I recently won a Major Award--although it wasn't fre-gee-lay. Nope, this prize was meant to be taken apart, sliced and diced, soaked in water and subjected to high temperatures.
You can see that it was a good prize.
Inside--look at the treasures!
Let's take a closer look.
But that's not all.
Aren't they pretty?? What we have--or rather, what *I* have, too bad for you--is samples of puya, pasila negro, habanero, chipotle, ancho, aji panca, japones, new mexico, ghost, smoked serrano, and aji cereza peppers.
And that's still not all.
Wow. What riches. Thank you so much, Katie!
I'm still contemplating all my choices. What do you guys think? Any suggestions? Some of the items I'm familiar with (chipotle, ancho), others not so much (espresso salt?). What should I do with these things? How shall I cook with them? What would taste good?