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Salsas, chutneys, guacamole, stews, soups, sauces, tamales, casseroles, bread, dips or anything else that can take a little heat. Particularly compatible with tropical starches, such as cassava, malanga, yam, yuca, plantain dishes. Perk up melted-cheese combos. Cornbread, pasta dough, spoon bread, cheese soufflés benefit from its sweet heat. When roasted, peeled chilies develop a rich flavor.
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