[CH] Seeds in Sauce !
Mario Subia (M.Subia@att.net)
Fri, 30 Mar 2001 07:28:17 -0700
Removing the seeds does cut down on the heat which is probably why most
recipes call for removing the seeds, although in some cases where the sauce
is not strained it may be for digestive reasons. The chile de Arbol sauce
that I posted for me is the basis for producing the sauce as are most
recipes that I use. I use the seeds to increase the heat, if I'm making it
for friends of the mild persuasion I eliminate the seeds, so its all a
matter of personal taste. I've also soaked the dried chiles before blending
to extract a little more flavor although I have found that this is not
necessary if you pulverize the ingredients and put them through a food mill.
Tabasco Talk: I love the stuff but find like allot of sauces some have there
place. (eggs,gravy & biscuits!)
ChileHeads: As for ChileHeads if you only put one drop of Tabasco on your
eggs in the morning then your an official Chilehead after its not the
tolerance level that makes a ChileHead but the love of Chiles... 8^)
M&M Subia
CH #1086 and #1087
Parker Co.