Tonight, after a particularly creative warrior sequence, I got fixated on the following idea - "I want to cook with a vegetable I've never eaten before." Given that I'm an adventurous eater, this was no small challenge.
However, the Safeway next door to my yoga studio actually has a nice produce section with a variety of more exotic items - rambutans, dragon fruit, quince, etc. Given the bevy of fruits available, I was confident I'd find a vegetable that would suit tonight's yoga induced craving.
|Cherry Bomb Peppers|
After I, along with a platform full of red line refugees, was abandoned by an impatient metro driver who shut the doors before all the passengers could even get off the train and left with a TWENTY minute wait for a train (yoga only gives me so much beatific patience - I. WAS. MAD.), I had time to do a little culinary research on the Cherry Bomb before I got home and got cooking.
For those of you unfamiliar with Scoville Units, it's a measurement of how much capascin is in a pepper. Capascin is the chemical that gives peppers their "heat." The higher the amount of capascin, the more heat a pepper has. According to this chart, a Cherry Bomb has 2,000 Scoville Units, which puts it solidly ahead of a bell pepper (10 units), but still less spicy than other familiar peppers such as Jalapenos (4,000), Serranos (8,000) and Habaneros (200,000). Since I regularly use Serranos in my guac, I had better sense of the heat I could expect from the Cherry Bombs.
Anyhow, I decided to finely dice my Cherry Bombs with my Oxo chopper. I didn't get them as small as I'd like, but had I been less hungry and cranky from my metro debacle, I would have worked at them a little more. I then put some minced yellow onion in olive oil and let that cook up, and then added the peppers, shredded kale and black beans. I seasoned the mixture with a healthy amount of cumin and oregano. We put it on top of brown rice that my husband made in the rice maker while I was stuck waiting in tunnel and hungry (yes, still bitter two hours later), and I put some mozzarella daiya on mine to balance out the heat a bit.
Husband was a big fan - he finished his meal before I even got halfway through mine, and I'm usually the faster eater. I liked it also but I think it would have been improved with more of a "sauce." I was hoping to use some vegetable broth to make one, but our carton in the fridge smelled off, so I didn't use it.
As for the heat, it was satisfying, but not overwhelming. My lips are still a little tingly a few hours later. If you like hotter salsas or spicy guac, you'll enjoy cooking with Cherry Bombs.