Although being the creative-type you see no problem with mixing them.
There is that much flesh on the pods. It doesn't seem possible, but they swell when they are hydrated. And, man, the flavor is extraordinary. But upon tasting it you will think that it needs something. Incredible as it is, it does seem to lack body, so you think of things like salt, and maybe garlic, and possibly black pepper, and maybe some kind of oil. You think of ways to expand its profile or punch it out. But the thing is, the sauce is excellent in combination with things that are already spicy. So I think that is why recipes tend to resist that impulse.
Love the color Chip. Is the tomato a puree of fresh? Canned? Something else?
ReplyDeleteYou have gotten very good at photographing this stuff, and not in a studio either.
It's not tomato sauce, is it? Just chiles and water and stuff. http://www.simplyrecipes.com/recipes/mexican_red_chili_sauce/print/
ReplyDeleteNo tomato. None. This is alternative to tomato.
ReplyDeleteAlthough being the creative-type you see no problem with mixing them.
There is that much flesh on the pods. It doesn't seem possible, but they swell when they are hydrated. And, man, the flavor is extraordinary. But upon tasting it you will think that it needs something. Incredible as it is, it does seem to lack body, so you think of things like salt, and maybe garlic, and possibly black pepper, and maybe some kind of oil. You think of ways to expand its profile or punch it out. But the thing is, the sauce is excellent in combination with things that are already spicy. So I think that is why recipes tend to resist that impulse.
Our messages crossed. Your second came through as I was typing.
ReplyDelete