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dino. posted:I don't tend to eat super hot peppers, because I just want the heat, and the flavour. Habaneros are too spicy for me. I'm generally happy with the thai bird chilies, because they pack some heat while having a great taste. It feels like a waste to remove the seeds though, so if a pepper is too hot, I'll choose another one that's milder rather than removing seeds/membranes. Really? In my experience, Thai chiles are much hotter than habaneros. At least, the ones I can get at various supermarkets are.
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Nov 13, 2014 05:00
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I bought a bottle of that El Yucateco Black stuff. Not a fan. Tastes acrid, like burnt leaves or something. Not very hot, either. blech.
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Aug 29, 2015 19:57
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SymmetryrtemmyS posted:Try the kutbil-ik. It has a really fresh, strong hab taste, it is hot without being ridiculously hot, and it's really good on eggs or chorizo burritos or most things. Yeah, that one's great, I've been using it for years. Goes well in bloody Marys too
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Aug 30, 2015 05:02
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rj54x posted:I'm sure this is a really stupid question, but by "process the jars", you mean just boiling & cleaning to sterilize? Or? He means boiling waterbath canning. You can process hot sauce in mason jars so it's shelf stable for years, just like people can jam or pickles.
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Sep 22, 2015 19:53
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