Hey Brethren,
I have a quick question for you. I have some serrano peppers, chili pequins, West Virginia Pea Chilies (btw, BobBrisket, if you love the pequins - and it sounds like you do - grow some of these - they have the same great flavor and heat of the pequin, but are 4-5 times the size) and some other peppers ready to pick.
I usually use the majority of my peppers in salsa rojo (red/traditional salsa). I know I can roast/smoke them (i.e. chipotles), but I'm debating a couple of things:
1. should I smoke the peppers before making the salsa; or
2. should I make the salsa and then smoke the whole batch together?
Advice/opinions appreciated!
Dan
I have a quick question for you. I have some serrano peppers, chili pequins, West Virginia Pea Chilies (btw, BobBrisket, if you love the pequins - and it sounds like you do - grow some of these - they have the same great flavor and heat of the pequin, but are 4-5 times the size) and some other peppers ready to pick.
I usually use the majority of my peppers in salsa rojo (red/traditional salsa). I know I can roast/smoke them (i.e. chipotles), but I'm debating a couple of things:
1. should I smoke the peppers before making the salsa; or
2. should I make the salsa and then smoke the whole batch together?
Advice/opinions appreciated!
Dan