I'm still going to grill color at home however, majority is going to be jarred.
Lots of good stuff coming out in jars. Use some, then freeze remainder in ice cube trays. Long shelf life until opened. Then use and freeze.
1. Better labeling of heat level
2. Ease of storage both long and short term
3. Not same as grilled over coals, but still decent food
4. Quality of jarred Chile from most companies is high
Last couple years this mislabeled whole Chile heat level left me eating a lot of leftovers as wife's heat tolerance is pretty low. Man gotta do what he gotta do.
And did
I'm not through yet
I shall cook a tri tip for fajitas. It's 100° in the shade at just after High noon.
Lots of good stuff coming out in jars. Use some, then freeze remainder in ice cube trays. Long shelf life until opened. Then use and freeze.
1. Better labeling of heat level
2. Ease of storage both long and short term
3. Not same as grilled over coals, but still decent food
4. Quality of jarred Chile from most companies is high
Last couple years this mislabeled whole Chile heat level left me eating a lot of leftovers as wife's heat tolerance is pretty low. Man gotta do what he gotta do.
And did
I'm not through yet
I shall cook a tri tip for fajitas. It's 100° in the shade at just after High noon.
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