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So, next time you make carrot cake, if you're feeling brave, add a can of hot green chiles!
originally posted by: olaru12
I wonder how a Xmas karrot kake would taste with both red and green?
Or zucchini bread, , or meatloaf, my GF the asparagus farmer, has an "Enchantment sauce" that wins prizes every year at the www.fieryfoodsshow.com...
originally posted by: Bybyots
How the heck did no one think of this til now?
ETA: Yeah, it sounds like the sriracha-cream-cheese-frosting is a go...
originally posted by: woodsmom
I don't suppose you would be up for sharing your gluten free carrot cake recipe? It's one of the things I miss most, and if I make it spicy enough it would be all mine, haha!
originally posted by: bigfatfurrytexan
In a large sauce pan bring about 20 of those serrano's to a boil, boiling for a good 15 minutes (or until they are cooked and not firm). Drain the water (reserving a cup), pull off the stems, and scrape off any loose skins from the peppers. Put into a blender with 1/2 medium yellow onion, 2 tsp salt, and 6 cloves minced garlic. Squeeze a lime into the mixture, and if you are feeling frisky up there in Alaska add in 2 tbl fresh cilantro. Pureed it until it is a semithick sauce. If you need to, use some of the reserved water to thin it down. This is what we call "Salsa Verde", and is a hot commodity around here. If you want to cut the heat a bit, just add in a couple stewed tomatoes.