/ck/ - Food & Cooking

[Anonymous No.5690182]

mexican food superthread


who makes mexican food at home? i've just gotten into it after missing mexican food so much (europe's idea of mexican is shit)

share your salsa recipes and your guacamole recipes

for salsa i've just cut up fresh tomatoes with white onions and garlic, green chili peppers, and some salt. i need to find a place that sells limes

for guacamole i just mash it with a fork and throw in salt and pepper, and mix it with the salsa

to replicate carne asada i cut flanksteak into small strips and saute it. easy, cheap, delicious

also, best hotsauce brand available in europe? i'm moving to the UK soon so some UK advice would be dope

[Anonymous No.5690188]

>>5690182
>for salsa i've just cut up fresh tomatoes with white onions and garlic, green chili peppers, and some salt. i need to find a place that sells limes
>for guacamole i just mash it with a fork and throw in salt and pepper, and mix it with the salsa
>to replicate carne asada i cut flanksteak into small strips and saute it. easy, cheap, delicious

Jesus christ how horrifying

[Anonymous No.5690189]

>>5690182
whole canned tomatos
fresh jalapenos
fresh serranos
roasted yellow peppers
cilantro
salt n pepper
onion

cant give you the measurements cuz even i dont know my moms recipe but those are the main ingredients

[Anonymous No.5690207]

>>5690188
help me out mothafucka

[Anonymous No.5691217]

>Any good corn salsa recipes?

captchaca: timedicy 8:15

[Anonymous No.5691232]

>likes mexican food
>moving to the UK

I'm so, so sorry.

[Anonymous No.5692198]

bump

just wanted to add to the "mexican super thread"

https://www.youtube.com/watch?v=c7Hbi8s1PNs

[Anonymous No.5692420]

>>5690182
Your carne asada should either have soy/beer/Worcestershire sauce in your marinade

[Anonymous No.5692432]

I love cooking Mexican food. I make tortas just about every weekend. Easy as fuck and super good. Grilled chicken, homemade refried beans and guacamole, grilled onions, cotija and teleras and you're in fuckin' bidness. Trying to cop the GF's mom's pozole recipe too even though I could probably figure it out on my own with relative ease.

[Anonymous No.5692441]

>>5690182
your salsa recipe is kind of weak. at the very least i'd add some cilantro and hotter peppers than green chile. you'll be surprised how much fresh lime juice helps too.

[Anonymous No.5692443]

>>5692432
>chicken
>tortas
lel

Mexican tortas usually have pork beer and even seafood over chicken

[Anonymous No.5692447]

>>5692443
beef*

[Anonymous No.5692455]

>>5692443
if i have time to prepare carnitas i'll use them instead, but
>acting like some kind of purist even though you know as well as i do that i could go to a taco truck 30 minutes south in tijuana and buy a chicken torta if i felt like it

[Anonymous No.5692458]

>>5692455
please find me more than 3 places that will sell chicken tortas, just 3.

[Anonymous No.5692461]

>>5692455
but why would you

my local super authentic mexican restaurant that ive been going to for years recently had to add ground beef to their menu b/c so many faggots wanted it. Doesnt mean you should ever order it when there is much much better shit available

[Anonymous No.5692467]

>>5692458
>The taco truck in my hometown
>The afformentioned taco truck in Tijuana that I frequented in college
>Every other taco truck that I've ever been to it my entire life
>Every taqueria I visited in San Francisco when I lived in the Bay Area
etc. etc. etc. if they have chicken and ingredients for tortas, they will make you a chicken torta. why do i have to explain this to you?

[Anonymous No.5692474]

>>5692461
i prefer carnitas but i'm not neet and can't be bothered to make it a pretty good chunk of the team

[Anonymous No.5692480]

>>5692467
i'm talking about tijuana m8

[Anonymous No.5692483]

>>5692474
we're talking about buying things

[Anonymous No.5692490]

>>5692483
and i just said
>i prefer carnitas
when i'm buying tortas i order carnitas (for the 5th time), when making them at home i use chicken about 60% of the time

>>5692480
>mexicans in tijuana won't make you the same things as mexicans in san diego
yeah i can't be 100% sure but i doubt that there is any truth to this

[Anonymous No.5692499]

>>5692490
Mexican food in US caters to gringos and gabachos and will almost always have a mexican americanized dish such as fajitas nachos and mission style burritos in their menu. It will be rare to find a chicken torta in mexico, especially in Tijuana . I'm in no way a traditionalist, but in Mexico, pork dominates. I just think chicken is overall bland compared to beef/pork/mutton/seafood

[Anonymous No.5692503]

>>5692499
>It will be rare to find a chicken torta in Tijuana
that's fine, i'm just telling you i've had several of them. did i get lucky? probably, but i'm not sure if it's fair to compare any kind of torta to fajitas or nachos regardless of meat selection. barring some absurd "creative" liberties.

