I used thick-fleshed dried peppers - several varieties, including anchos/poblano and pasilla and serrano. I roasted them to remove the skin, cut into thin stirps and cooked in simple syrup - the same as one would make candied citrus peel or ginger. dried on a rack and tossed in granulated sugar. Sort of like biting into a sweet firecracker.

From: Andie Paysinger
Posted By:Andie Paysinger
Post Date: Sun, 16 Nov 1997