so lately I've been making rocotos rellenos with chorizo, ground beef, onions, potato, fatalii and scorpion powders as well as other spices, garlic, cream cheese, and shredded cheese for my 19-year old son and me, and the last couple of times he's polished off the whole thing (a pyrex pie dish full) while it was cooling (last time he left me two). Yeah, he'd be groaning, "Dad, that was really hot..." and the next morning he complained loudly of wicked evil BMs.
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This time there are a couple of scotch bonnets in the mix, as I didn't have enough ripe rocotos to fill the pie dish. Let's see what happens...
okay, change of plans. I tried a bonnet relleno--he's not going to get any of them. so good, and yes a few levels hotter than the rocotos.
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This time there are a couple of scotch bonnets in the mix, as I didn't have enough ripe rocotos to fill the pie dish. Let's see what happens...
okay, change of plans. I tried a bonnet relleno--he's not going to get any of them. so good, and yes a few levels hotter than the rocotos.
