Anaheim pepper is a dry pepper which has a mild sweet and bitter taste. It would excite the overall mouth, preferentially the middle and the back, bypassing the front and the lips. This is particularly important for 'fever blisters' or Herpes Simplex infection of he lips which causes painful and sometime disabling sores.
For 2 Serving(s)
Ingredients For the Jell-O
- 3 Anaheim pepper, dry
- 8 ounces Sweet lime juice (Rose’s)
- to taste Sugar
- 1/2 ounce Unflavored gelatin
Ingredients For the tamarindO Granita
- 5 Tamarindo fruit, skinned and veins removed
- 8 ounce Water
- to taste Sugar
Anaheim Pepper Jell-O with Tamarind Granita Directions
Steps For the Jell-O
- Place the peppers, lime juice, sugar in a sauce pan and let it boil. The water will become dark brown.
- Strain out the peppers and seeds and discard.
- Place the pan on low heat, add the gelatin and dissolve completely.
- Place in shaped mold as desired and place in the refrigerator overnight.
Steps For the tamarindo Granita
- Place all ingredients in a sauce pan and soak overnight. The next day, hand remove all the seeds.
- On low heat allow cooking until tamarindo flesh is dissolved in the water.
- Using a 2 inch oven pan, fill with the tamarindo juice to a very thin layer (no more than 3 millimeters) and place in the freezer.
- With a regular fork, brake and scrape the pan to produce tamarindo crystal. Allow to rest overnight.
- On a plate, garnish with pansy flowers and mint leaves.
- Place Jell-O in the center and add a scoop of tamarindo granita.
Anaheim pepper is a dry pepper which has a mild sweet and bitter taste. It would excite the overall mouth, preferentially the middle and back, bypassing the front and the lips. This is particularly important for “fever blisters” or Herpes Simplex infection of the lips which causes painful and sometimes disabling sores.