Hi,
I made Pork Loin & Beans Chili. It's got the usual suspects for spices in a fire-roasted tomatoes base with chicken broth, along with chopped and roasted Anaheim's, Ancho, Jalapeño, cayenne powder, 2:1 Red Kidney:Pinto, sautéed celery & white onion.
I want to up the heat, but in a flavorful, tempered way. I've got ~ 12 hot sauces on hand - Louisiana & Tabasco variants - Mexicans like Cholula & variants, and some boutique burners.
I could chop, grill and add more Jalapeno, or more Cayenne powder. This is the most potent rich Pork taste I've had.
I'd like the heat to hit you up front, and leave. And if it doesn't, I don't think I can undo it. Any suggestions?
It's simmering now, and will for quite a while. It'll be reheated to be eaten tomorrow.
I made Pork Loin & Beans Chili. It's got the usual suspects for spices in a fire-roasted tomatoes base with chicken broth, along with chopped and roasted Anaheim's, Ancho, Jalapeño, cayenne powder, 2:1 Red Kidney:Pinto, sautéed celery & white onion.
I want to up the heat, but in a flavorful, tempered way. I've got ~ 12 hot sauces on hand - Louisiana & Tabasco variants - Mexicans like Cholula & variants, and some boutique burners.
I could chop, grill and add more Jalapeno, or more Cayenne powder. This is the most potent rich Pork taste I've had.
I'd like the heat to hit you up front, and leave. And if it doesn't, I don't think I can undo it. Any suggestions?
It's simmering now, and will for quite a while. It'll be reheated to be eaten tomorrow.
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