In
the past year or two, I've noticed certain chilies coming to the fore, in my own
cooking and others', so I put together this list of chilies that are worth
seeking out. It's based on my own predilections and those of a few farmers,
other hot sauce fiends, and chefs, and it includes chilies ranging from the
not-very-hot to the frankly painful. (Sometimes I like them that way.)
No comments:
Post a Comment