Doing a chorizo crawl through local Mexican markets I’ve been buying lots of little packets of powdered peppers like chile molido and chile California.
What really prompted this pepper post was the crushed chipotle pepper flakes.
They are just amazing with a deep smoky aroma and flavor and tear-inducing heat. Every time I open the spice jar I take some time to enjoy the fragrance.
The questions I have are:
- what are some good and creative ways to use these spices?
- what other types of powdered or crushed peppers are good?
The store that had the great chipotle flakes is also selling a powdered green pepper. Not sure what type it is, but thought it would be cool to have around for Christmas to sprinkle along with the red pepper.
So far I’ve added chile to
- scrambled eggs
- canned soup
- peanut butter
- oatmeal (not so much)
- pineapple and peach jello
- fresh cut fruit like pineapple, mango and melon with a squirt of lime (not the chipotle though)
You would think fresh (not boxed) pineapple jello would work since it works on fresh pineapple. Nope. It sinks to the bottom and takes over the flavor ... hot pepper jello ... NOT a good thing.
Unfortunately the chipotle flakes didn’t work too well in the scrambled eggs because they the texture was too crunchy.
The chipotle was a nice addition to the quesadilla and turned a can of lentil soup into something amazing to eat.
Also, I’m not so crazy about chile California which is a mild powder. It seems to do nothing but add color ... and grittieness. The chile molido is the standard hot Mexican chile.
The chile molido was really good in peanut butter that also had some honey in it. That was the only pepper I tried in peanut butter.
I know corn on the cob can be sprinkled with chile, but I buy really top quality corn and for me the corn's flavor is enough. I don't even butter it.
After the jello incident, it seemed time to seek professional help ... from Chowhounds.
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