[Anonymous No.5692515]

>>5692503
Where in Tijuana did you find them?

[Anonymous No.5692539]

Learned how to make breddy gud Chile Verde because fucking Midwest. Strangely enough there were tomatillos at the supermarket.

[Anonymous No.5694126]

>>5692420
right on i'll do that

[Anonymous No.5694158]

>>5690188
its fucking basil , not cilanthro god damn you amerifats

[Anonymous No.5694368]

So, I didn't want to start a whole new thread for my question so I'll ask it here. Last weekend I ate some kind bean sauce(?) that was totally black and had whole beans in it. It was delicious but I have no idea what it's called.

[Anonymous No.5694608]

>>5694158
you mean coriander?

[Anonymous No.5694625]

>Ctrl-f Carne en su Jugo
>0 results
Nigga...Shit's soooo good.

[Anonymous No.5694632]

>>5694158

[Anonymous No.5694637]

>>5694158
top kek

[Anonymous No.5694734]

>>5690182
>flank

Use sirloin. Flank and skirt make for cheap imitations of carne asada. Some places in Mexico use NY strip, but that's because of beef subsidies in Mexico, and you can get NY for like $5/lb.

[Anonymous No.5695325]

>>5694126
Don't actually use that unless you want to make some retarded white person version of mexican food, real mexican food doesn't use that.

[Anonymous No.5695372]

>>5694734

lol, skirt is traditional.

[Anonymous No.5695418]

Made nachos with maseca corn flour, water, margerine, salt, oil, cheese and olives. Great

[Anonymous No.5695475]

>>5692420
>>5694734
This is why the majority of the US makes shit mexican food, you people can't stick with a simple recipe, you have to try and change or "improve" it and it evolves into a parody. Stop giving advice, you guys don't know how to make real carne asada or fajitas or whatever you people want to call it next.

[Anonymous No.5695480]

>>5694734

I thought skirt steak was traditional? That's what my mexican coworkers said anyway.

Also it seems like mexicans know how to cook a lot more than people of other ethnicities. Most of my other friends of either gender are complete shit at cooking, especially the other caucasians.

[Anonymous No.5695587]

>>5695480
The way they make food reflects how poor they where in Mexico. My mom was lucky to get meat once a month and it was mostly stewed or stuck in a hole in the ground. Most of the "real" mexican food I had growing up was simple rib sticking stuff and none of it really had proper names out side of some dishes. It was a lot of vegetables or meat cooked in onions, garlic and tomato. But I grew up with some p-killer salsas. My mom's green salsa is killer and her mole is good.

[Anonymous No.5695950]

>>5690182
Me and my misses make taco every weekend.
And by "make" i mean:
1) buy taco dinner kit easily available here in Norwayniastan
2) Fried ground beef
2) Selve with grated cheese and the regular taco-stuff
3) Be annoyed at how much monay spent on the kit when the only thing in it i need is the spice mix.

How to make the spice mix that go on the beef in tacos?

[Anonymous No.5696011]

>>5690182
Not sure if it qualifies as hot sauce, but mixing tabasco(TM, not the knockoffs) with sour cream works great

[Anonymous No.5696017]

>>5695950

Cumin, cayenne, paprika, onion powder, garlic powder, maybe some oregano, pepper.

[Anonymous No.5696022]

>>5695950
the store spice pack probably has
>chilli powder
>garlic powder
>cumin
>pepper
.. probably other stuff too

[Anonymous No.5696119]

>>5696017
>>5696022
You forgot MSG. Seriously, so much fucking MSG in generic taco seasoning packets. Not there's anything wrong with that, but be aware.

[Anonymous No.5696125]

>>5696022
>>5696119
and cornstarch + anticaking agent

[Anonymous No.5696176]

>>5694625
Aww man dats it right there. A shame not many know of it.

