Guest guest Posted August 5, 2005 Report Posted August 5, 2005 Hi all, Today I stopped by our very well stocked Mexican grocery to pick up a few more dried chipotles. (I've mentioned this before, but I grind them up and use them in or on top of anything I'd like to be spicy or smoky -- keep it in a salt shaker! BTW my Magic Bullet grinds up these chiles awesomely.) They also had some chile moritas, apparently a dried, smoked serrano chile. I bought a few to experiment with. Anyone used these or have thoughts on using them? They're suppsed to be a bit spicier than chipotles. I also picked up a small quantity of fresh epazote. Have any of you used this herb? What did you do with it? Thanks much, Sherry in Oregon Quote
Guest guest Posted August 5, 2005 Report Posted August 5, 2005 Hi Sherry - I'd never heard of epazote until you wrote of it, so I looked it up. I'd guess you'd use it much the same as fresh cilantro/coriander leaves ;=) Here's the link: http://www.epicurious.com/cooking/how_to/food_dictionary/search?query= epazote & Operation=food Best, Pat > I also picked up a small quantity of fresh epazote. Have any of you used > this herb? What did you do with it? Quote
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.