So, Sean read my previous post and feels that I have slandered him terribly by claiming he and Brett ONLY made cornbread with the Hatch chili peppers. Apparently, they also made vegetarian chili, and a salsa. So there you have it. I was not here, and thus did not get to enjoy the bounty.
Sean reports that the chili's have gotten spicier in the months they have been in the freezer. If anyone knows the science of this, I'd love to know why!
Maybe the flavours have time to settle and intensify... like when stews and curries are always better the next day because the different flavours have time to deepen. Just a thought!
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