Lunch today found me chopping up one of my limited supply of sun-dried habaneros. I know that they are sun-dried because it was me that left them in the sun to dry.
Wasn’t entirely sure what to expect. The plant that grew on was sold to us by local farmers as an Okinawa Chilli… but it’s obviously habanero, and not 島唐辛子 (never noticed that kanji before… how strange). It’s also the first time that i’ve used dried habaneros…
The sensible thing to do was obviously to chop one up into relatively small chunks, stir fry with plenty of garlic, ginger, tasai, tofu, and black beans, then eat it and see if it killed me.
Guess what? It didn’t! In fact it was remarkably good. Drying did seem to have turned the heat down a little, but i’d say it had also concentrated the flavour, making it more earthy and rich.
Needless to say this was celebrated by taking a picture of the remaining chillies. First with the 10D and then a polaroid (above). No need to post the digital one: it’s mundanely in focus.