Re: [CH] hab sauce [-> low-heat chinense]
Jesse ]CH[ Guadiana (CH1200@home.com)
Thu, 26 Oct 2000 18:37:47 -0500
Dave and CH's,
If you're looking for the habanero flavor but v.little heat, I would try
"aji dulce" -- the Caribbean kind, not South American. Look for them in
supermarkets that carry Puerto Rican (an/or Dominican) foods. Aji dulce
fruits look like mini pumpkins, 2/3 the size of a hab.
If you're looking for Aji Dulce PLANTS, I've gotten some from C-H list
member "The Chile Woman" at http://www.thechilewoman.com/ .
Hasta al lista,
Jesse G.
CH #1200
(married to a Puerto-Rican =^] )
Dave Drum wrote:
>
> Tara Deen wrote:
> >
> > Gary,
> >
(SNIP)
> > To keep the hab flavour but lose some of the heat, try experimenting
> > with cooking the sauce for longer. Prolonged cooking kills the heat in
> > habs rather too effectively!
> > You could also try some of the low-heat chinense varieties hitting the
> > market now. i can't remember any names off the top of my head, but there
> > is one with the flavour of a hab, but the heat of a bell. Anyone?
>
> I thiink those are called "gustoso" peppers. They are alleged to look
> like a hab or scotch bonnet and have the heat of an Anaheim or Nu-Mex
> (about 1,000 units).
>
> ENJOY!!!
> --------
> UNCLE DIRTY DAVE'S KITCHEN --
> Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider