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Hot peppers with lemon
Are you a hot pepper fanatic or can you do without? Me, I love hot foods. Hot peppers? Bring ’em!! The hotter the better.
While I love hot peppers, I am not fond of concentrated hot pepper resins. Sure, they are searingly hot, but there is *so* much more to hot peppers than simple pucker-your-lips-up-and-weep-like-a-baby heat.
Although, as you can see from this video, for some folks, it’s the heat. And – just maybe – the teeniest hint of masochism, or possibly, exhibitionism. . . https://www.youtube.com/watch?v=Mb-QVfwCmYg
But there’s more than pain to hot peppers. Much more. There’s flavor, rich, deep and intense. And, even better, there’s aroma, smoky, fruity, and complex.
Me, I prefer to get my heat the old fashioned way – from a real hot pepper, not from a laboratory attempting to cash in on the current hot pepper craze by weaponizing our condiments.
In August, I packed fresh, ultra-hot, beautiful Naga Jolokia peppers (Ghost Peppers) with a fragrant blend of fresh bay, peppercorn, juniper berry, lemon zest, whole coriander, allspice berry, yellow mustard seed and whole cinnamon. Sea salt and cider vinegar finished off the mix.
Last night, with our son, daughter in law and grandson in attendance, I opened one of the jars of hot peppers and found – these (see bottom of post!). Read the rest of this entry »