Black Bean Soup from Barranquilla, Colombia
Chile Navideño from Puebla

De Arbol Chiles at the Market

Joan (and Dan) are bringing a new batch of De Arbol chiles to the market tomorrow in San Francisco. These are the short, hot pain-inducing delights I'd mentioned earlier. You can cut them up for heat anywhere but I like to toast them briefly and then toss them into a blender. Pan roast some tomatillos, onion slices and garlic and then add it to the blender as well. Blend until smooth and you have a delicious Jalisco-style hot sauce.


These were grown and dried right here in Northern California. I'll add them to the website, along with the starch corn and CAL, next week.


jen maiser

yay - i'm really looking forward to these.


I got some! Sam shared her bag with me and Anita. What friends are for.
(Yo, Jen.)

Steve Sando

Hope you like them. I just found a simple salsa recipe from Jalisco that I'll post soon.

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