Peppers Galore, it's Mexico time!

 One thing is to know your peppers, and another thing is to know your eaters. Different people appreciate heat from peppers differently, and you want to be appropriate. I give the heat in SHU, Scoville Heat Units, and of course you have some control for you can always make any pepper milder by seeding them.

My repertoire of Peppers is based on what is prominently available in my neighborhood. And I will bring in some information from a site called Pepperscale.

1. Bell Peppers - Capsicum Annuum. I just include them for good order. They do not pack any heat necessarily, but they come loaded with vitamins and flavor. Get all the colors, they all represent a different nutrient profile and variation is the name of the game.
2. Jamaican Peppers - Capsicum Annuum (also). 
3. Poblano Peppers - slightly hot and aromatic, ca. 1,250 SHU.
4. Chilaca Peppers - 1000 - 2,500 SHU - slightly hotter than Poblano. VEry flavorful.
5. Jalapeño Peppers - 2,500 - 8,000 SHU median 5,250 SHU. Clearly hot, but aromatic. One of my favorites.
6. Serrano Peppers - Median 16,500 SHU, ranging from 10,000 - 23,000 SHU. Like Jalapeño, but clearly hotter (3x). 

I will keep on editing this list.

Today, I am making Black Bean Salsa, but with a poblano, a chilaca, a jalapeño and a serrano pepper, as well as thee stalks of celery,  so I am clearly trying to create some depth of flavor but with some zing to it. I make sure to slice the serrano and the jalapeño extremely thin.

The recipe then becomes something like this:

Black Bean Salsa

• 1 lb of black beans, soaked and cooked, or 2 15 Oz cans (or 1 25 Oz can) of black beans.
• 1 can of corn
• 1 bunch of fresh cilantro, cut up fine.
• 3 stalks of celery, sliced thin
• 1 16 Oz jar of Green Salsa
• Juice of 3 limes
• The simple version is with 3 jalapeños, or 2 jalapeños and a serrano pepper, sliced thin,
  but today, I made it with four peppers:
• 1 serrano pepper, sliced thin
• 1 jalapeño pepper, sliced thin
• 1 poblano pepper, sliced thin
• 1 chilaca pepper, sliced thin.
• 2-3 tbsp of nutritional yeast
• 1/2 lb of firm tofu, cut in small cubes

It is always best the next day, after it marinates in the fridge.

the tofu give the suggestion of cheese, and the nutritional yeast enhances the cheesy flavor.

En Español:

Salsa de Frijoles Negros

1 libra de frijoles negros, remojados y cocidos, o 2 latas de 15 Oz (o 1 lata de 25 Oz) de frijoles negros.

1 lata de maíz

1 manojo de cilantro fresco, cortado fino.

3 tallos de apio, en rodajas finas

1 bote de 16 Oz de Salsa Verde

Jugo de 3 limas

La versión sencilla es con 3 jalapeños, o 2 jalapeños y un chile serrano, en rodajas finas,

pero hoy lo hice con cuatro pimientos:

1 chile serrano, en rodajas finas

1 chile jalapeño, en rodajas finas

1 chile poblano, en rodajas finas

1 chile chilaca, en rodajas finas.

2-3 cucharadas de levadura nutricional

1/2 libra de tofu firme, cortado en cubos pequeños

Siempre es mejor al día siguiente, después de marinar en la nevera.

el tofu da la sugerencia de queso, y la levadura nutricional realza el sabor a queso.

Salsa de Frijoles Negros

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And, I am serving it on oil-free tostadas, this brand: Tostadas Buena Vista, has three varieties, Corn, Sesame, and Multigrain. They are all delicious.

I get them at Frutas Y Vegetales La Reyna at 1300-1302 Beach Avenue (corner Westchester Avenue), Bronx, NY 10472. (Across the street from South of France).

Recently, I also made cactus salad and served them on these same tostadas. Winner!

 

Vegan/Vegetarian options at Taqueria Tlaxcalli

Recently, we went to Taqueria Tlaxcalli for my birthday, and to my delight, I found that the place is eminently survivable for the vegan/vegetarian palate, more so than I was aware. In the past, I had stuck to the cactus salad and maybe some rice and beans. This time we found more options, not to mention one that was particularly gorgeous and delicious. A true culinary piece of art.

Vegetable Burrito at Taqueria Tlaxcalli

In particular, the vegetable burrito was delightful, and, for an appetizer, I had the cactus salad - sin queso, of course. My girlfriend had herself a delicious black bean soup for an appetiser.
Naturally, if I'd have my 'drathers, the rice would be brown rice, and I'd like to double check the soup stock on the bean soup for I would suspect it's not all that vegetarian.
The bottom line is the options are growing compared to what I was used to in the past. Plus, I also know more about nutrition today than I ever did before, so menus are getting easier to navigate. The simple fact is there are more and more people going vegan, all around us, and you see it reflected in supermarkets and increasingly in restaurants. Nice to see one of my favorite places catching on.