Whistlebritches wrote:Umm no......I love heat and spice but only to add complexity to a dish.I love chili peppers but seriously have not tried this,my wife would probably kill me anyway.She is not a fan of peppers or anything else spicy and hot.I have a huge batch of hot red thai's drying right now.......and another batch about ready to be picked.This years crop,one frigging plant,may just be enough to last me a lifetime.
Cooking them is a royal pain, but it's a batch process so I won't have to do it again for a while.
I put them in a jar with some added olive oil and now just add them to my dishes.
They're hot, but it's the complexity of pan frying them that makes them so delicious.
And they're just regular chili's, not habs or ghosties.