Pepper & pepper corn

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

K Kruger

Senior Cook
Joined
Jan 10, 2005
Messages
326
Location
Okeechobee, Fla
Aleppo pepper is good for that too.

Black and white peppercorns will do it as well. (Blacks have a deeper flavor, a bit rounder; whites more mid-range and wine-y. Greens, being unripe so less mature, are more front-end and brighter with higher flavor notes.)

For best results and more come-from-behind potential get the most mature black or white peppercorns--Sarawak or Tellicherry blacks, Sarawak whites.
 
I make a mean sweet ancho BBQ sauce. Another Miguel Carlos specialty. Stole it from my brothers resturant.
 
txpgapro said:
I make a mean sweet ancho BBQ sauce. Another Miguel Carlos specialty. Stole it from my brothers resturant.
Well on this board, if you're gonna boast about it, you gotta post (about) it! :grin: :grin:
 
Anchos are fairly mild but their fruitiness adds a lot to chili. A blend of peppers is really good for chili allowing you to get the qualities of each into the pot--fruit, depth, heat. In addition to the anchos, try a cascabel, a guajillo or two, and a New Mexico.
 
Burnt Food Dude said:
The inner warmth and sweat is what she likes.

3.gif
 
Back
Top Bottom