Originally Posted by rush
I don't want it spicy for the sake of being spicy. Dried arbols are like bullet peppers, right? I think serrano, poblano, anaheim, etc add flavor as well as some smokiness/spiciness. Bullet peppers just hit you out of nowhere. You can't even taste it. All you know is that your tongue's on fire.
I agree that poblanos are sort of a grab bag. More times than not, they're gonna be mild. Sometimes you get a freak poblano that's as spicy as a jalapeno, if not spicier. Hate when that happens...
Why do you forbid the honey? I think it would be nice for the burger to be sweet and spicy...
I know I want the burger to have more dimensions than just "peppery"... maybe I'll add some bacon?
I have never heard the term "bullet pepper". I suggested the arbol as a means of adding heat without having to add a lot of additional peppers. Never mentioned adding so much that it takes over and is too hot to eat.
I think Flay is a SW flavor enthusiast, so I can't imagine him making a green chili sauce without cumin. As for the honey, I don't think it goes well with a savory burger sauce. At the end of the day, it is your sauce so make it as you wish.