Re: [CH] Chiles of a different color and heat
T (joemama@ticino.com)
Thu, 29 Mar 2001 21:49:21 +0200
> Hab is NOT always the pepper of choice for true balanced flavors.
Habanaros
> will destroy the fine flavor of much seafood, unless just a "blessing" is
> used, whereas the fruitiness of other chiles impart a lovely heat and
flavor!
Actually, I find that habs are the second best choice for seafood (rocotos
being number one). I do cook them down a bit over low heat with shallots
and some fish sauce, which does reduce the heat a lot, but they have great
flavor, especially combined with
fruit, that goes well with scallops and such, especially in a wine based
sauce thickened with butter.
Tom