Several weeks ago, I purchased several bottles of a new dried pepper blend from Flat Iron Pepper Company.
These pepper flake blends mix a variety of different chiles which results in different flavors and heat profiles. The chile peppers come from all over the world. No salt or other additives are added which is a bonus to let you control the salt content in your recipes.
For this meal, I seasoned the boneless pork chops with three of the flavors shown above so we would have a sample platter to try these new flavors.
The four on the right side are seasoned with Sweet Heat a blend of Ancho, Red Bell and Caribbean Scotch Bonnet peppers. Together they combine to deliver a surprising sweetness upfront with a huge, fruity burn in back. So far our favorite uses are on Jerk Chicken and oven-roasted veggies, but it's honestly great on almost anything. The Scoville Heat Rating for this blend is 30-50k.
The single one in the middle bottom is seasoned with Four Pepper Blend which is a fiery combination of Habanero, Jalapeno, Arbol, and Ghost pepper. This blend is full of heat and flavor. The Scoville Heat Rating for this blend is 80-100k.
The four on the left side are seasoned with Hatch Valley Green which is a blend of two varietals of Hatch Valley Green Chiles, Jalapeno, and a touch of Habanero blended for an optimal green chile flavor combined with a subtle yet consistent kick of heat. The Scoville Heat Rating for his blend is 30-40k.
Because there's no salt added to the blends, I lightly salted the boneless pork chops and then seasoned them as I stated. There will be a separate blog post with details of the indoor smokeless grill!
All of our sampling results were consistently positive. The heat was there, but not overwhelming. I was impressed with the aroma of each blend. I am excited about the possibilities for many recipes to come!
2. Copyright policy: Please feel free to share photos and recipes so long as full credit is given to this blog. Give me a shout out when you share on your own social media sites, please.
All of our sampling results were consistently positive. The heat was there, but not overwhelming. I was impressed with the aroma of each blend. I am excited about the possibilities for many recipes to come!
DISCLAIMER:
1. Terms of Use: This website provides recipes, food photos, and engaging written content. I am not a nutritionist and have no expert knowledge on the topic. Any information provided on or taken from this website is for your enjoyment.
2. Copyright policy: Please feel free to share photos and recipes so long as full credit is given to this blog. Give me a shout out when you share on your own social media sites, please.
3. Advertisers, Sponsors, and Affiliate Links: Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site. If you click on those ads and links, you will be taken to a separate site. This website is not responsible for anything found on those websites. Any dispute arising out of a third-party advertiser or affiliate link must be handled through them. About those affiliate links: If you click it and make a purchase, the owner of this website will get some cash money. How much? It varies. You may see a few sponsored posts on this website. This website will inform you if a post is sponsored and will give honest reviews.
4. Comments: I love hearing from readers and provide a space for comments. All comments are subject to review before publishing.
5. Nutritional information: As mentioned above, I am NOT a nutritionist. Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.
They sound spicy. I like some spice, but not a lot. I haven't seen them here yet.
ReplyDelete