Actually, Kelly, I grew up aroud people who grew and ate the original NM green chile, smaller than the Anaheim green that is now used everywhere. So hot I couldnt even stand to be in the house when my mother was roasting it. The real hot NM green loses a little fire when it ripens to red. The only thing hotter that I have ever tasted is a Habanero.
Since you insisted on showing off, how do you do that ~ thing over the n?
Paul, aka Pablo
Since you insisted on showing off, how do you do that ~ thing over the n?
Paul, aka Pablo