"BobF (on the laptop)" > wrote in message
...
> On Fri, 28 Aug 2009 23:30:03 -0700, sf > shouted from
> the highest rooftop:
>
>>On Sat, 29 Aug 2009 17:10:58 +1200, "BobF (on the laptop)"
> wrote:
>>
>>>And I would use fresh, seeded chilies instead of jalepeños in the
>>>salsa and put the jalepeños on the side.
>>
>>FYI: jalepeños ARE chilies. Were you thinking of a milder type like
>>Anaheim?
>
> Short answer: no. I use Anaheims (that I grow) for stuffing.
>
> After eating jalepeños (and Mexican food) for well over 50 years and
> cooking it for over 30 of them I do know that "jalepeños ARE chilies."
> And so are a lot of other varieties ... some of which are far more
> ballistic ;-)
>
> Perhaps I'm wrong, but I got the impression that the OP was talking
> about pickled jalepeños as opposed to fresh, seeded chilies. I also
> thought he was adding far more picante to the salsa than I would.
>
> After spending a great deal of time travelling in Mexico and living in
> Central America it has been my experience that most table salsas are
> not picante, but cooling ... and that hot chilies like jalepeños are
> served on the side so that people who want to use them are given the
> choice.
>
I don't even know who I'm responding to here, but wasn't the point of the OP
that he was out of salsa and had to make do in a hurry? If I had chilies,
tomatoes, lime, etc., available, I could whip up a decent salsa in a hurry.
Janet