Identify Hot Sauce from Tinian
Q: Hi Dave:Can you help me identify where this hot sauce came from, and what type of hot pepper is in it? It is made in Tiniam, USA and is named JV’s Special. It has the phrase “Fina Denni Chamorro” on the label. The ingredients are: salt, vinegar, soy, garlic, and Tiniam Hot Pepper. Any Ideas?–Bob A: Hello Bob:Tinian is …
How to Cool Down a Spicy Dip
Q: Dear Dave,I’ve made a taco dip that is REALLY spicy hot. I’m taking it to a party and fear that it’s too hot for some of the senior citizens. Is there anything I can add to cool it down? It has hot salsa, hot sausage and green chiles in it.Thank you, Judy A: Hello Judy:Here’s a suggestion: Take half of …
Salsa or Picante Sauce?
Q: Hello, Dave!I’m hoping you can settle an office debate. The question being debated is, "What is the difference between ’salsa’ and ’picante sauce’?" My opinion is there is a difference in consistency, with picante having a base of tomato paste or puree. Your expeditious response would be greatly appreciated!Thanking you in advance, Ann A: Hello Ann:In the commercial world there …