[Anonymous No.5696668]

Salsa verde
- 1 to 2 lbs tomatillos
- 1 small to med red onion
- 2-6 cloves of garlic depending on taste
- 1 bunch cilantro
- several peppers of your choice (de arbol are great as are roasted anaheims)

wash and roast the tomatillos on a baking sheet in 375F oven until lightly browned (for about 20-30 minutes), turning a couple times so they cook evenly. if roasting peppers do this at same time. when done remove from oven and allow to cool while prepping other ingredients

coarsely chop onion
wash cilantro and remove lower stems
peel the garlic, dummy

toss ingredients into food processor or blender and get that going....add salt to taste, maybe some chili powder if it's not hot enough for you.

enjoy on tacos, use as enchilada sauce, dip your chips in it, put it on huevos rancheros, warm it up and eat it like soup, whatever

[Anonymous No.5696685]

>>5696017
>>5696017

And shit tons of salt and MSG.

[Anonymous No.5696733]

>>5695475
lol the mexican anger in this thread is going to start spilling over into other threads! Settle down bra.
Just more food elitist bullshit.
>whoa whoa how are you cooking those fajitas??? Thats not REAL mexican food now!
>is this REAL NY pizza??? What kind of water is in the dough???
>Did you put beans in that chili? Now its not REAL chili!

Why do people feel the need to act like this? Does it make you feel good or something?
Oh and I like Tex Mex, I live in Texas.
Im also dating a mexican girl (actually born and raised there) and she cant cook to save her life so I dont wanna hear it.

[Anonymous No.5696953]

>>5696733
I'm not a mexican I'm also a texan and I get annoyed seeing people try to bastardize my favorite foods. I don't care if they want to cook some half assed version and call it mexican food but it's a shitty gringo version and they shouldn't be trying to teach other people how to cook it.

[Anonymous No.5697000]

>>5691217
http://www.yummly.com/recipe/Roasted-Corn-Salsa-with-Tequila-Lime-Dressing-Food-Network-251609

My dad makes this a lot, though I'm not sure if it's the identical recipe. Fucking awesome.

I make guac with diced purple onions, minced garlic, fresh cracked black pepper, chopped serrano or jalapeno, sea salt, diced heirloom tomatoes and just a pinch of cumin and ancho chili powder.

[Anonymous No.5697017]

>>5691217
roast corn, add to fresh salsa. be sure to use cilantro

[Anonymous No.5697051]

heres some very good tacos

viva la mexican food!

[Anonymous No.5697059]

>>5697051
>needs more chorizo tacos

[Anonymous No.5697074]

>>5690182
>UK

Damn son you're gonna run into some difficulties
avocado = expensive
tortillas = expensive
tomatoes = often unripe
lots of the specific chillies = hard to get hold of
i mean you can get like chipotle paste but a lot of the time your options are green or red chillies

you can get others if you cast your net a bit wider

Hotsauce-wise i generally use encona which is widely available (supermarkets) but is more west-indian (scotch bonnet and habanero)

[Anonymous No.5697129]

Buy pre made doña maria pipian add more dry pumpkin seeds for good taste, use the chicken water to make it, enjoy! Btw doña maria is really good if you add more water than is supposed, because it's too salty

[Anonymous No.5697130]

>>5694625
Is that birria mate?

[Anonymous No.5697269]

as a mexican your idea of a salsa horrifies me lol but you can do with the same ingredients just cut the tomato un half and put it in a pan to kind of cook it, its okay if it burns a little bit adds flavor, as well as for the jalapeños, add some cilantro or coriander and for the guacamole add some finely chopped onion and again cilantro, and if you like also some jalapeños. c:

[Anonymous No.5697425]

>>5697130
No, its "Carne en su Jugo". Usually consists of pinto beans, bacon, meat, onions, lime, and tomatillos.

[Anonymous No.5697639]

>>5697074
>Chillies

[Anonymous No.5698030]

>>5694734

I grew up in Ensenada and Tijuana, and every place I went to that served carne asada (either in tacos, or just as a bistec) was sirloin or NY. It could very well be that flank and skirt are traditional and having grown up in either border cities or places with heavy tourism, they were just catering to American tastes, though. Although it wouldn't explain why my parents (who grew up in Zamora, Michoacan) used palomilla/sirloin almost exclusively for their cookouts.

