tag:blogger.com,1999:blog-4033770631819899656.post7542255822403350716..comments2024-03-28T10:01:27.801+01:00Comments on MY KITCHEN IN SPAIN: HOT STUFFJANET MENDELhttp://www.blogger.com/profile/05727555362345930082noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4033770631819899656.post-37916158002939585472019-10-06T11:19:16.965+02:002019-10-06T11:19:16.965+02:00reina cotilla: Canned green chiles are not a usual...reina cotilla: Canned green chiles are not a usual product in Spain. How about substituting red pimiento? Or, roast green bell peppers, peel and chop=green (not hot) chile. JANET MENDELhttps://www.blogger.com/profile/05727555362345930082noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-25761423567341160422019-10-05T15:34:28.350+02:002019-10-05T15:34:28.350+02:00Hello. I cannot find can chopped green chiles ( n...Hello. I cannot find can chopped green chiles ( not hot please) to make keto enchilada. Do you know where can I find that in Spain? Or what name? Because I bought jalapeños and omg so hot , no way.la reina cotillahttps://www.blogger.com/profile/00284927119328139329noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-65715315250995031502015-09-14T15:37:01.366+02:002015-09-14T15:37:01.366+02:00Patty: Of course I remember you! Hola to New Mexic...Patty: Of course I remember you! Hola to New Mexico. Getting the piñon out of the pine cone is not the hard part--it's cracking those itty-bitty pine-nut shells and extracting the teensy kernel whole. Once shelled, you can use them without toasting, as in pesto, or toast them and use as garnish (add to spinach with pine nuts and raisins). Store them in a dry, cool place still in their shells.JANET MENDELhttps://www.blogger.com/profile/05727555362345930082noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-29481349028733607732015-09-13T21:25:18.843+02:002015-09-13T21:25:18.843+02:00Hi Janet,
How interesting to see your article on p...Hi Janet,<br />How interesting to see your article on peppers. I just moved from WA State to NM 4 wks. ago and EVERYONE puts red or green chilis (or "Christmas", meaning both) on everything. Slowly I am becoming a big fan of "the green", as it's called. <br />But, I must say, your gazpacho recipe is the best I've ever had and make it often.<br /><br />Recently you Anonymousnoreply@blogger.com