What do you do when you’re cooking with a friend who likes a bit of fire in her spices, while anything too hot turns your stomach (or the other way around)?
We often have this question come up while cooking for kids, too. When you’re cooking with a friend, new or old, it’s great to be open to different tastes and experiment outside your regular culinary routine. Still…sometimes we have to agree to disagree.
This is what happened this week when my cooking partner wanted mild roasted green chiles for our dish and I wanted the hot. Here’s what we did: We made an incredible Southwestern Chili from fresh roasted mild green chiles, ground beef, black beans, fresh corn, onion, garlic, a few fresh tomatoes and a big bunch of cilantro from the garden. My bowl got a spoonful of the hot stuff mixed in. A delicious compromise.