Comment: Right on. ;-)

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Right on. ;-)

For quite awhile I was using their Red Lion Competition blend and Mexene and often a pinch of Terlingua Dust.

Then I decided to man up and start doing my own blends tailored to the specific thing I'm cooking. So I can make it mild, wicked, lighter or darker etc.

I've been tinkering with their Ancho, Pasilla, Chimayo mild, and Guajillo along with Hatch mild and hot from another source. Grind my own cumin seeds and Mexican oregano flakes and add some garlic powder, onion powder and other secret ingredients and of course fresh onion and garlic etc, in the dish and there it is. Some are better than others, but I have not been disappointed yet.

Resist the temptation to feed the trolls.