Hungarian Wax chili pepper

[Hermitian]

Originally Posted by Worth1

What a drag, I come up with something to eat and I find out it already has a fancy name.
Lecso.

Worth

Must be your inner Hungarian self.

[drew51]

Originally Posted by Hermitian

In 1526, a galleon ladened with seeds and plants from the "new world" made port in Manilla. Prior to that, there were no peppers, tomatoes, etc. in the eastern hemisphere.

One of the immediate uses of peppers in tropical Asia was food preservation. In true tropical areas, there is no naturally occurring ice for that purpose.

Yes, making the history of use even more amazing.
The sweet pepper sauce I made the other night was the best I ever made. Not really a traditional recipe, all the same it was a winner. I never made it before.
I found a Mexican cookbook in my wife's collection of cookbooks. Very extensive(and difficult!) collection of authentic recipes. I can't wait to try a few.

[Hermitian]

Originally Posted by drew51

Yes, making the history of use even more amazing.
The sweet pepper sauce I made the other night was the best I ever made. Not really a traditional recipe, all the same it was a winner. I never made it before.
I found a Mexican cookbook in my wife's collection of cookbooks. Very extensive(and difficult!) collection of authentic recipes. I can't wait to try a few.

Like Water For Chocolate ?

[Tracydr]

Try fermenting your fully ripened peppers. My husband purees them, adds salt and fermented for about 6-8 weeks. Then he adds a bit of organic vinegar, lime, cilantro,onions and tomatoes. Makes a great salsa and lasts about 4-6 months, depending on how much lime and vinegar is added.
The fermenting gives a nice complex flavor and helps to preserve, plus the culture is supposed to add vitamins plus probiotics.
I'd like to try fermenting the fully made hot sauce next, instead of only the peppers.

[Hermitian]

The quantity at which Americans are downing probiotics these days, you'd think we're all suffering from a massive antibiotic overdose!

[drew51]

No, but that looks like an interesting book.
The one my wife has is "Flavors of Mexico" by Angeles de la Rosa and C. Gandia de Fernandez. Looks like the copy I have was published in 1978.

[Worth1]

I make a lot of sauces based on peppers not tomatoes.
Don't ask me how I do it I just toss stuff together.

Yes I guess I am searching for my inner Hungarian self.
The food of eastern Europe is just astounding.
We didn't have names for it but my mother cooked it all of the time.


Worth