Hi r/recipes, we love making Nashville Hot Chicken at home, but store-bought peppers no longer do the trick, so we're importing ghost peppers and other super-hots. Any tips to improve the spice-mix, or should I just swap out superhots for habeneros?
Currently using a variant of this recipe:
- 3-5 TBS dried habenero powder (homemade, tossing halved peppers in oven for 6 hours at 170F)
- 1-2 TBS cayenne pepper (or other red chili powder)
- 1 TBS paprika
- 1 TBS spicy mustard powder
- 1 tsp brown sugar
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
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