Jalapeno, habanero and Scotch Bonnet are the most common types of fresh chiles found in Miami cuisine. Plenty of chipotles (smoked jalapenos sold both dry and canned) are used too.
Byron Bay Chilli Co knows a thing or ten about spicy seafood and this recipe for prawn tacos and chilli corn fritters is their baby. Fritters are a terrific traditional sidekick for seafood dishes and this version sets itself apart
Gado gado salad originates from Indonesia. It usually packs veggies, hard boiled eggs, fried tofu, and lontong. The Byron Bay Chilli Co. version brings the heat thanks to their Fiery Coconut Chilli Sauce.
This South American Ají Molido paste can be used as a substitute whenever fresh chiles are called for.
Fruit development is enhanced by increased sunlight. More fruit will set near the top of the plant than within the canopy of leaves.
The following is part II of an excerpt from The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach. Berkeley, CA: Ten Speed Press, 1995.
The following is an excerpt from The Habanero Cookbook, by Dave DeWitt and Nancy Gerlach. Berkeley, CA: Ten Speed Press, 1995.