Re: [CH] Re: Heat
Alex Silbajoris (asilbajo@hotmail.com)
Thu, 06 Sep 2001 11:56:18
>From: "Karen" <kaheinen@bellsouth.net>
>What type of chiles does everyone add to their chili?
For the heat, any hot to medium red will do for me. But I base the liquid
on a red sauce I make from dried mild reds like California or some of the
New Mex variants. You can have a lot of rich pepper flavor without a lot of
heat - the beauty of heat being that you can always add it to your own
serving.
Try adding some smoked hab for the heat; the smokiness plugs into the rest
of the flavors in the chile, and the sweet frutiness is much less
noticeable. Chipotle works well, too.
- A
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