03-04-2021, 12:53 AM
I was always the kid who loved going to the pizzeria and dumping half the container of crushed red onto every slice. I still use a lot of it on spaghetti and meatballs. So I feel like Flat Iron opened up shop just for me. The Dark and Smoky blend (chipotle, anchor, habanero) is my absolute favorite for most things, as it turns mac and cheese or deviled eggs into something awesome. But I've got a couple of other varieties too that I lean towards for various things. I think Sancho has one called "I can't feel my face" that is a laundry list of the hottest chiles known to man. I need to give that one a shot for the novelty.
Anyone else keep these around? They're a little softer than typical crushed red, and so they don't end up feeling gritty in your food when used as a plate condiment.
Anyone else keep these around? They're a little softer than typical crushed red, and so they don't end up feeling gritty in your food when used as a plate condiment.
