Okay, this turned out pretty good. It actually could stand to be a lot hotter. Of course that’s easy, I only have about 15 more habaneros in the fridge.
I used one SMALL pepper to about 3/4 lb freshly made coleslaw.
I’ve tried grater, mandoline, and food processor. I get the thinnest slaw and the best texture by hand slicing with a really sharp knife, with the easiest cleanup.
I added the habanero and let it sit in the fridge a couple hours. It looks the same, don’t it!
there is basically no punch to it. I can taste the habanero, but it doesn’t have that cobra strike of heat I would have expected. There is a mild back end heat, but nothing that would make you go for a slug of ice cream.
I’ll add another pepper, a big one.
I used one SMALL pepper to about 3/4 lb freshly made coleslaw.
I’ve tried grater, mandoline, and food processor. I get the thinnest slaw and the best texture by hand slicing with a really sharp knife, with the easiest cleanup.
I added the habanero and let it sit in the fridge a couple hours. It looks the same, don’t it!
there is basically no punch to it. I can taste the habanero, but it doesn’t have that cobra strike of heat I would have expected. There is a mild back end heat, but nothing that would make you go for a slug of ice cream.
I’ll add another pepper, a big one.
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