"PENMART01" > wrote in message
...
> In article > , "Jack
Schidt®"
> > writes:
>
> >"Alan Duncanson" > wrote in message
> ...
> >> I taste a hint of lactic fermentation in most chipolte products,
whether
> >> powdered, whole or "en adobo".
> >>
> >> I can find no mention of a fermetnation step in the production of
> >chipotle,
> >> including Mark Miller's "The Great Chile Book". Of course,
fermentation
> >in
> >> many circumstances is harder to avoid than to induce.
> >>
> >> Can anybody provide a little information?
> >>
> >> Thanks -
> >>
> >
> >
> >First, it's 'chipotle'.
> >
> >Second, it's produced by <U>smoking</U> jalapeños.
> >There's no fermentation involved.
> >With all due respect, it's all in your head.
> >
> >Jack Psychosomatic
>
> Smoking... ?
>

yep, and lemme tellya, they're hard to keep lit.

Jack Cheech