Share your favorite photos with us here. Instructions on how to post them can be found in the first post within.
|
|
Thread Tools | Display Modes |
July 28, 2017 | #16 |
Tomatovillian™
Join Date: Oct 2015
Location: Montana
Posts: 38
|
Yum! Love rellanos, but complicated to make--whipping the egg white, etc. Got a good recipe? Our local mexican place grows their own peppers, and it is a crapshoot whether they will be mild or hot. I love them either way. They are the best!
|
July 28, 2017 | #17 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
Two ways to fry the things one with egg white one without.
When I make them I use the Masa Harina flour. Any good batter will do fine. Plus they dont have to be fried they can be baked without the breading on the outside. The term rellano means stuffed in Spanish. Chili rellano pablano is obvious but in Tex/Mex restaurants they do it with bell peppers too. In my opinion disgusting. This is kind of weird because a sweet pepper in Mexico is not called a chili it is I think called a pimento. The large orange Aji Amarillo and Manzano makes a fine rellano. One good way to eat the manzano is to cut up onion garlic and such mix with sardines stuff in manzano pepper and bake. Worth |
July 28, 2017 | #18 |
Tomatovillian™
Join Date: Oct 2015
Location: Montana
Posts: 38
|
I swear, Worth, you are a wealth of information! I have Italian blood, so I love anchovies, and will try that recipe.
|
July 28, 2017 | #19 |
Tomatovillian™
Join Date: Oct 2015
Location: Montana
Posts: 38
|
Haven't heard of those last to peppers. I assume they are heirloom ones. P.S. got some of those beans up, but the grasshoppers are devouring the plants. Argh.
|
July 28, 2017 | #20 |
Tomatovillian™
Join Date: Oct 2015
Location: Montana
Posts: 38
|
I guess spell check doesn't work in these replies...
|
July 28, 2017 | #21 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
|
July 28, 2017 | #22 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
|
Manzano is commonly available in Mexico and here in the supermarket for several weeks. It's a really good pepper, with thick flesh and a great taste. Different species C.pubescens than most peppers, and IMO a real PITA to grow. They're a high-altitude tropical with somewhat different preferences than lowland peps.
Aji Amarillo I haven't grown. I think it's also readily available in stores. Yet another species C.baccatum.
__________________
Stupidity got us into this mess. Why can't it get us out? - Will Rogers |
July 29, 2017 | #23 | |
Tomatovillian™
Join Date: Jul 2015
Location: North Carolina
Posts: 880
|
Quote:
I am not a fan of bell peppers anyway, so boring and flavorless IMO |
|
July 29, 2017 | #24 | |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
Quote:
I said I wasn't going to eat it and ordered something else. They didn't even say it was a bell pepper on the menu. Texas is so infested with sorry Mexican restaurants now I doubt a person could even find a good one anymore. It seems many of them use the same runny watery canned tomato slop for salsa. I wish I was extremely rich, I could put stuff on the menu that would blow people away. IF you could get them to try it. Who would even think of eating a Manzano or ricotto pepper stuffed with sardines in the US. All you have to do is make up a mix like you would a salmon patty stuff the pepper take the pepper flip it upside down and coat the top with bread crumbs and bake. |
|
July 29, 2017 | #25 |
Tomatovillian™
Join Date: Apr 2009
Location: Wichita Falls, Texas
Posts: 4,832
|
The first time I got a battered and puffy rellano was a surprise. I had had only the breaded ones before and prefer those myself.
|
July 29, 2017 | #26 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
|
July 29, 2017 | #27 |
Tomatovillian™
Join Date: Jul 2013
Location: Cowtown, Texas – 7B/8A
Posts: 192
|
Chile Relleno
Chile Relleno.
|
|
|