info@thechilidude.com
2002 Scovie© Award Winner - Habanero Heat
Dallas Texas 75218
Proper
Usage For
The Chili Dude's Products
The Chili Dude highly recommends these products for cooking with.
Habanero Heat & Hot Chili Mix
The flavor of these chilies is burning to get out. Yes, these chilies are loaded with unique flavors all their own. Sweet, smoky, and citrus are some of the overtones that can be expected with the use of a few chilies. The possibilities are endless, no dish will ever be the same. While right out of the jar and into the mouth works for some people, it is not recommended for most people. Unless you have a very high heat and pain threshold, you will end up scalding your mouth and tongue.
Use Habanero Heat or Hot Chili Mix in salsa and sauces to liven them up! Cut a couple of peppers and throw them in browning beef or a sauté to add a little kick to your dish. By using the peppers in this manner, you will release the flavor and heat of the chili into your cooking.
Quite possibly more important than that though, is the fact that cooking the peppers will lessen the overall burn of the chili. MORE FLAVOR, LESS BURN!
*WARNING*
When handling Habanero Heat or Hot Chili Mix, do not rub your eyes or nose! You will regret it! If your hands are sensitive, be sure to wear gloves. To kill the burn in your mouth, drink milk or put salt in your mouth.
Hot Chili Oil
Use in any place you would use olive or corn oil. Add a few drops to add spice to any dish you brown or fry. Hot oils are a staple in most types of Asian and stir fry cooking.
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Add to any fish fry and you will be knocked off your feet!
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Fried potatoes will never be the same!
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Did someone say "crawfish boil"?
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Add to your salad for an interesting sensation!
- Put some in your favorite bread recipe...killer in cornbread!
Just a few drops of the Hot Chili Oil go a long way. Hot Chili Oil will bring out the subtleties of flavors you never knew existed in your food. The complexity will amaze the most discriminating critic.
Lowering The Heat Level
- Remove
Vains and Seeds
By removing the vains (usually white) and seeds, leaving only the outside meat/flesh, you will lessen the burn quite a bit. Make sure you get all the vains because they are the hottest part...not the seed. - Cook
The Chili Peppers
By cooking, you will significantly cut down the heat by unlocking the full flavor of your dish. This is similar to sautéing onions...no strong flavor or crisp texture...only FLAVOR, FLAVOR, FLAVOR!