If you have been following my recipes, you may have noticed that I quite like my spice; that bold flavours will most often be found in my kitchen. I suppose our cooking style and tastes reflect who we are. I don’t think I do subtle. I used to think I did, but I have a few friends who always comment that I don’t hide my feelings well, that you can always see on my face what I’m thinking / feeling. Not so subtle. At 35, I’m okay with that now. I used to wish / try really hard to be the quiet, demure girl on the side, but that’s not me and nor is that my cooking.
This is why I can’t wait for my boys to be old enough to eat chilies and curry. Before I had children, every meal started with onion, garlic and chili, but since the boys, I’ve had to dial back on that. Instead, we went through countless bottles of Tabasco. I don’t like other chili sauces, as they change the flavour of the food too much and have too much hidden sugar. But recently, I’ve been chopping chilies for my meals, every meal – breakfast, lunch and supper and I can’t emphasise how beautifully it works. Fresh chilies add a pure, depth of flavour to your meal, they also help with your digestive system.
In a few years time, I’ll be cooking my beloved chili again, but until then I’ll liberally sprinkle my chili love all over my food, mmmmmm.
Thanks for inspiring my recipe: https://therecipecritic.com/mexican-chicken-corn-chowder/