Quote:
Originally Posted by cooper barrett
peppers grown in the midwest rarely have the scoville rating as the charts suggest. I smoke the peppers for several hours and then dry them mellowing them further. Don't get me wrong they are hot but they also have a nice smoky flavor that adds a nice something extra to dishes that benefit from the flavor and heat. Remember a pan of lasagna would only have a smidgen's worth for the whole recipe.
If I was using fresh peppers I would M+P them into a paste and then incorporate into the sauce. The smoky flavor is the draw for me.
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I'll bet using smoked mozzarella would be pretty tasty in a lasagna.