[CH] Tepins
McWilliams, Dan (DMcWilliams@fendall.com)
Wed, 15 Sep 1999 11:57:32 -0500
When I was younger and living in Tucson, Ariz my mother, being the maternal
Chile Head that she was, made hot sauce using chile Tepins that were native
to the area. The heat level of the Tepins was intense. Of course my mother,
as I do at my house today, would make several batches of salsa with varying
heat levels to accommodate the different palates of those in the family.
What stands out about the sauce was the distinctive flavor the Tepins gave
the sauce. I can describe it only as robust and addictive. Here's as close
as I can get to that recipe:
1 ounce Chili Tepins
1 teaspoon oregano
1 cup water, boiling
4 cloves garlic, or
1 teaspoon garlic powder
1 8 oz. can tomato sauce
1/3 cup oil
2-1/2 tablespoons flour
Brown flour in oil. Set aside. Heat in a dry pan the chili tepins before
putting them into the blender. In a blender, blend to pulverize chili tepin
with water. If cloves of garlic are used ( which I recommend) add garlic and
oregano to blender. Add all ingredients to browned flour and stir while
bringing to boil. Keeps a long time.
The funny part is as mush as I loved the sauce I have never grown the Tepins
but, since my parents still live in Tucson, I am trying to get them to send
me seeds from the area plants or dried Tepins. My mother is anxiously
waiting for me to send her the yearly box of peppers from my garden so I
maybe if I get that done she'll reciprocate :)).
The Chile Cheese Head
Dan McWilliams