I had an excellent comment from Leslie regarding how to tame some chiles that really needs to be shared with you:
Leslie AltamosAugust 31, 2013 at 12:41 PM
Did
an in house pepper test. Yeah, my guys are always trying to prove
things to one another. haha. That being said, bread, milk, cheese,
chips, chocolate, etc, have been tried to tame the heat. what we
discovered is a few big spoons of yogurt works really well, and really
fast! :) FYI from our kitchen to yours.
I have had several emails lately wanting to know what items to keep on hand in case they want to make one of my recipes. Here is a list of dry goods to always have in your pantry. The fruits, veggies and meats you will have to purchase as you need them.
Here is the list:
Dried:
beans - peruano or pinto, black beans
beans - peruano or pinto, black beans
chiles – guajillo, ancho, árbol,
pasilla
rice, white
rice, white
Mexican oregano
thyme
bay leaves
Canned:
jalapeños
en escabeche, sliced not whole
chipotle
chiles in adobo
tomatillo
sauce (green sauce)
evaporated
milk
sweetened
condensed milk
tomato
sauce or puree
refried
beans
media
crema (table cream) boxed or canned
Bottled:
Maggi
sauce
soy
sauce
salsa
(mild, medium or hot)
olive
oil
pitted
green olives
Extras:
Maria's Cookies
Lime gelatin
Chicken bouillon, powdered or cubes
Shrimp bouillon, cubes
The brands of these basics that I
prefer are probably available in your area. If they are not, then
pick the ones 'Made in Mexico' for authenticity.
Canned chiles or sauce: La Costeña,
Herdez
Refried
beans: La Sierra
is wonderful plus no preservatives
Media
crema: Nestlé or LaLa
The
other items can be the brands you usually purchase.
Make sure to email me if you have questions about any of these ingredients. I want your Mexican cooking experience to be a good one!
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