Chop up a bunch of New Mexico Chili and mix with white gravy, simple, easy and quick, but it only works with those wonderful New Mexico "Hatch" chili...I think wal Mart sells Hatch Chilis. I buy a burlap bag of them everytime I go to Texas or on the way back..I use them in most everything.

Ray,the HEB in Leander sells beau coup of Hatch chilis. Only a couple of minutes from John's house.

And with a little searching around on the interweb one can find a place or two that will ship them roasted and frozen.

I'm just 90 minutes from Hatch, NM, but all the stores here carry Young Gunz roasted and chopped in mild, medium and hot in the frozen section.

Ya got any taste buds left there, Ray???? I add just about ANY pepper I can find dried, chopped, fried, burned and every thing in between to many food items also...CAN'T really taste the fire but I DO start sweating soon after ingesting and depending on the fire level, for a while afterwards...my taste buds were burned off LONG ago.

My home made Mile-Hi Biscuits covered with butter, scrambled eggs and fried sausage/mushrooms/cheese/onions covered with fired up white gravy turning red from the peppers and HOT coffee makes for a decedent breakfast before or after a hunt and the same over a nice steak for dinner...guaranteed to give you heartburn for the rest of the day/night but WORTH it...once in a while anyway.

I grew my own Jalapeño's when I lived in the desert...invited all the braceros and miners to come take a bag home and I took bags to the mine to pass around....hardly any takers after the first bag...they said those "diablos" burned their tongues AND fingers..."no 'ueno, pinché vato, muy, MUCHO caliente." and a few other choice vernaculars.

Good Hunting

Usted es una Payaso compadre, muy comico!

Sí, mi compañero...payo estoy muy, MUY comico...y PELIGROSO....

Good Hunting

I don't find the Tex-Mex hot;just normal as that was what I was raised on.

Ray,John came by this afternoon + picked the annealer rig.Have fun. Randy