[Anonymous No.5699330]

>>5698030
The most common cuts in Mexico are chuck/sirloin then skirt and NY. But yeah, sirloin and NY dominates in the north. I've seen rib eye in Tijuana and Sonora in taquerias/ restaurants as well

[Anonymous No.5699335]

>>5695475
You don't know Mexican food. Every other grandma has their own recipe for Mole Poblano and Chiles in Nogada in Puebla. Some use cream cheese, some use goat, some use jerez, some use sherry and some may or may not omit sugar in the nogada sauce. Fuck off with your nonsense.

[Anonymous No.5699356]

>take some chicken
>cut it into strips
>set aside

>>mix the following
>cumin (a bunch)
>cilantro (finely chopped, also grow your own it's the best)
>green coriander - crush them with the flat of a knife - about a dozen per pound of chicken(let some of your cilantro plants go to seed. harvest the seeds when they're green and 3-4mm wide. don't harvest cilantro from the plants you let go to seed, it won't taste as good. expose them to ~80F to encourage bolting)
>lime juice (squeeze one lime per pound of chicken)
>jalapenos, banana peppers, whatever pepper you want, to taste

>throw chicken into the mix
>add enough oil to the mixture so it covers the chicken
>marinade that shit a few hours

>>while it marinades, make this shit:
>mango
>avocado
>lime juice
>cilantro
>chop up the fruits into ~1cm cubes, mm yummy sweet stuff

>flat griddle
>cook that chicken
>fry your tortillas
>put chicken and the fruit shit into tortilla
>eat

alternatively, fry up some sliced bell peppers on the griddle instead of using the fruit stuff

[Anonymous No.5699360]

>>5694608
coriander is cilantro seed. the leaves/stem are cilantro. the seed is coriander. it's like dill weed and dill seed

[Anonymous No.5699362]

>>5699356
oshit forgot, garlic in the marinade too

[Anonymous No.5699366]

>>5699362
fuck me. also forgot: red onions in the fruit mixture

[Anonymous No.5699695]

>>5699335
this. its all regional buddy.
i always thought pozole and menudo were supposed to be red till i was 19 and saw distant inlaws doing other shit

[Anonymous No.5699717]

>>5690182
>need to find a place that sells limes

where the hell are you? finding anything but the most standard chilies is a drag but limes? even Aldi has them around here..

[Anonymous No.5699890]

>>5699362
>>5699366
woops, also forgot tomatoes

[Anonymous No.5701217]

>>5690182

Get a tortilla press and try making your own corn tortilla. They are 1000% better than the machine made ones.

[Anonymous No.5701240]

>>5701217
>get a machine and use the machine
>end result so much better than ones made with machine
wut

[Anonymous No.5701290]

>>5690182
OP, I cannot believe people saying that your salsa lacks something.
That is exactly the salsa bandera of Mexico, eaten almost daily by many mexicans.
This is from a Mexican posting from Mexico.
Also honest to God carne asada if perfectly genuine simply liberaly salted with sea salt, I would have trouble finding you any carne asada place that puts anything else on the meat here
.

[Anonymous No.5701295]

>>5701240
home made is almost always better

[Anonymous No.5701309]

>>5699330
>The most common cuts in Mexico are chuck/sirloin
This is true in Sonora, and in that order I'd say 90/10 %
I scoffed at the thought of chuck as carne asada but I have come around and prefer it now.
It is all about the fat and connective tissue content, that shit crisps up and gives it amazing flavor

[Anonymous No.5701604]

>>5699890
no tomatoes.

[Anonymous No.5701731]

>>5701290
Oaxaca puts a enchildada style in their carne asada, which is coated with a chile rub and some places in north add soy sauce or salsa inglesa, along with a rub. It all depends on the cut.

[Anonymous No.5701821]

>>5692443
chicken tortas are a thing though.

>tfw no torta de milanesa de pollo

[Anonymous No.5701824]

>>5694368
black bean soup????

[Anonymous No.5701833]

>>5701821
milanesa is usually made with sirloin or pork,

[Anonymous No.5701840]

>>5697269
>its okay if it burns a little bit adds flavor
this is the secret to mexican salsas.

[Anonymous No.5701849]

>>5701240
a tortilla press is not the same thing they use for mass production.
you could even make your own tortillas using your hands.

[Anonymous No.5701852]

>>5701833
no.

