QUOTE(prasantrin @ Feb 21 2010, 01:38 AM)
QUOTE(cristina @ Feb 21 2010, 03:12 PM)
QUOTE(prasantrin @ Feb 20 2010, 09:42 PM)
Thanks! I'm pretty sure I can manage all that (except maybe the chiles. . . will probably have to use canned jalapenos, which means just simmering the garlic).
Now I just need to find some corn tortillas!
Wait! If those canned jalapeņos
are pickled (en escabeche
), they won't work. If they're canned in water, they're okay. Make sure, please, before you start...
Uh oh. I'm pretty sure they're pickled. If they're pickled, could I use dried? I have some dried jalapenos I could use. They're not whole, though.
It sucks living in Japan sometimes! (But most of the time, it's a pretty good life. Just crappy when I want Mexican food.)
I'm sorry to tell you that salsa verde
, which is what you're trying to make, is always made with fresh ingredients: fresh chiles
), fresh tomate verde
(what you know as tomatillos), fresh garlic, and fresh cilantro. I've never heard of dried jalapeņos
, unless you are talking about chiles chipotles
--those are mature (i.e., red) jalapeņos
which are dried and smoked.
You can make chicken enchiladas using chile chipotle
or other dried red chiles
to make the salsa. IMHO, they would be really good! Do your dried chiles
have a label? Let me know what they are and I'll give you a recipe!
I don't know much about Japanese cooking. Are there any fresh chiles
sold there? Let me know and we'll figure something out. You might want to take a look at the current Mexico Cooks!
article; it's a photo essay and some info about various fresh chiles
. Next week, dried chiles
--Saturday at 10AM.