Sounds good to me if you also don’t put regular onions in it. Might come out a bit too oniony if you did. I’ve used potato chips instead of breadcrumbs and it comes out good. Didn’t change much with just regular Lays, which is what I used, though. Funyuns sound like it would be super good.
I’d also probably not add more salt than the funyuns. Those things are salty AF and probably have enough seasoning on them to be mostly all you need. Just crack some pepper in there too.
not sure about how important/specific the carb requirements are. but lentils don’t have a lot of carbs(relatively speaking) and make for excellent dal. you can have it runny or thick like a stew. you can add a lot of chopped veggies for those who can chew. add eggs for extra proteins.
Just looking for low! Doctor said a piece of toast is okay, but there’s a big difference between a toast slice and a big bowl of Chex mix lol. Thank you for the suggestion!
ETA: also I’m splitting this between six individuals lol so if something is carbs and X I can always add more X so the carbs are lower for everyone as long as it’s not like oatmeal or something that’s like all carbs all the way down lol
I can't speak for OP, but for me it is just a different flavor profile. You do have to account for the added sweetness and fruitiness, but it can really open up the complexity of whatever dish you are making. It takes some experimentation for sure though to figure out how to balance the sweetness of fully ripe peppers.
If you want a really sweet heat, a mango hot sauce/salsa with mango, hot red peppers, onion, lime juice and salt makes for a simple and delicious topping. They also work well in a chimichurri, where the fruitiness of the red pepper mixes well with the herbs and the garlic.
For pico de gallo, tomatillo salsas, or stuffed peppers, I much prefer green peppers, as you want that punch of tangy/sour.
OK here’s a question: I got a ghost pepper plant and so far it’s grown exactly one pepper, straight out the top of the plant, and it was sweet. Not a hint of spice. Any idea why?
The salsa I made on Sunday night has been a big hit. I wanted a more smokey flavor, as I had found some chocolate habaneros at my local market and wanted to capitalize on the smokey/earthy profile of them. I see a couple chocolate varietals here, so I think it might substitute well with what you have. Here is my recipe:
Ingredients:
10 red jalapeños
6 chocalate habaneros
10 bird's eyes
2 dried ancho chilis
2 dried arbol chilis
6 medium roma tomatoes
1.5 large onions (I did 1 red and 1/2 yellow)
4 cloves of garlic
juice of 7 limes
salt, msg, and cilantro to taste
Directions:
Broil the Jalapeños, habaneros, and bird's eyes together on high, about 6in from the heating element, until the tops of the Jalapeños are blackened. Flip all the peppers and repeat on the other side. Bring a small pot of water to a simmer.
While the peppers are broiling, bring a pan to medium-high heat and smoke the dried chilis. This will fumigate the immediate area, so if you can, you might consider doing this outside.
After the dried chiles have been darkened and are smoking, remove them from the heat, add the hot water to the pan, and cover to rehydrate the chiles for ~10min. You might need to flip the chilis after a few minutes if they aren't fully submerged. SAVE THIS WATER!
Remove the peppers from the broiler and set aside to cool. Chop the onions into halves and broil the tomatoes and onions on high until the tomato skins have split and blackened a bit.
Flip the onion halves and tomatoes. You can also add the garlic at this point, but be very careful not to let it burn, otherwise it will spoil the flavor. Remove once the tomato skins have been blackened on both sides.
Blend all the peppers, tomatoes, dried chilis, onions, garlic and lime juice together (unless you have a massive blender, you might want to use a large bowl and an immersion blender, as this is the "party size" recipe). Add the chili water from the rehydration until you achieve the desired consistency.
Add the desired amount of cilanto and salt to taste. You can't really go too far with the cilantro in terms of flavor (in my opinion) but this recipe makes a brilliant deep red salsa and too much cilantro can muddy it, though ymmv.
If you have msg, I have found it adds a little extra special something to the recipe. Again, season to taste. I usually do a ratio of 1 to 2 msg to salt as a guideline, but really I just eyeball that shit and taste test it at every step.
Let cool in the fridge (overnight ideally) and serve with anything salsa belongs on. This recipe also freezes well if it makes too much.
You have quite a bit more heat here than I did, so my recomendation with what you have is to swap the 10 bird's eyes with 5 Fatalii Jigsaws and the choco habaneros with the scorpions and the serpents. If this is for the general public to eat, I would only do 1 scorpion and 1 serpent. If you wanna fuck some shit up, do 2-3 serpents and 2-3 scorpions.
This recipe was made for my friends and fiancee who can't hang with me on spice, so it has some room to be hotter for someone who likes a really good kick in the ass.
I’d probably fill the jalapeños with a mix of cheeses (ricotta, mozzarella and Parmesan is a good combo) or ground meat, and then roast them until soft. You could also slice and pickle them with vinegar, water, salt, dill, garlic and you’re good to go.
The other peppers are simply too hot for that. So instead I’d suggest you to either smoke them or make a pepper sauce out of them; there are lots of good recipes on the internet for that, this one for example is rather simple and it tastes really well with some modifications, although I’d probably also add 1/4 onion and some dill to it.
I did canned because that’s what I had. I love using fresh vegetables, the taste is much better, usually I get frozen, but those are getting as expensive, if not more, then fresh
I looks good, but you lost me at the burnt garlic. Otherwise a nice gravy.
If I can offer another delicious pan sauce idea for you, my wife begs me for this one all the time. I season (salt, pepper, and garlic powder) and cook my Chops first in a bit of oil. Once it reaches 140F internal (it will rise 5 degrees while resting. Don’t overcook your pork), remove the chops and use a quarter cup of white wine (I use moscato) to deglaze the pan. Let it simmer reduce for a few minutes until it thickens enough to drag your spatula across the pan and it doesn’t immediately back fill. Add a tab of butter, a splash of cream, and a some freshly grated parmesan off the wedge (don’t use the canned stuff. It will be gritty). Stir it until the cheese just melts, then remove from the heat so the sauce doesn’t break. Now smother and enjoy. Optionally, if you want to lighten it it up a bit, a squeeze of lemon goes nice too.
You don’t have to blacken the garlic if you don’t want. I found blacken garlic is a little sweeter, and adds a little crunch to the meal kinda like roasting garlic cloves on the grill.
Thank you for the sauce recipe, if I ever have the money to be able to buy the wine I will try it. Fixed budgets suck and food stamps don’t cover any alcohol, or even cooking sherry.
That’s fair. Just for context though, I don’t use expensive wine for it. I buy those 4 packs of little bottles of white wine just for cooking. Shutter Home brand, like $7 for the 4 at Walmart ($1.75 each). The size is convenient as each one is good for a single recipe (about 1/3 cup each I think) and the also the other 3 don’t go bad in a hurry because they aren’t opened from the one use. I’ve had them on hand ready to go for months using one bottle at a time before. You could do it even cheaper with a full sized bottle under 5 dollars at Walmart if you were going to make more servings of the sauce all at once or within a few days, but obviously, once opened, the clock’s ticking on your bottle before it goes off.
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