As of August 2008, I
It is like a chile güero, but more ball shaped. Don't confuse the trompo or trompita with the GÜERO, or, as it is termed in English: yellow wax chile. I first heard of this in Arturo Lomeli Escalante's El Arte De Cocinar con Chile, published in Mexico by Contenido in 1991. I bought the book in Juarez in 1993. On page 199 is a recipe titled:
CHILES GUEROS o TROMPITAS AL JEREZ
I attached a small image of the book above. I also used Google's translation service to put this recipe into English and I give that below and then my variating version of this recipe.
Chiles Gueros o Tropmitas al Jerez
Esta sencilla receta puede prepararse con cualquier chile fresco pero de preferencia deben usarse chiles gueros o trompitas, que son en cierto modo una variedad de chiles queros. Se requieren tambien aproximadamente 250 mililitros de jerez seco, una pizca de eneldo y sal. Se envasan my bien lavados con el eneldo y el jerez, se dejan reposar a la temperatura ambiente en un frasco bien tapado durante por los menos 10 dias. Depues de pasado ese tiempo estan lists para acompanar cualquier platillo.
Google's translation
This simple recipe can be prepared with any fresh chile but preferably should be used or trompitas or trompo chilies, which are somehow a variety of chilies want. Required are also approximately 250 milliliters of dry sherry, dill weed (not seed or dried, fresh only) and a pinch of salt. It was packed my well washed with dill and sherry, are left to stand at room temperature in a jar well covered for at least 10 days. Depues past that time are lists to accompany each dish.
Mark's Translation
This easily prepared dish can be made with any fresh chile, but the preference is for trompitas, which are a type of yellow chile that are sold around the Mexico City area. To a bunch of dill in a large jar or bowl, add the chiles and 250 milliters of dry sherry and a pinch of salt. Allow to stand at room temperature for a minimum of 10 days. Then the chiles are ready to be served with any dish.
From the amount of dry Sherry, about 1 cup, I think the quantity of chiles is no more than 4 or 5 ounces.
From time to time I have tried to make contact with the author and this time, August 2008, I'm saddened to see that Sr. Lomeli has died. (sometime in 2006). In his honor and memory I give you my güero (white boy) version
1 lb. chiles güeros (yellow chiles) - which are not trompos or trompitas per Lomeli's recipe.
1 bunch fresh dill
1 head of garlic, peeled
1 teaspoon of salt
a few bay leaves
2 tbs. coriander seed
2 tbs. mustard seed
1 tbs. black peppercorns (whole)
Malt Vinegar
White Vinegar
Wash the chiles, slice into the end about 3/8 of an inch to allow the flavors to penetrate.
Wash the dill. Put the dill in a jar or bowl large enough to hold all the ingredients. Add the chiles and all other ingredients. Fill the receptacle to half full with the malt vinegar and fill the other half with white vinegar. Cover and set aside 10 days before using.
Suggested use: Huachinango a la veracruzana
Gracias y Adios, Arturo.
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Gracias por el photo del Internet a Chile Trompo
26-August-2010 - I have only now learned that trompo mean top, like the child's toy.
Hi Mark,
ReplyDeleteThank you very much for this article. I am Arturo's Lomeli daughter, Viviana. I just recently prepared my version of this recipe. It is with joy and pride that I see this entry in your blog. My dear father shared with us many, many dear teachings, but I guess as time goes by, the one that persists in our everyday lives is his passion for cooking. It has been 12 years since he died, but there hasn't been one without his spirit in our lives, and he inspires me everyday to cook the best that I can. Many people were transformed by Arturo's food, and I am so glad you are one of them.