Originally Posted by
corky
I think so. I know many spices benefit from a little time to "bloom" in a recipe, I think that might increase the intensity. Plus, the quantity is reducing so the proportions are switching. This is why you don't salt soup or broth until the end...the salt doesn't reduce and the liquid does.
All right on.
gfunkdave - I use fresh peppers to start my chili. Not only do you get a better flavor, you can control the heat. I roast jalapenos and poblanos, along with an onion and some garlic. Everything goes into the food processor and made into what's basically a paste. This becomes the base for my chili instead of powder. Definitely a different flavor since they're not dried though. You can control the heat by the amount of seeds and innards you leave in. Remove all the seeds from the poblanos. For the jalapenos, I'll usually roast about 6-8 depending on size and only leave about 2 whole before adding to the food processor.