I have a big bag of ~50 jalapenos in my freezer, frozen less than a day after being picked. How long will they last in there, and how will I know they've gone b
I'm following a recipe that calls for 2 chiles serranos and serves 6. The dish is not hot/spicy at all, and I wouldn't want to lose this when scaling. I need t
I made some habanero salsa last night for the first time (my god, was it delicious) and took care to clean everything that was used. I figured I was good when
I found a great recipe for Chilles Rellenos - the first time I made them - they came out perfect. I used pasilla Peppers and the spice/heat was just right. Sinc
I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or anoth
I am interested in making roast chicken with a bit of a kick. I'm thinking about adding heat to the brine, but I'm not sure what the best way of doing that woul
In this recipe, I enjoy the mix of spices: serrano, cilantro, mint, cinnamon... Next time we'll cook it, we won't have serrano available. What could be a subst
Working with a variation of this chili recipe I meticulously cleaned my peppers of seeds and veins to produce a 'milder' chili. Unfortunately this batch was alm
We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it. We are unable to find annatto seeds. Is there a good subst
I've traveled to Mexico and the US and seen different chilies available there, but at home in the UK (or even worse, in my fiancée's home of Finland) I f
Thanks to the book Truly Mexican, I've recently gotten into making cooked Mexican sauces like Adobos, Moles and Pipians. However, my sweetie is unable to toler
I'm interested in infusing pepper flavor into vodka like in Naga Chili Vodka. Are there any peppers I should specifically avoid and how should I infuse the fla
I sometimes make Bulgoki where I use Kimchi powder - the Korean chilli powder Gochugaru. However, I can only buy Gochugaru in one kilogram bags. Due to this,
When I make chilli, I use dried ancho and chipotle chillies which I rehydrate in beef stock. However, as they are light, they just float on top of the liquid an
This answer might vary between types of chillies, but I'm curious to know when they're hottest.
Background information: poblano peppers are one of the most common peppers in Mexican food. Pasilla peppers are something entirely different - the dried form of
I have some dried hot peppers which are over a year old. These are hybrids, part chile de arbol, but less hot so that I can use them for mixed company. A frie
In light of the question Are chillies hotter when they're ripe?, in particular – @ElendilTheTall's answer. I am wondering if chilies continue to ripen aft
How can I make my batter stick to the outside of the jalapeno so it is thick? It seems every time I try a thicker batter it wont stick as well.
Indian food typically calls for chilli powder, what I believe is called cayenne pepper in other parts of the world. Preferring spicier flavors, I find myself a