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SportsFan68 wrote:Sting is correct. I know that, and I haven't eaten any.

Roasted red peppers are the best!

SportsFan68 wrote:Sting is correct. I know that, and I haven't eaten any.

Roasted red peppers are the best!

Bob Juch wrote:

SportsFan68 wrote:Sting is correct. I know that, and I haven't eaten any.

Roasted red peppers are the best!

They're even better smoked.

peacock2121 wrote:

Bob Juch wrote:

SportsFan68 wrote:Sting is correct. I know that, and I haven't eaten any.

Roasted red peppers are the best!

They're even better smoked.

I don't think I have ever had them smoked.

Can you buy them in a jar or do you need to smoke them yourself?

Bob Juch wrote:

peacock2121 wrote:

Bob Juch wrote: They're even better smoked.

I don't think I have ever had them smoked.

Can you buy them in a jar or do you need to smoke them yourself?

You may know them as chipotles.

peacock2121 wrote:

Bob Juch wrote:

peacock2121 wrote: I don't think I have ever had them smoked.

Can you buy them in a jar or do you need to smoke them yourself?

You may know them as chipotles.

!!!!!

I thought chipotles were a kind of spicy pepper!

Live and learn.

christie1111 wrote:Looks like chipotles are smoked or dried jalapenos.

Nothing I saw called them any other kind of pepper.

Most chipotle chiles are produced in the Northern Mexican state of Chihuahua. This variety of chipotle is known as a morita (Spanish for blackberry or black raspberry; literally "little purple one"). This is a description of how the chipotle looks. In central and southern Mexico, chipotle chiles are known as chile meco, chile ahumado, or tipico. Whereas moritas from Chihuahua are purple in color, chile meco is tan/grey in color and has the general appearance of a cigar butt. Almost all of the chipotle chiles found in the United States are of the morita variety. Almost all of the chipotle meco is consumed in Mexico, though some is exported to the United States, where it is generally available only in Mexican grocery stores.

Chipotles can be purchased in many different forms, including chipotle powder, chipotle pods, chipotles en adobo in a can, concentrated chipotle base and wet chipotle meat marinade.

In addition to moritas, other varieties of chiles can be smoke-dried, including red jalapeños, serranos, habaneros, New Mexican chiles, Hungarian wax chiles, Santa Fe Grande chiles, and a milder jalapeño called the TAM Mild Jalapeño (a cultivar named for Texas A&M University). Lesser-known varieties of smoked chiles include: Cobán, a piquín chile native to southern Mexico and Guatemala; Pasilla de Oaxaca: a variety of pasilla chile from Oaxaca used in mole negro; Jalapeño chico: jalapeños, smoked while still green; and capones: a rare and quite expensive smoked red jalapeño without seeds. "Capones" translates roughly into "castrated ones."

kayrharris wrote:I made turkey soup yesterday - no peppers though - just onions, carrots and celery
simmered with a bay leaf and some seasonings.

I cooked some rice and let those who want rice in their soup add it when it's served. It was
excellent as well.

littlebeast13 wrote:

kayrharris wrote:I made turkey soup yesterday - no peppers though - just onions, carrots and celery
simmered with a bay leaf and some seasonings.

I cooked some rice and let those who want rice in their soup add it when it's served. It was
excellent as well.

Have you been behaving yourself today?

I see someone else hasn't.....

lb13

Well, I can't speak for others, but I have been a perfect angel today.
I've had a house full since 2:30 and they just all left. I had to make a ton of chili and hot wings
and entertain all afternoon. Otherwise, I might have misbehaved had I had the time.

littlebeast13 wrote:

kayrharris wrote:I made turkey soup yesterday - no peppers though - just onions, carrots and celery
simmered with a bay leaf and some seasonings.

I cooked some rice and let those who want rice in their soup add it when it's served. It was
excellent as well.

Have you been behaving yourself today?

I see someone else hasn't.....

lb13

Well, I can't speak for others, but I have been a perfect angel today.
I've had a house full since 2:30 and they just all left. I had to make a ton of chili and hot wings
and entertain all afternoon. Otherwise, I might have misbehaved had I had the time.

Beebs52 wrote:I just posted in the leftovers thread. Roasted red peppers are not jalapenos, habaneros, nor are they chipotles. Red bell peppers roasted are lovely marinated thin strips of ROASTED RED PEPPERS, which are totally different from chipotles.

We live in Tejas. Trust me.

christie1111 wrote:I guess I could go re-look up all the other things I read, but I won't.

I have convinced myself of what I wanted to know and that is fine with me.

Beebs52 wrote:I just posted in the leftovers thread. Roasted red peppers are not jalapenos, habaneros, nor are they chipotles. Red bell peppers roasted are lovely marinated thin strips of ROASTED RED PEPPERS, which are totally different from chipotles.

We live in Tejas. Trust me.

Beebs52 wrote:I lurves me roasted red peppers. I do. I do. I do. I roast them. Strip them of their skin, marinate them and then add them to stuff.

Plus, you usually don't add chipotles to soups. Especially not after Thanksgiving soup. Unless you want your ass to blow a hole in the siding.

peacock2121 wrote:

Beebs52 wrote:I just posted in the leftovers thread. Roasted red peppers are not jalapenos, habaneros, nor are they chipotles. Red bell peppers roasted are lovely marinated thin strips of ROASTED RED PEPPERS, which are totally different from chipotles.

We live in Tejas. Trust me.

I think he said smoked, not roasted.

I am still trying to figure out how to smoke them or find them already smoked.

Maybe Sting will do it for me on the grill.