Quote:
Originally Posted by Joanna Lytton-Vasey
I suspect that the best way to prepare them is to put them directly into the pigfeed bin - and then wash your hands! Or better still, cut out the middle man by not buying them in the first place?
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Well, there are some irresistibly delicious fiery recipes. What can I say, some food is so good that it melts in your mouth, and some food is so good that it melts your mouth.
And this is what Enrique likes, so what can I say. I obey the Lord by obeying my beloved.
Case in point,
rocoto relleno calls for a pepper which may look like a harmless bell pepper but
actually packs habanero-level heat.
Now, when preparing this recipe in Godly United States of America rather than in ungodly South America, I have no choice but to substitute the fiery rocoto pepper with the very bland
poblano pepper. Which means I have to stuff it with some finely chopped serrano peppers (capsaicin-high veins included) in addition to the regular ground meat and vegetable stuffing. Making the same dish with bell peppers gives a tasteless, bland thing which is barely edible.