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Q: Dave,
Great site, thanks for building it. I am working on introducing a flavor-starved country, Slovenia, to the blessings of barbecue and other flavors that extend beyond the bland. My pork rub recipe calls for New Mexican chile powder but, as you can imagine, it is not available over here and importing it would be cost prohibitive. Can you suggest a European-grown chile that might most closely approach the flavor and heat of the New Mexico Chile that I might try using instead? Thanks for any advice you can give.
Kind regards, Timothy Miles
A: Hello Timothy:
Find a hot Hungarian paprika–that would be the closest.
Dave DeWitt
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