Pepper Clarification

GeiyserQ

The proper pronunciation is "chi-powt-lay" with the "t" almost silent. Being a good Florida Cracker from Cedar Key, we pronounce it incorrectly "chi-polt-ee" and no one knows any difference.

smokemullet

Try this for proper pronunciation "chuh-POT-lay".

lmao

chip-ole-tee it is!

Thanks guys!

quote:

Originally posted by GeiyserQ:
[qb] lmao

chip-ole-tee it is!

Thanks guys! [/qb]

If that works for you then you should go for it. When going for "chips", keep in mind a few of things.....

1. Chipotles are nothing more than smoked jalapenos
2. The primary chipotle sold in the U.S. is the chipotle colorado (AKA morita or mora). It's a dark brown chile and is sold dry or in adobo. San Marcos is probably the most popular brand in adobo.
3. A lesser known chipotle is the meco. A caramel color that, to me, has a greater depth of flavor and richness. Not as hot as the colorado but much more depth.

Enjoy!

From one of my heroes,Dave DeWitt,probably the world authority on anything pepper.

Dave will be at the Fiery Foods show,along with drbbq,Eddy,Smokin',and many of our friends at Cookshack. Chipotles

Again, thanks to all who responded. Interesting link Tom. The adobo recipe sounds like one I need to try!

I've always heard the proper pronunciation is that it rhymes with "remotely"

Kind of off the subject from chipotle but pepper stuff all the same...

When I went to visit in-laws in Chicago a month ago I had an Italian beef sandwich from Al's...

Shaved, sauteed beef, onion and sweet peppers on a roll dunked in Au Jus... Probably the best sandwich I've ever eaten--anyway, I know very little about peppers and have been trying to find a green "sweet" pepper like the ones on their sandwiches back here in Oregon--Or-ee-gun...

Can anyone direct me on what type of pepper I'm actually looking for...Our normal green bell peppers aren't nearly as sweet as what I had there--or are they being cooked differently???

Any suggestions appreciated...

Thanks!

Most likely they were marinated roasted peppers

quote:

Originally posted by Brently:
[qb] Kind of off the subject from chipotle but pepper stuff all the same...

When I went to visit in-laws in Chicago a month ago I had an Italian beef sandwich from Al's...

Shaved, sauteed beef, onion and sweet peppers on a roll dunked in Au Jus... Probably the best sandwich I've ever eaten--anyway, I know very little about peppers and have been trying to find a green "sweet" pepper like the ones on their sandwiches back here in Oregon--Or-ee-gun...

Can anyone direct me on what type of pepper I'm actually looking for...Our normal green bell peppers aren't nearly as sweet as what I had there--or are they being cooked differently???

Any suggestions appreciated...

Thanks! [/qb]

Oh, you fortunate soul. You've been blessed.

I've been going to Al's # 1 for about 30 years. Usually hit it about once a week. Right in the heart of the old Italian neighborhood on Taylor Street in the near south side of Chicago. What a place. On any given day you get, in addition to some of the best beef sandwiches in the world, a cast of characters that can't be duplicated. Bankers, bums, businessmen, cabbies, cops, judges, gangsters, prosecuters, those being prosecuted, their lawyers (it's lunch break), etc. Essentially, the area from where most of the exterior shots for the old Hill Street Blues series were shot. In the summer, you can stroll across the street and get some of the best Italian ice to be found in the U.S. from a guy with a little pushcart.

A recent article on Chicago beef sandwich places by the Chicago Sun Times restaurant critic, Pat Bruno, can be found here. I normally get the hot peppers. If you need something more explicit regarding the sweet peppers and a source for it, let me know. The meat supplier for most of the beef sandwich places in Chicago (Scala)and the bread supplier (Turano)are long term clients of mine and I'm sure they know.

Not to stray too much off theme, a few months ago I picked up 5 lbs. of Al's beef for a party, smoked it in the 008 for about an hour. Smacked it on rolls with some hot peppers. Heaven.

BTW - a picture of Al's and their web site is here.

dls,

I think he was wanting to know the peppers, so sounds like you're the MAN who knows or can find out:

quote:

Can anyone direct me on what type of pepper I'm actually looking for...Our normal green bell peppers aren't nearly as sweet as what I had there--or are they being cooked differently???

quote:

Originally posted by SmokinOkie:
[qb] dls,

I think he was wanting to know the peppers, so sounds like you're the MAN who knows or can find out:

quote:

Can anyone direct me on what type of pepper I'm actually looking for...Our normal green bell peppers aren't nearly as sweet as what I had there--or are they being cooked differently???

[/qb]

As I suspected, they make their own sweet peppers. Regular green bell peppers that are lightly roasted, stemmed, peeled, seeded, sliced, seasoned, and held in a moist environment. Nothing specific on the seasoning.

I make my own pimentos occasionally using red bells. You could use the same method with the greens. Place peppers in a roasting pan in a 375F oven for 15 minutes. Turn peppers over and roast for another 15 minutes. Remove and place in a tightly sealed paper bag to steam for 10 minutes. Then remove and peel, stem, and seed. Put strips into a bowl, sprinkle with a little olive oil, and season with a dash of oregano, salt, and pepper. Wrap in foil, and refrigerate until ready to use.

Alternatively, I noticed that they also ship, among other things, the sweet peppers. Click here .

dls...

Thank you so much!! I can tell that you share my enthusiasm for Al's #1. I'll try roasting some myself first before I order some from Chicago...

I figure if I can make a sandwich even 90% as good as theirs I will be doing alright...

Take care, Brent