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Roasted Chili Pepper Garnish

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I want to make a garnish utilizing the flavor (and cutting the heat) of roasted chili peppers. I'm thinking of just roasting, deseeding, and doing a small dice.

Would this work with jalapenos or serranos? My thought is that the roasting cuts the heat, removing the seeds cuts the heat, and they will be a very small component of a small appetizer so there may be half a tablespoon of this dice in the dish at most.

Any other ideas regarding forms of a garnish for chili peppers?

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  1. This jalapeno pepper recipe yields a sweet, hot, and delicious product. It's pretty using the red variety. Read some of the comments after the recipe for a few tips:

    http://www.food.com/recipe/cowboy-can...