Where does that leave a proper Gibson?
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or, just buy Frankās Red Hot. Cheap and delicious!
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ZOMG I just realised I want some pickled onions right now!
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That comment about tasting them for ages applies extra for monster munch, if youāre not picking them out of your teeth for the rest of the day, itās not monster munch.
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For my own use, I just grow a variety of peppers every year. I tend to focus on hot ones, but you could use whatever you liked. When they are nice and ripe, I harvest and dry them. I save up the dried chiles until the plants stop producing, and then I remove only the stems and put the rest in the blender. Nothing else, just dried peppers. The blender reduces them to a fine powder, which I put in shaker-top glass spice jars.
The pepper powder goes on everything I want to add pepper to. Because thereās nothing else in it, I can use onions and/or cilantro if I choose, or leave them out. And because you can grow and use whatever peppers you prefer, you can tailor this to be as hot or as mild as you like.
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onions and/or cilantro, both of which are loathsome by any objective standard.
Onions (and beer) are proof that god loves us and wants us to be happy.
Iām sorry but you have the tastes of a three year old. No offense.
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Onion rings with a cilantro-seasoned batter, you mean.
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I wear the heavy, black nitrile gloves available at big box āhardwareā stores for handling the stupid hot ones.
@SheiffFatman: Coriander is just the seed, silly British person.
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I made a batch of hot sauce a few years back that used about a peck of fresh habs and scotch bonnets. I would have been done for if I hadnāt used those gloves, and kind of wished I used a respirator when I started cooking / canning. (I just ran outside for long periods of time.)
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I was told habanero was the spanish name for the scotch bonnet? was I misinformed?
either way, I cannot do your sauce. I mean, I could eat it to say I did it and Iād be OK (I think) but i would not enjoy it. I do like some heat. Iāve come a long way; from birth to mid-twenties I was completely intolerant of any heat whatsoever, but my tolerance is not anywhere near your sauce.
yes, this. letās not confuse our terms.
Yes. Habanero are less hot, a different shape and taste a bit smoky. Scotch bonnet are noticeably hotter and have a bit of a citrus taste.
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Thatās exactly what I had for lunch, today!
Itās not only followers of Krishna! The origins of this are in the early dualistic Indian philosophy of Samkhya, which tends to categorize essences of things into one of the three gunas - tamas, rajas, or sattva. Those who are trying to cultivate themselves are encouraged to eat more sattvic foods, and avoid tamasic ones. But this is not an absolute thing, it depends what is needed. Tamas is a sort of cthonic influence, being dark and earthy, and mostly characterized by inertia. Tamasic foods include things such as meat, alcohol, onions, garlic, and mushrooms. OTOH if your problems include having your head in the clouds much of the time, a little tamas might be just what you need.
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cilantro - the devilās weedā¦
blech.
Salsa and āhot sauceā are somewhat different - salsas often contain cilantro, onions, garlic, various spices, maybe tomatoes or tomatillos, in addition to the hot peppers.
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It turns out that liking or disliking cilantro is more complex than just a single ācilantro is good/badā gene, according to the research at 23&Me. Blog entry, factoid with lots of detail, more detail, research paper. Thereās a smell gene rs72921001 that has a major influence (23&me doesnāt directly test that one, but itās strongly correlated with rs7107418 which they do test - AA is slightly higher chance of thinking itās soapy, GG slightly lower, AG average), but there are several different aldehydes that contribute to the smell. Itās also partly cultural and experience, like learning to like coffee and beer if you donāt have genes that make those horribly bitter.
One of my friends insists on putting things people bring to her parties on the table herself, because otherwise somebody might put cilantro next to the food. Personally, I love the stuff.
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My husband has the gene to hate Cilantro or, that filthy nasty soap weed.
However, in Thai cooking for curries it mostly calls for only the roots and stems. He wanted to recreate a thai green curry he had at restaurant and went about finding a recipe.
In the searchingā¦he discovered itās the LEAF of the cilantro he hated. The roots and stems are fine (as a munged up thing in a small doses).
Now, heāll purchase Cilantro and trim off the leaf and finely chop up the stems for salsas and curries.
If you hate Cilantro and have someone that uses it in your house holdāask them to only use the chopped up stems.
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Onions, the perfect way to ruin any food. Though I do love onion rings as the deep frying removes that one particularly nasty chemical.
I tend to avoid hot sauces in general, the heat seldom contributes any noticeable flavor.
The vinegar is the simplest way to make sure that clostridium botulinum doesnāt grow in it.
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