Where does he got all those wonderful spices?
Today’s Red River Chili recipe includes a few dried chiles you might not have seen in the store before.
While the state boast many fine gourmet shops, the biggest boost to finding a greater variety of chiles falls squarely on the rise in the Hispanic population. There are markets that specialize in Hispanic imports statewide.
That said, I go straight to the source: Pendery’s in Dallas/Ft. Worth.
Pendery’s claims to be the birthplace of chile blending, what we now call chile powder. I have visited their retail store in Ft. Worth dozens of times, and I’ve been shopping with them online for years. Not once have I been unable to find the chile I’m looking for.
What they don’t have is fresh chiles. As I mentioned, the rise of Hispanic markets has increased availabilty of poblano peppers as well as a larger supply of jalapenos, serranos and habaneros.
To read about Pendery’s history and check out their supply, go to www.penderys.com.
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Good luck eating that garbage from mexico. They use the pesticides the U. S. BANNED a few years ago because it was so toxic and dangerous to our health and the unborn. But by all means, all traitors should fill up on it! Bon apitite!