[Anonymous No.5702252]

>>5701833
Milanesa is usually made with top round around here, or chicken.
I have never seen sirloin or pork milanesa. No. Mex here

[Anonymous No.5702259]

>>5701731
I speak for the norteños, simple salt is by far the most common.
I have seen people liberally pepper carne asada, and also the soy and inglesa, but it is the exception rather than the rule here.

[Anonymous No.5702261]

>>5701833
Where you from?

[Anonymous No.5702266]

>>5690182
Buy large bags of dried chilies: guajillo, ancho, california to start. You might need to get this off the internet. You will toast, soak then puree these chilies (in your blender) and use them in sauces, salsas, and main dishes. Consider dried chipotle or canned adobo sauced chipotles, but go easy on them.

For your salsa, grab a cookbook. There are so many recipes and techniques using the blender here too. Your recipe is similar to the basic salsa casera (house salsa) or a pico de gallo type if you left it chunky. But, you know what? If I don't have lime, I don't even make either of those salsas. You can't. I'd have gone with a salsa borracha (drunk salsa) or a roasted tomato kind, such as ranchera style. I also don't care for garlic in my guac or pico de gallo, always considered it a bit of a tex-mex addition (ie nontraditional) that covers some of the cleaner flavors of the lime or ripe tomato. It's fine is other salsas or cooked recipes. For the pico/guac making session, I make the same basic, chopped onion, lime, cilantro, and into two bowls fold in the tomatoes to one, and the avocado to the other.

While you're shopping online, pick up a bag of masarepa flour/nixta to make your own tortillas or huaraches or pupuas (or arepas). This is really home cooking now, and you can also make tamales (which can be done in foil if you don't have husks or banana leaves), or oven casseroles that use tamal layers, or even sopa, tamal en cazuela.

You should be able to get your hands on anything else aside from mexican oregano or epazote. Both are skippable in any recipe.

[Anonymous No.5703669]

>>5701833
No, it's made from a cut of beef that is, bizarrely enough, called "milanesa." That might be a coincidence, though.

[Anonymous No.5703750]

mah guac recipe:

avo
finely minced onion, not too much
lime juice
salt
1 bruised garlic clove
maybe a pinch of chili powder but probably not
mash it up
take out the garlic clove
keep tasting & tweaking lime/salt balance until it's right

now stop doing things to the guac and eat it.

[Anonymous No.5703903]

>>5691217
i got a good corn salad recipe

10 yellow corn on the cob
1 can of black beans rinced
Cherry tomatoes cut in half
Fresh Jalapeño peppers diced and cut in small pieces
Red onions diced
Chopped red peppers
Avocados cut up
Lime
Olive oil
Salt, pepper

First cut off the corn from the corn on the Cobb and place on a baking sheet with salt and pepper and olive oil.
Bake until corn is cooked. It's easier to buy frozen corn, but does not taste as good.

Cool corn and 15 minutes before you are ready to serve dinner throw all chopped ingredients together in a salad bowl and drizzle with olive oil and lime juice. Do not mix all these ingredients ahead of time, they will not taste as fresh and the avocados will brown. Just have it all chopped ahead, except for the avocados (last minute) .

[Anonymous No.5704011]

>making salsa
>not stewing the tomatoes

thats called 'pico de gallo'

[Anonymous No.5704663]

>>5704011
>stewing the tomatoes
We aren't making marinara, it's called roasting.

[Anonymous No.5705752]

>>5690182
>i'm moving to the UK soon so some UK advice would be dope

Hahahaha, I'm so sorry OP. In the UK, actual Mexican food literally does not exist, it has no presence at all. We have tex-mex, albeit referred to as Mexican, yet even that is a shitty attempt at real tex-mex.

Like tomatillos? Then I hope you like gardening because you're not going to get them any other way. Same goes for serranos, habaneros, poblanos.

[Anonymous No.5706512]

>>5704011
>pico de gallo
>not a fruit salad

tu que

[Anonymous No.5706552]

>>5691232
As someone interested in living in the UK

How well would a legit Mexi-Cali restaurant go over in bongland?

[Anonymous No.5706560]

>>5706552

It wouldn't you go fucking broke importing over the ingredients

[Anonymous No.5706585]

>>5694368

frijoles negros?

[Anonymous No.5706611]

>>5705752
You'll have to order ingredients online
Also, here its called Coriander, you spic

[Anonymous No.5706647]

>>5690182

I live in the UK and there can be a decent range of sauces if you go to a big tesco with an international food section or something. I personally like habanero sauces the best so just use tabasco. sometimes i mix it with mustard to make it more like a sauce i found in panama one time called congo which is the best sauce i've ever found.

