Windfall
 

One of my coworkers occasionally brings in fruits and vegetables which he
grew in his garden at home.

What would you do with four pretty-large red savina chiles?

Bob

Windfall
 

Bob Terwilliger said...

> One of my coworkers occasionally brings in fruits and vegetables which he
> grew in his garden at home.
>
> What would you do with four pretty-large red savina chiles?
>
> Bob


Easy!!! Finely diced then mixed into 3-egg omelettes x 4.

Except you can't eat till tomorrow. Ya BUM!!!

Andy

Windfall
 

Bob Terwilliger wrote:
>
> One of my coworkers occasionally brings in fruits and vegetables which he
> grew in his garden at home.
>
> What would you do with four pretty-large red savina chiles?

I'd use them in soup. They will infuse heat into the broth.

I'd also consider slicing them into rings and drying them,
so they can be enjoyed over several meals. A dried ring
is also useful for infusing heat into soup.

Windfall
 

On Mon, 28 Sep 2009 01:54:41 -0700, "Bob Terwilliger"
> wrote:

>One of my coworkers occasionally brings in fruits and vegetables which he
>grew in his garden at home.
>
>What would you do with four pretty-large red savina chiles?
>
>Bob

Recently I minced a habanero and mixed it with store-bought orange
marmalade. After a few seconds in the microwave, it was a decent
hot-sweet spread. I wonder if the red savina would work in such a
scheme, too?
--

modom

Windfall
 

..
"Bob Terwilliger" > wrote in message
...
> One of my coworkers occasionally brings in fruits and vegetables which he
> grew in his garden at home.
>
> What would you do with four pretty-large red savina chiles?
>
> Bob

Look up a recipe for Pickled jalapenos - dice up your "windfall" and pickle
them.

That way you can use the hot when and where you want.

--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com

Windfall
 

Dimitri wrote:
>
> Look up a recipe for Pickled jalapenos - dice up your "windfall" and pickle
> them.
>
> That way you can use the hot when and where you want.

Yes, and the pickle juice becomes useful too.

Windfall
 

Sqwertz wrote:
>
> On Mon, 28 Sep 2009 12:20:08 -0700, Mark Thorson wrote:
>
> > Bob Terwilliger wrote:
> >
> >> What would you do with four pretty-large red savina chiles?
> >
> > I'd use them in soup. They will infuse heat into the broth.
>
> They will just get even hotter in soup and the flavor would
> disappear.

Huh? I usually put two habaneros in any pot of soup
I make. The broth gets hot. The flavor doesn't disappear.
I've used red savinas before, and a few dried rings work
well there too.