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Old December 8 2013, 07:43 PM   #4321
CorporalClegg
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Re: PICTURE POST II!

That's the one. I love sorranos. They're the perfect balance of added heat and flavor.
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Old December 8 2013, 09:54 PM   #4322
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Re: PICTURE POST II!

What impressed me about habaneros was the intense fruitiness of the flavour alongside the intense heat.

Oh and that "the heat is in the seeds and membrane" deal doesn't exactly work IME.
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Old December 8 2013, 10:11 PM   #4323
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Re: PICTURE POST II!

teacake wrote: View Post
Yeah I love them, all of them, in any form. I love fresh ones diced up on asian food, I loved pickled jalapenos..

This is the most chillie I have ever eaten in one dish (not my photo):

http://www.urbanspoon.com/rph/71/148...m-photo?page=2

My mouth is watering.
I direct you to my new signature. You'd be in heaven here in New Mexico
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Old December 8 2013, 10:35 PM   #4324
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Re: PICTURE POST II!

that Chile juice thing is used to take paint off lawn furniture ... Right?

oh a picture can you say neural neutralizer.



I personally like the pretty colors on the new ones they have broken out for us...
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Old December 8 2013, 11:43 PM   #4325
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Re: PICTURE POST II!

Sephiroth your sig is making me very hungry..

I miss that tex mex use of chillie, most of the chillie meals I eat here are asian which is a much more prominent and varied cuisine in Aus. I want a green chillie cheese burger.
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Old December 9 2013, 12:13 AM   #4326
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Re: PICTURE POST II!

teacake wrote: View Post
I want a green chillie cheese burger.
If you're going to eat a cheeseburger, it better have green chilies.
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Old December 9 2013, 12:17 AM   #4327
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Re: PICTURE POST II!

Green chiles, pepperjack or a slice of mozzarella, a touch of mayo and a big tomato slice.
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Old December 9 2013, 12:27 AM   #4328
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Re: PICTURE POST II!

I don't actually like burgers but like practically everything I don't like the addition of chillies in a starring role makes me want it.

So are they fresh, pickled, wilted, lightly broiled? On the cheeseburger I mean.
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Old December 9 2013, 01:00 AM   #4329
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Re: PICTURE POST II!

Usually they're roasted, cleaned and chopped. Then they let them cook on the burger for a minute.

Some make a fried relish with onions. There's also a place in Santa Fe that makes a puree and then mixes them right into mayonnaise with lime and cilantro.
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Old December 9 2013, 01:04 AM   #4330
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Re: PICTURE POST II!

Yeah, they're typically chopped into little dill chip(pickle)-like slices and placed atop the burger, usually on top of any slice of cheese that's been added. From my experience you tend to get two to four small slices of jalapeno or other peppers on a burger though I'm sure you can request more if you want. Depends on the restaurant, really.
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Old December 9 2013, 01:05 AM   #4331
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Re: PICTURE POST II!

New Mexicans put them under the cheese. That way they don't fall off.
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Old December 9 2013, 01:19 AM   #4332
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Re: PICTURE POST II!

I always have jalapenos in the house, they vary in heat though the ones I've had recently have been pretty good. I put them on a tortilla on cheese, let it melt in the pan until the tortilla is a bit crunchy, and put cholula on top of that.

I am gonna go make one now.
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Old December 9 2013, 01:28 AM   #4333
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Re: PICTURE POST II!

hey, Teacake

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Old December 9 2013, 01:30 AM   #4334
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Re: PICTURE POST II!

OH MY! Those look wonderful. Do you dry them, bottle them..?

Here is my tortilla with jalapenos I just made. The jalapenos have onions in them which are particularly good.

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Old December 9 2013, 02:41 AM   #4335
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Re: PICTURE POST II!

teacake wrote: View Post
OH MY! Those look wonderful. Do you dry them, bottle them..?

Here is my tortilla with jalapenos I just made. The jalapenos have onions in them which are particularly good.

anyone getting a kiss from you after eating that could be in for a surprise
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