Hey there heat eaters, do you recognise this chilli?
I wouldn’t be surprised if you don’t, since it’s been a long time since I last had it and this time was my first time seeing it fresh, too. It is, however, the chilhuacle negro (literally “ancient pepper black”) that we saw dried in my old enchilada recipe, where I was reviewing La Picanteria’s peppers and salsa.
Honestly, though, that salsa was a tad disappointing. The dried chillies, themselves, had a wonderful earthy flavour that was uniquely reminiscent of artisan tobacco and, even way back then, I thought that I could do better with them. Now, I finally get the chance.
So, years on from that first taste, having I finally managed to track down another supplier of the pepper, I’m making myself a superior salsa negra. A black salsa that isn’t quite the traditional sort but uses the proper aztec peppers and tastes astounding.
Like, devour three portions in one sitting and then go out for more ingredients levels of astounding.
But they are hard peppers to get a hold of and, while Yorkshire Peppers had plenty for me, I can’t guarantee that they have enough to go around. If you want to follow along with today’s recipe, you may need to substitute a milder, equally rich chilli like a poblano or a rehydrated ancho or pasilla.
They won’t taste quite the same but they’re the closest easily available peppers that I can think of.
Hey folks, do you recognise this fruit?
If you’re a Marvel fan, you should, ’cause this is the only thing growing in Thanos’ garden. And, while it doesn’t come from an alien cactus, the inside of the real kiwano looks more extraterrestrial than anything in Endgame:
It’s a freaky-looking fruit and its taste is just as weird – A blend of cantaloupe, cucumber and lime – but it’s right at home with herbs and citrus. It’s more vegetable than fruit but a friend to fresh flavours all the same.
In today’s celebration of superhero movies and obscure, african fruit, I’m not going to be replicating the mad titan’s horned melon soup. That dish is as much of an affront to the world as his use of the infinity stones. A thick, snotty, disgusting mess of a meal, about which horror stories have trickled down through my family for generations.
You do not cook the kiwano.
This fruit or vegetable, whichever you choose to call it, is best served fresh or frozen. It’s typically recommended for use in mousses, smoothies, sorbets and citrus-heavy cocktails but, for today’s recipe, I’m going guac.
Mexico’s famous, creamy dip/condiment hybrid that brings together all things fresh and green.
Howdy, folks, it’s thursday again and I’ve just returned from a long weekend away, so it’s time for me to tell you all about Challock Chilli fest. A rather different festival to most.
When I discovered Victoriana Nursery Gardens and their annual event, they had a pitiful lineup of stalls – Roughly eight and most of them not even dedicated to chilli – but that was its selling point.
Challock Chilli Fest isn’t about the products, it’s about the peppers and Victoriana Nursery grow well over a hundred varieties specially. Continue reading
Hello and welcome to the year of the dog. It’s chinese new year today but this isn’t going to be a themed post.
My chinese recipe didn’t work out as well as I’d hoped and I haven’t had time to refine it yet so, while it may make an appearance later in the year, today is going to be something mexican.
A mildly spicy, molé-inspired hot chocolate to warm you through the winter.