Prepare to meet your favourite of favourite Hot Drops: Garlic & Chilli. Hot enough to be interesting - mild enough to appeal to people who like garlic flavour with a little buzz.
Garlic & Chilli Hot Drops is the friend of steak and burgers and pies, pasta dishes: lasagna, spag-bol and pizza, tomato based sauces, potato fries and wedges, fried onions and onion rings.
Customers frequently ask what they need to do to 'build' flavour. The secret is to construct the dish so that there is a dominant flavour - and a supporting cast.
Develop the dominant flavour by adding it in two or three ways: for example chilli & garlic: use some fresh - lightly fry in at the start of the cooking process - add a little dried chilli while cooking and just before serving, finish with a choice chilli sauce. Make sure the chilli sauce echoes at least one of the supporting flavours (like red pepper or basil) - a sure fire winner.
With 'difficult' sauces - the taste stays 'flat' - reduce 100ml of good quality wine vinegar (spirit vinegar will only go bitter!), to about 50ml in a fast boiling pan. Add a squeeze of lemon juice and add this mixture into the sauce teaspoon by teaspoon until the flavour pops!