Hello again everyone, I hope that you’re enjoying your extra day this leap year.
Me? I’m making good use of it with a later than usual recipe post, on the 29th of february. Because it just so happens that, this year, it’s a saturday.
And what kind of recipe do I intend to show you this month? Why, something simple, mexican and a staple to my home cooking, in order to contrast with last month’s second-hand japanese recipe.
Today, I’m making enchiladas again but, unlike the previous batch, I’m not making them bean-based, for my family, or using someone else’s salsa. This recipe is all mine!
Another happy tuesday spice lovers, get ready for a long one.
I’ve reached the end of my Chilli Pepper Company review box and, for the last tuesday of the month, wanted to bring you another recipe. I wasn’t entirely sure what I was going to cook though. I had a few ideas but nothing really stood out. Until I went to york.
At their recent food festival, I found a stall called La Picanteria, a purveyor of mexican dried chillies and related ingredients. Seeing my chilli themed t-shirt, the owner asked me “Do I have anything you don’t know?”
He had anchos, pasillas, habaneros, red chipotle, cascabels and several others besides, but only one that really stood out as something new. The chilhuacle negro, or black ancient chilli as its nahualt (that’s aztec) name translates.