The Chiles of Oaxaca

Some of our most requested chile seeds are for that of the Chiles of Oaxaca, Mexico.  To be specific, the Chilhuacles, the heart and soul of the Oaxacan moles.  The most sought after being the the very rare Chilhuacle Negro.  I don't know for certain how word spreads of these lovely varieties, rather it be a cooking shows, foodie forums, blog posting or recipe sites, but I can always tell when these lovelies come up in discussion because I get spurts of inquiries for seed availability.

I don't know what happened this growing season but the Oaxacan chiles have performed beyond any other season that I have grown them.  They can be very difficult here on the Texas Gulf Coast, namely due to the coastal humidity and of course, the fact the I have to grow them containers. Everything must have been just right this season.  Not too much rain but just enough, the extreme heat did not arrive until August.  What ever the case, it has been a bountiful season for the Oaxacans in Texas.

Here is a photo of the Tres Chilhuacles.  

The Chilhuacle Amarillo - My personal favorite for it's citrus and tangy flavor bearing smokey undertones.  I particularly like this one to season rice cooked in chicken broth.  The fruit are very hardy on the plant.

The Chilhuacle Negro - The rich smokey flavor with deep raisin / plum overtones cannot be compared.  Because the pods seem to begin to hold too much moisture and tend to rot even without any sign on the exterior, the timing of the harvest is paramount, at least in humid conditions.  Once harvested, cut open the pod and allow to dry unless using immediately.

The Chilhuacle Rojo - The most versatile, prolific and hardy of the trio.  With all of these favorable traits, the Rojo variation can be used fresh for beautiful rich red sauces or dried and ground to powder for chili sauces and seasoning blends.

We found this informative website of the chiles, spices, foods and cuisine of Oaxaca, Mexico. I think you will enjoy exploring Oaxacan-Restaurants.com

Peppermania if proud to offer The Chilhuacles and other chiles of Mexico for Season 2011.

Look for recipes incorporating the Oaxacan chiles posted at Peppermania Texas in the future.

Adios!
Beth in Texas

Hatch Chile Shrimp Boats

This recipe was inspired by one of my visits to New Mexico. I made a point to visit the Albuquerque Aquarium which resides on the Rio Grande River. There was an "on the water" display of an authentic shrimp boat moored to a small dock. I spoke with a very gentlemanly volunteer about how much I enjoyed the shrimp boat display. He was very passionate when he explained the neighborly bond New Mexico shared with Texas, bound by the River Rio Grande.  I present Texas Shrimp with New Mexico Chiles.  And yes, I had New Mexico chiles and Texas Shrimp on the ready.  The shrimp actually absorbed more of the chile flavor than I had anticipated so was a nice compliment to the marinade.

Grilled Hatch Chile Shrimp Boats

8 - 10 Limes, juiced
1/4 C Extra Virgin Olive Oil
1/4 C Red Onion, coursely chopped*
1 Clove Elephant Garlic, thinly sliced
1 Tbs Red Chile Flakes, Cayenne recommended
1-1/2 Tsp Ground Cumin
1 Tsp Course Ground Black Pepper
1 Pound Medium Shrimp, shelled and de-veined, Texas Wild shrimp recommended
6 - 8 Hatch Chiles, large with 1 flat side, room temperature
8 Cups Mexican rice or other, cooked (optional)

Marinade*:
Combine first seven (7) ingredients for the marinade.  Add prepared shrimp into a covered container or zipper bag.  Seal and refrigerate for at least one hour but no more than 3 hours or you will have the makings of ceviche.

Preparation:
Prepare grill grate by coating with cooking oil or spray oil.  Preheat grill to 300º
Set Hatch Chiles on their “flatside” and with a sharp knife cut out approximate 3/4" opening the length of the chile pod. Remove seeds but leave stem intact.  Add small amount of Red Onion and Elephant Garlic from marinade into the Hatch Chile “boats”.  Add 5 - 6 Shrimp into each “boat”, laying them on the backs with “head and tail” up.

Place loaded Shrimp Boats on the grill surface, offset from direct flame.  Grill until Shrimp just turn pink, approximately 10 - 15 minutes.  Keep grill cover closed to retain heat but check and/or move Shrimp Boats as needed as not to char the Hatch chiles too much.

