Quote:
Originally Posted by srvy
I can handle scotch bonnet and habanero occasionally but that little thai pepper my wife likes in everything just tears me up. Its funny its even lower on the scoville scale. The ghost pepper is double the scoville of a scotch bonnet or habanero so yeah no thanks.
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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.