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I think with the upswing in hot sauces, sriracha, ghost peppers, farmers are growing

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Joined: Dec 12, 2005


Posted to Thread #30458 at 3:41 pm on Aug 23, 2018

hotter and hotter chilies. It's good that you ended up with medium/actually mild because you can always add heat to that dish now, but not the other way around if they were super hot to start with. I remember when my grocery store had Tabasco, Crystal and Frank's hot sauce. THAT WAS IT. Now there must be 6 linear feet of hot sauces.

I always add diced green chilies to my guacamole...get the whole ones in the can and rinse them well. Takes me back to ABQ.

Jesus saves. Buddha recycles.

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