Quote:
Originally Posted by Fluff
Any forumistas used Fresno chillies in cooking and if so how do they compare to bonnets or habaneros?
Three of my plants for this year are Fresno chillies, picked them because the fruits are reasonably large and they might be good for making sauce.
Reagrds,
Fluff
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Less heat and good for sauces according to a quick look up. I had to stop the hot stuff a while back, but I still suffer through a good spicy meal every once in a while. Tums to the rescue.
The GF's brother has dozens of pepper plants surrounding his property and has just about every variety known to man. Not sure he has those though. The scorpion, ghost, reaper, scotch bonnets and others all get dried and put into a shaker. I dipped my pinky into it and maybe 2-3 granules stuck as I put it to my tongue. I couldn't feel my face for about 20 minutes, but the flavor and after-taste was amazing. I miss the days when I didn't have to worry about heartburn.