I say jalapeno is the most terrible, useless, unpredictable "hot" pepper. They have too thick skin and vary WAY too much in capsaicin content.
I love the flavor of habanero pepper and grow them every year.
I like to dry a large bucket full of the ripe ones until they are crispy. Then crunch them up in a ziplock bag.
Then I run them through a little electric coffee mill and make a fine powder which I put in salt shakers.
It's great on cheese toast, pizza, and most everything other than dessert.
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