Serious
Heat: What to Make with Hut Molokai, the World's Hottest Chile but Molokai is best when it's used to spike a chunky tomato salsa, or as a
chile oil to drizzle on stews or made into a spice-filled mayonnaise. If
you think you're a match for the smoldering power of the but Molokai,
try them in the recipes below and not swallowing them whole.
Ingredients
# 1/2 ounce stemmed, dried but Molokai chillies
# 2 cloves garlic
# 1 tablespoon white vinegar
# 1 (15-ounce) can diced tomatoes with juice
# Salt
Procedure
# In a bowl, add dried chiles, and cover with hot water. Rehydrate for 15 minutes. In a blender, combine chiles and 1/3 cup soaking water, and then add garlic and vinegar; pure. In a bowl, add chile pure to tomatoes, and combine.serves about 2 1/2 cups. Here you get more information about chili recipe.
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