[Sca-cooks] Hot Peppers

[Susan Fox-Davis]

The texture seems to be a little better "bound" but still a bit chunky, since I
left the peppercorns and some of the garlic & ginger a little rough for that
hand-made feel.  I thought it needed a little salt so I added some.   Some of
the olive oil separated out a bit, I'm pouring that off.
I'll have more details tonight, I'm letting the flavors get acquainted. This is
going to be GOOD.
I don't much care for horseradish and I am a wimp where capsicum heat is
concerned, but I love ginger and garlic!

Sel.

Generys ferch Ednuyed wrote:

> So cooking it made it even hotter? Makes sense, as it would cause everything
> to release more flavor... what did that do to the texture? (I forgot to cook
> it when I did it as I was doing it from memory (damn the thief who stole my
> laptop!)) and I'm not going to be making more anytime soon, so I'm quite
> curious...:-)
>
> Generys