Went out for dinner with a friend tonight.

I made the comment that the hot Perri Perri (portagese hot sauce ) was not all that hot. Had it before and found it the best a low medium. D@mn the cook must have heard me. It was so hot that first bite i had the hick ups. Man was it good. Not as hot as my home grown peppers. Took a bite of those and had my mouth under the cold tap for 5- 10 min. I have dried those peppers. Any ideas what to do with those red devils?

Russell

 

Eggs in the morning would be a good place for some of them peppers.
A burger at lunch with some on.
A nice chicken thigh or breast with some on for dinner, mix a few into a little bit of salt for on the fries or on the baked potato.

A customer gave me a plant one year that grew these little red Jelly Bean looking pepers that were hot as everystuff, they grew pointing upwards on little bushes. Don't know what kind they were but I used to love going out in the morning and grabbing one or two and smashing up and thowing in my eggs and sausage at breakfast.

 

Thinking about the burger idea. I little bit of pepper would go a long way.

Could grind it up and add to the ketchup.


russell