We’ve all seen them a thousand times… Jalapeno, Poblano, Serrano, and Habanero.  But how often do we take them home and cook with them? In this class, come and learn about these fun peppers from just south of the border – what makes them unique, what cooking methods are better suited for the type of pepper, the spice level of each pepper, and where in Mexico they are from!

Look for a cooking with Dried Mexican Peppers class next month!  This is a hands-on class. This class is taught in our 2x4 format – we’ll split up into groups of 2 and each twosome will tackle one recipe.  We’ll package up some of each recipe for everyone to try!

On the menu:

• Jalapeno (Verzcruz) – Whole Snapper Veracruz
• Serrano (Puebla/Hidalgo Mountains) – Caldo de Habas
• Poblano (Puebla) – Chile Rellenos
• Habanero (Yucatan) – Chile Tamulado Glazed Grilled Chicken Wings