Heat, drought make for more flavorful produce
by DINESH RAMDE, Associated Press
Jul 20, 2012 | 552 views | 0 0 comments | 3 3 recommendations | email to a friend | print
In this July 12, 2012 photo, chef Dan Jacobs holds a plate of shishito peppers at Roots Restaurant and Cellar in Milwaukee. The recent heat wave and drought across the upper Midwest have taken a toll on some crops, but Jacobs has noticed the weather has helped make some peppers extra-spicy. Jacobs says some jalapeño peppers have become so powerful that he has to be careful how he serves them. (AP Photo/Dinesh Ramde)
In this July 12, 2012 photo, chef Dan Jacobs holds a plate of shishito peppers at Roots Restaurant and Cellar in Milwaukee. The recent heat wave and drought across the upper Midwest have taken a toll on some crops, but Jacobs has noticed the weather has helped make some peppers extra-spicy. Jacobs says some jalapeño peppers have become so powerful that he has to be careful how he serves them. (AP Photo/Dinesh Ramde)
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I think we'd just be more careful how we use them in salsa or sauce. We might use one instead of three," he said. "The ones that are super-spicy are no joke. They will rip you apart.
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