Red Monday

Author: Kramer Wetzel Published: March 22, 2010

Dried Red Peppers

Hardware: iPhone
Software: iPhoto, CameraBag.app, WordPress

Dried Red Peppers from the grocery store in El Paso.

About the author: Born and raised in a small town in East Texas, Kramer Wetzel spent years honing his craft in a trailer park in South Austin. He hates writing about himself in third person. More at KramerWetzel.com.

Use of this site (you are here) is covered by all the terms as defined in the fineprint, reply via e-mail.

It’s simple, and free: subscribe here.

Auntie E Mar 23, 2010 @ 6:49

those are some hot red Photos,
making it easier to visit,My Ruby Link for you

Sarah Mar 23, 2010 @ 9:32

Had to look it up on the interweeb: Chile guajillo in Spanish is a variety of chili pepper of the species Capsicum annuum, which is widely used in the cuisine of Mexico.

The guajillo chilli’s thin, deep-red flesh has a green tea flavour with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are used to make the salsa for tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce.

Guajillo chillies are great in pastes, butters or rubs to flavour all kinds of meats – especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish.

Sandy Mar 23, 2010 @ 16:28

Red hot peppers!!

My Ruby Tuesday