Guest guest Posted April 28, 2007 Report Share Posted April 28, 2007 Dear Christie, Are your dried crushed Chipotles very, very hot(i.e. as hot as Scoth Bonnet)? If yes, please save me the seeds as I would like to cultivate them. There are too many varieties of Chipotles chilli grown in Mexico. They all vary in shape and hotness. I particularly like the very, very hot ones. I would dearly like to have your Chipotles chillies if you can spare me some. If it is not too heavy, maybe you can bring it with you when we meet up. I hope you are successful with your application because I really want to spent time with you. My sister-in-law is a Radiographer in St. Bart's. Small world ha <big smile> We can discuss our meet offline since it's off topic I will email you separately offline. Best Wishes, Wee On 27 Apr 2007 at 20:37, christie_0131 wrote: > Thank you so much to those who replied. I have dried crushed > chillies > (which contain lots of seeds as well as flakes). I also have dried > crushed pepper flakes, ie dried and crushed red (and green) bell > peppers. I also have dried chipotle chiles, jars of jalapenos and > access to fresh chillies, (African, Birds Eye and Scotch Bonnet) so > I'm feeling pretty well-provided for. I just wasn't sure which were > required in the recipe :-) > > Wee, if you would like any chipotle chiles, let me know and I will > send you some as I have enough to last me for the next 5 years. BTW > I > am applying for a course in London at St Barts which runs over 10 > days between May and November - perhaps we might meet up sometime? > Christie Quote Link to comment Share on other sites More sharing options...
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