I made bachelor surprise. Tonight it was frozen, mixed Asian style vegis, some fresh tatsoi, ground pork, and brown rice. As an experiment, I fried a bit of an heirloom Scotch bonnet in the oil, before frying anything else. Then, I pulled it out and let it cool, so we could taste it on its own. I thought I was trying out a new-to-me pepper called, ají chombo, but it I had grabbed an heirloom habanero. Oh well, it added a nice, not too hot, kick to the meal and tasted nice on its own.
Then I fried the meat and the defrosted vegis; added the brown rice and some sesame seeds; and finally, for the last two minutes or so, the tatsoi. There was tamari to go with that. We figured a hot sauce would cover the flavour of that habanero. That was quite good.