| Your priorities are somewhat jumbled. First is garlic. Then the bermuda onion. Then, and only then, the vidalia onion. Now, the chili pepper is a hard case, since it so right in some circumstances, but those are so limited. Counting it as seasoning, it must yield to oregano, basil, thyme, and a few other herbs of that sort, as Mexican food must take a back seat to French or Italian. Counting it a savory fruit/vegetable with which to cook, it is inferior to the tomato, the lemon, and possibly even spinach or capers. However, it certainly is estimable......... |
