I am a big big fan of enchilada, It’s the first time I tried to check on the recipe because I finally decided to make one.. And surprisingly, that secret blend of recipe was: tomato sauce + chili pepper + cocoa? WHoa! poor taste buds, I never saw it coming! Has anyone tried and cook w/o COcoa? Is it really necessary. I’m scared man.
I have been growing a thai ornamental pepper plant for a while and ive picked lots of small peppers (less than an inch big) and dried them. I have under 20. I want to make a mini batch of hot sauce with them but im not sure how..
They are super hot (50,000+ scolenes) and you can tell just by biting into one (OUCH!).
So does anyone have any good hot hot recipes for my peppers?
The recipe had chili sauce, vinegar, red onion, bell pepper ground turkey. I cant find my cook book White Trash Cooking by Ernest Mathew Mickler
Curious as to why Chile Peppers are dried? Can anyone provide any history? Are there any wives tales behind having a ristra?
Anyone know about the Scoville scale? Why and How it was used?
Thanks….
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