I'm trying to get a layer of depth in my spicy foods. I'm typically making tex-mex food when I do spicy. I tend to use chili powder, homemade chicken stock, jalapenos (always seeded, except for one), cayenne, and general Italian seasonings.
I'm looking to go spicier, but not stupid hot. I want flavor. When I made salsa last week I just got a 1-dimensional spicy. I'm looking for something a little more complex than what I've got. Any ideas for giving your spicy foods that intense flavor and heat?
I'm looking to go spicier, but not stupid hot. I want flavor. When I made salsa last week I just got a 1-dimensional spicy. I'm looking for something a little more complex than what I've got. Any ideas for giving your spicy foods that intense flavor and heat?
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