How to get the most chili flavour out of a chili pepper?
I always find myself enjoying someone else's chili dish whether its curry, Mexicana pizza etc, more than my own. It's not the burning sensation that's lacking but more the chili flavour.
What are the guidelines to getting the most flavour out of a chili pepper in any spicy dish?
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One technique, especially in Mexican foods, for recipes that use dried chilies, is to toast the pods before using them.
Toast them over medium heat until the pod blisters, but don't blacken too much. They are very thin, so going from done to ruined takes only a few seconds of in attention. Be careful!
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