[CH] Shredded Carrot & Heat Maintenance
Kenneth R Haynes (jkpyro@juno.com)
Sat, 13 Jan 2001 10:09:05 -0500
Hi!
Why is it that so many sauces include shredded carrot as an ingredient?
I tried putting some into my sauce, but I didn't notice any significant
effect on the taste.
Also, does anyone know any "tricks" on keeping peppers at maximum heat
once you pickle them or put them in sauces? For example, I love the taste
of habeneros, but I find that most hab sauces I have tried are not
particularly hot. Not that they are not good, just not blow-you-away hot
like eating the fresh peppers. Am I missing something?
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