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Re: For American Restaurant Chains, the Future Is Mexican

By: wilful in FFFT | Recommend this post (0)
Tue, 29 Oct 13 11:28 PM | 43 view(s)
Boardmark this board | Food For Further Thought 		Msg. 57155 of 65535
(This msg. is a reply to 57151 by ribit)
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I grow Habernero peppers, for our own use. I buy fresh Serrano peppers to mix with my Haberneros. Chop them up real small, with a 70-30% Serrano to Habernero. Makes for a "just right mixture". Best eaten freshly chopped, as the mix quickly loses heat. Oh, btw - I put this on almost everything.

The past couple years, my crop has been poor. Climate change? Dunno.

P.S. I think Joe is gonna attribute your acerbic wit to the vinegar. Wink


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The above is a reply to the following message:
Re: For American Restaurant Chains, the Future Is Mexican
By: ribit in FFFT
Tue, 29 Oct 13 10:47 PM 		Msg. 57151 of 65535

willful
...Love em hot peppers. I buy em and pickle em. Ya just slice em up and put em in a jar and then fill the jar the rest of the way with Apple Cider Vinegar and stick em in the fridge. They will get hotter every day they are in there. Eventually get so hot ya can't eat em. Storebought peppers are in salty water. Nowhere near as good.

...btw: I started just drinkin a couple ounces of apple cider vinegar every evening. My cholesterol is way down. Dunno that is what's doin it, but ya might want to give it a shot if ya have a problem with it.

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