In September, I continued my path in increasing the heat to my food. When I mean heat I mean as in spicy or piquant. The Mexican enchiladas Suizas had a wonderful kick to them. This started in June when I made the first batch of a Pace picante sauce copycat recipe. This was hotter than I had planned. I did not stop using the salsa. Since, I have made a few things spicer than I used to do things. I even have experimented with heat with Thai, Indian and other cuisines. I made coleslaw with Serrano chiles; I did not put enough in the batch, next time I have to use more. One issue I am noticing is that certain peppers have a large range of heat. Something that would be spicy in one batch could be milder next time. One batch of Carroll Shelby’s chili I added Hungarian hot paprika, ancho chili powder and all of the cayenne that came with the kit. It gave it some good heat.
Spaghetti squash enchilada boats