Comments on: Recipe: John’s Hot Pepper Pasta http://www.hotsauceblog.com/hotsaucearchives/recipe-johns-hot-pepper-pasta/ Wed, 01 Oct 2008 00:12:53 +0000 http://wordpress.org/?v=2.6.2 By: John S. http://www.hotsauceblog.com/hotsaucearchives/recipe-johns-hot-pepper-pasta/#comment-5503 John S. Fri, 19 Aug 2005 11:48:24 +0000 http://www.hotsauceblog.com/?p=484#comment-5503 Adam, I used a total of 6 peppers, 2 of each type. Jim, Great idea, I'll have to try that. The toughest thing with th broiler is getting them all done evenly, and your emthod sounds like it will fix that. Kevin, Nex ttime I make it, I'll include a picture. Sorry about that. Adam,
I used a total of 6 peppers, 2 of each type.

Jim,
Great idea, I’ll have to try that. The toughest thing with th broiler is getting them all done evenly, and your emthod sounds like it will fix that.

Kevin,
Nex ttime I make it, I’ll include a picture. Sorry about that.

]]> By: kevin http://www.hotsauceblog.com/hotsaucearchives/recipe-johns-hot-pepper-pasta/#comment-5502 kevin Thu, 18 Aug 2005 17:49:13 +0000 http://www.hotsauceblog.com/?p=484#comment-5502 I would have loved to see a picture of the finished sauce. On pealing peppers: I like the interaction with peppers over the gas stove. You can get just the right amount of char and see the peppers' water push the skin up. I had a bad experience putting chopped up Habs in the boiling water for the pasta...don't do it. I would have loved to see a picture of the finished sauce.
On pealing peppers: I like the interaction with peppers over the gas stove. You can get just the right amount of char and see the peppers’ water push the skin up.

I had a bad experience putting chopped up Habs in the boiling water for the pasta…don’t do it.

]]> By: Jim http://www.hotsauceblog.com/hotsaucearchives/recipe-johns-hot-pepper-pasta/#comment-5500 Jim Thu, 18 Aug 2005 15:14:56 +0000 http://www.hotsauceblog.com/?p=484#comment-5500 I do kinda the same thing when I make chile rellenos, but I don't even bother with the broiler. If you've got a gas stove or grill, the peppers will char perfectly over low heat, giving them a nice smoky flavor. May be worth a try. I do kinda the same thing when I make chile rellenos, but I don’t even bother with the broiler. If you’ve got a gas stove or grill, the peppers will char perfectly over low heat, giving them a nice smoky flavor. May be worth a try.

]]> By: Adam http://www.hotsauceblog.com/hotsaucearchives/recipe-johns-hot-pepper-pasta/#comment-5497 Adam Thu, 18 Aug 2005 14:50:26 +0000 http://www.hotsauceblog.com/?p=484#comment-5497 For our information, just how many peppers were you sauteeing that caused the pepper spray-like effect? For our information, just how many peppers were you sauteeing that caused the pepper spray-like effect?

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