Fire Power

One thing that inspires me in the kitchen is cooking ethnic food - Thai, Indian, Mexican, Cajun, Chinese, Spanish, Caribbean etc. Nearly all of which involve the use of hot peppers of one sort or another.

I had a jar of dried Jalapenos that were so hot they gave me stomach ache even with tiny quantities.

I?ve decided that chilli sauces and pastes are the way to go. As I've got the good old TABASCO I buy others based on exotic names or container rather than contents. It doesn?t seem to make a lot of difference.

Thank you everyone for your kind comments on the last two blips. Much appreciated.