>>5691232

there's not really that much demand here for mexican food. you would probably have to make it like a 'classic american diner' with burgers and everything to draw people in and then you could put some meixcian food in there.

[Anonymous No.5706663]

>>5694625
ugh, that shit looks like some unfinished birria. i'd rather use those ingredients to make some frijoles rancheros

>>5698030
my mom's from jacona, just outside of zamora. sup faggot

[Anonymous No.5706971]

how come no one has mentioned barbacoa yet?

[Anonymous No.5708080]

>>5694608
cilantro and coriander have separate names because they're obviously different products. kind of like how we have two different terms for beets and chard even though they're the same plant.

[Anonymous No.5708136]

>Mexican food thread on /ck/
>I bet it's full of faggots arguing authenticity
>open thread
>not disappointed

I live in Texas, and make "Mexican" style food every day. I give a fuck about your recipes or how "real" I'm doing it. My food tastes delicious, my family, friends, and even Mexican friends agree.

Question for OP, how much are limes in UK? I'm close to the Mexican border so I get everything dirt cheap, but I'm not up to speed on where all your imports come from.

[Anonymous No.5708219]

>>5690182


Guac - 1 avocado, pinch of cumin, some cilantro, salt, fresh pepper, juice of half a lime. (I like mine heavy on the lime. You don't have to use that much.) I cream half of it with the spoon, then I leave the other half chopped and just stirred in.

[Anonymous No.5708225]

>>5690182
Also, buy a beef tongue and slow roast it after peeling it. Slice and administer to tortillas that have been warmed over a flame. Add verde sauce, a squirt of lime juice, and an onion/cilantro mix.

Oaxaca cheese in spades.

[Anonymous No.5708245]

>>5703669
the supermarkets in Mexico often label cuts of meat by what there intended use. That is not what the actual cut is.
example, chicken breast or beef top round cut thin is often labeled milanesa.
beef neck and brisket are often labeled carne para cocer, stew meat.

[Anonymous No.5708298]

>>5699717
this nigga lives in antarctica

[Anonymous No.5709297]

>>5706611
Works for dried or tinned stuff. Doesn't work for fresh.

Seriously anon, if you know of a source of fresh tomatillos / chiles that aren't the three shitty varieties available in UK supermarkets, please tell me what it is.

[Anonymous No.5709301]

>>5706647
>there's not really that much demand here for mexican food

Have you been living under a rock for the last five or so years?

[Anonymous No.5709303]

>>5708136
40p each. They're from Brazil as far as I know.

[Anonymous No.5709313]

You can also order foods online if you can't find good ingredients at your local UK grocer when you move, OP.
http://www.mexgrocer.co.uk/
I think you might have luck learning how to use dried whole peppers -- anchos and whatnot -- as fresh hot peppers are troublesome to get in the UK.

[Anonymous No.5709596]

>>5709313
Shouldn't Indian grocery stores have fresh peppers?

[Anonymous No.5710286]

>>5690182
I like roasting veggies and turning it into salsa. I roast tomatoes, onions and various peppers until they get a bit of a char then blended it with cilantro, cumin, salt, and lime. I did add some horrible things to my salsa just to see the results. One batch, I added a splash of Valentina black hot sauce and another I added a bit of chicken boullion to it.

As for taco stuff, I live behind a mexican supermarket so I just go in and buy a pound of whatever i'm in the mood for.

[Anonymous No.5710738]

>>5708136

I bet you're the same guy who goes ballistic in the chipotle threads because it's not authentic enough

can't have it both ways, tex

[Anonymous No.5710775]

>>5709301

well in london there's 152 mexican restaurants compared to:
337 thai
365 american
367 french
389 chinese
432 japanese
997 indian
1000 italian

doesn't seem like a lot too me personally but ok

[Anonymous No.5711462]

>>5709313
>fresh hot peppers are troublesome to get in the UK.

http://www.chillisgalore.co.uk/

Has a good forum about growing your own. I had to do this while living in Italy - grew 20 some varieties on my balcony.

[Anonymous No.5711929]

>>5690182
I'm pretty sure i'm allergic to cilantro but i live in texas so i dont have to worry about it depending on how far south i travel

[Anonymous No.5711943]

roast your peppers over a flame, not on a fucking hot plate or a comal. Pussies.