Serving:
Carefully remove Hatch Chile Shrimp Boats from grill to platter.  Plate each Shrimp Boat on bed of Mexican rice or rice seasoned to your taste.  Serve with salad suggestion*

*Cool Summer Salad Suggestion:
Set aside 1/4 Cup of marinade to dress salad BEFORE adding to shrimp.  
Chop extra ½ Cup Red Onion for optional side salad of chopped ½ Cup Red Orion, 2 Diced Tomatoes and 1 Chopped Cucumber.  Add marinade dressing and toss.

Hatch Comes To H-Town

I rarely venture into "town", meaning Houston proper, but I always find I have to make the really not so far journey when Central Market brings the Hatch Chile to town. 

I am not truly fond of roasted Hatch chile, gastronomically, it is more rough on my system than eating a Trinidad Scorpion over the course of 1 hour.  I still find my way each year to see what they have "Hatch'd".  This year they had a beautiful brochure of all of the Hatchified selections that they were offering including some tasties like various meats, cheeses and bakery items and then a couple of items sound just plain ridiculous, like Cinnamon Vanilla Hatch Gelato.  I only gathered a few of the Hatch pods, I still have some in the deep freeze to smoke so my adventure was pretty much just a lookie-lou trip.  I did pick up a couple of bakery items, very good but little sign of chile in them.  

The Hatch Pepper Cheddar loaf was a bargain, even at $5 a loaf.  I am sorry it is gone now.  Nice fat Dog Buns, too.

 The Hatch chiles were fresh but alas, no red ones again this year.  A pretty weak selection of other chiles too.

While I was in town I finally made it to the Urban Harvest Farmers Market to check it out as as a customer and for vendor potentuality.  I was late, it was hot but well worth the stop.  The Zydeco Dots were playing, I pick up some fresh Texas Wild Shrimp and scoped out the almost non-existent chile pepper scene.

I was happy to see this chile pepper display by one of the community farms.  Always happy to see this kind of harvest in the city.

I have to mention this hardworking couple and their Revival Meats.  I regret not purchasing any of their pork but I will return to the market even if just for their pork.

More Photos From The Day and A Visit To Hatch NM, May 2006

A Preview of Season 2011 Chiles For Seed

 Scarlet Lantern
View Peppermania Texas 2010 Chiles

It has been a fantastic chile season in Peppermania Texas.  Lots of new varieties and the return of old favorites!
The Baccatums are Back!  The Super Hots are coming on!  The return of the Chilhuacles of Oaxaca.
We will be posting a list of the coming availability very soon at Peppermania.com.  Sign Up for our coming E-Newsletter for the latest updates and specials.

See ya later alligator!
Beth in Texas

Chile Pepper Word Find Puzzle

I found this in a Word Find Puzzle Book I bought for a friend.  I knew she would never miss Puzzle No. 109 so I tore it out thinking it might be a fun thing some day.  I still haven't found them all, I want to make it last!

How long has it been since you played a Word Find Puzzle.  Well, that't too long!

Remember, answers are forwards, backwards, vertical, horizontal and on the diagonal.

And, if you print this, you just may find the answers, backward in a shadow ;-)

Have fun!

Oh Stuck! My Seed Cap Won't Let Go!

After years of starting chiles seeds and countless stuck seed caps there is one thing I have learned to be certain, leave that soldier to his own accord and he will take care of matters on his own.  There is a much better rate of survival of that little seedling just letting it grow out of that fearful constraint of a stuck seed cap than if you decide to become the "Hawkeye" of seedling surgery.  Chances are that if you take it upon yourself to tweeze and squeeze, tug and toil, you are going to put that little guy to an unmerciful death.  No matter how tempting it may be to get that seed cap off, leave it alone.  Just give it a little nursing assist and spritz with water or swab with spit to moisten.  In just a little bit of time those cotyledon leaves will overcome and kick that cap to the dirt and spread his wings.  Trust me in this truth.

Please pardon the cat hair!  As you can see, even the true leaves have come to join this battle.  Resist all temptation to become a seedling surgeon!

A Chile Gardener's Happy New Year

A Chile Gardener’s Happy New Year

H abaneros, Bhuts, Scorpions and Bonnets never ending
A bundant beneficials to keep the foes at bay
P erfect planting for the perfect harvest
P lentiful pods for you and for sharing
Y esterday’s buds become tomorrow’s pods

N ever a pepper pest nor disease
E arly ripening of all your favorite chiles
W arm sunshine and fertile soil

Y eppers, Peppers! Happy Chilehead New Year
E xtended season for those pods slow to ripen
A lways have time to tend the chile garden
R ain when your chile garden needs it