So i have these dried bhuts i got off the internet a while back. They were flame dried and have a very smoky taste, not pleasant like a chipotle but not quite unpleasant. I finally decided to do something with them. I thought rehydrating with red wine might taste good so i did that with 4 of them and i also threw in 2 dried chipotles in the hopes that the pleasnt smokiness of those would balance out the charred smokiness of the bhuts.
I'm planning on making a sauce or paste with this. Here's where i need help with ideas. What would go well with smoky spicy cabernet sauvignon? I was thinking maybe tomato and rosemary. All ideas are welcome!
I'm planning on making a sauce or paste with this. Here's where i need help with ideas. What would go well with smoky spicy cabernet sauvignon? I was thinking maybe tomato and rosemary. All ideas are welcome!