Saturday, April 1st, 5pm-8pm
 
Mexican Chiles with Dave
 
We’ve all seen them a thousand times… Jalapeno, Poblano, Serrano, and Chiltepin. 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 the Caribbean and Mexico they are from! 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. 
 
On the menu:
Jalapeno (Verzcruz) – Whole Snapper Veracruz
Serrano (Puebla/Hidalgo Mountains) – Caldo de Habas 
Poblano (Puebla) – Chile Rellenos
*Chiltepin (Sinaloa/Sonora)– Enchiladas del Suelo (Sinaloa Style Enchiladas) with Chiltepin Salsa
*Chiltepins are unapologetically hot.  If you must ask how hot this salsa will be, please don’t sign up for this class. The salsa will be a component to the enchiladas, not a sauce on the side.  The rest of the recipes do not contain overly spicy chiles/peppers.