Right before we left on our trip,

I bought a bushel of roasted green chilis (Big Jim's), that I split with Denny. Carol and I peeled 'em, pulled off the stems, took out the seeds and froze several packages. Yesterday, I cooked a pork roast, defrosted a package and got the ingredients for my green chili sauce. WHOA! I put in the normal amount of chilis, but had forgotten how HOT they were, this year, SO, I had to figure out to settle it down a bit. And I did, with a secret ingredient that's gonna be part of my recipe, forever. Best I ever made, BUT, after tasting and adjusting it all day, then having a BUNCH for dinner, may be a tough night/tomorrow, for the ol' intestinal tract. Never seem to learn....

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