Brent Thompson wrote: > > > > I couldn't see making fajitas without a bunch of red bells fired up with > > the onions.. > > Try substituting the same amount, or anyway as much as you can stand, of > coarsely sliced Aji Amarillo for the bells ... > > Not sure I've ever had that chile. I grew a chile called Aji a few years ago..it was the tallest chile plant in my garden. it turned yellow when mature and had a taste similar to habs..it looked like a cayenne type but thicker walled and a bit more curved. It was tasty, but I can't remember which variant of Aji it was. Well I do the cooking and my SO and 2 of her 3 children can't take any heat ( I mean 0). So I cook my fajitas with bells.. but i make my own on the side.. to suite my tastes I cook them in chile oil and add chopped habs and serranos to the onions and red/ yellow bells... BTW I've also grown some fairly hot Mexican Bells. My dad (who isn't much on heat either) once took a few from my garden and got a real surprise when he fried them up. The bells I grew where almost as hot as jalapenos.. not hot by my standards, but most of my family only like a small amount of heat in their food. Coyote Howlin' for Habaneros