Tried this artisan pinutos sa kanto. A teeny drop is all it takes. Truly “extra hot spicy”! ” So where’d the chilies come from?” I asked the guy at the counter. He just grinned. I imagined they’re picked from the native chili tree that’s maybe by the gate, growin’ wild and bloomin’ free and unnoticed. Until somebody got a bright idea.
I’m a chili-on-everything eater. I can’t eat pancit (fried noodles) if I don’t put chili sauce on it. I can eat a whole table of food when there’s chili, although I was shocked to see a big boss (former employer) nibble on red chillies, for appetizer! Well, maybe because he’s Indonesian.
My first taste of these chillies was in Naguey (Atok, Benguet) where they thrive. Now I buy my supply from the Benguet State University. It has a strong tangy and sharp herb-like taste and smell. But it has to be used right after picking because it loses its aroma and distinct taste if stored too long.