This year, I’m going loco and concentrating on Mexican chile varietals to play with molé. That’s me eating enchiladas molé at a restaurant in Las Vegas with some modernist studies colleagues, above.
I also bought a couple of Facing Heavens, the Sichuan chile that I use dried and fermented and chopped into a sauce. Jeff’s Garden of Eaton has several hundred varieties of tomatoes and hot and sweet peppers, including many rare ones, so it’s always fun to go out River Road to look and pick up a few for $2 a plant. They’re getting tall already, so you’ll want to go soon.
I am switching beds this year, so am hoping the peppers will be happy. They grow remarkably well in the hottest, driest spot in the garden.
Here’s my lineup (clockwise from East end). What is yours?
- Facing Heaven
- Sweet Pickle
- Pimiento de Padron
- Chile de Agua (tell your Mexican friends about this Oaxacan pepper, very rare)
- Pasilla de Oaxaca
- Chilhuacle Negro
- Costeno Amarillo
- Another Facing Heaven