[CH] No Subject

Shantihhh@aol.com
Tue, 16 Feb 1999 13:34:51 EST

 fresh green cayenne's sliced in

half lengthwise. Tons of heat but tons of flavor too.Dave,

RE:  Vindaloo and other Indian Curries, they usually use the green hotter
chiles in cooking in India.  Yes, they do use the dried red Suryas, etc., but
the real kick comes from the green chiles.  Did I post my Hyderbadi Dal
recipe?  That has those wonderful little "green surprises" just as many as
your little heart desires!

Mary-Anne