Green Chile Season just started.  Come join our best green Chile class.  You will learn how this versatile pod can be used in so many delicious ways....from savory to sweet.  We are featuring our ever popular green chile pod in everything from a yummy Green Chile Apple Pie to the Best Ever Green Chile Chicken Enchiladas....and many dishes in between in our next cooking class on Thursday, August 7 at 5 PM.  Register now to be sure and get in this  fun class.

If you are new to this area--green chile probably sounds a bit weird.  Who ever ate or cooked with green chile?  Green food other than salad ingredients such as lettuce, spinach or vegetables are the exception.  Chili was always red and why is it spelled with an "e" on the end?  When there is an "e" on the end, it implies the fruit.  Spelled chili is the dish made usually from red chile--and sometimes green. 

The green chile plant is a member of the night shade family of fruits and vegetables.  They are called night shades because they always ripen at night.  And an unusual quality most people are unaware of is that each chile is an individual and that there can be as large a heat unit spread between chile pods on one plant at a time as 15,000 Scoville heat units. Another interesting fact is that the conformation of each chile tells whether it is hotter or milder.  Comparatively speaking,  the narrower the shoulder set and the more pointed the tip indicates hotter ones.  To a lesser degree, the deeper the coloration--the hotter the chile.

I will be showing and telling these hints and much more in my class on Thursday, August 7 at 5 PM.

And, if you order any three of our Pecos products, you get a $5.00 deduction.