I have the 75th anniversary edition of Joy of Cooking. I've now come across two recipes that call for "ground red pepper" (enchiladas and a dry rub). I've never
Typical food-storage for leftover sauteed or roasted peppers in oil, non-canned, seem to vary from one to two weeks when referencing online sources. However, if
Last year, I made a simple pepper relish out of some hot peppers that are grown on a local farm. The method I used was to saute the whole peppers for a short ti
I only recently moved to an area (Northeast Ohio) where banana peppers are a common topping on pizza and sandwiches, and have discovered I quite like them. When
I have a bag of dried Chipotle chillies. All the recipes I see use chipotle paste. How can I make a sauce with them? Any good methods?
I have a bumper crop of jalapeno hot peppers that I would like to dry in my oven. I love to roast and grind dried chiles for Chili Con Carne or Enchiladas. The
I have a recipe that calls for Poblano peppers but our store does not have them. I found this which references using Anaheim Peppers but they don't have those e
I know that to be really safe, especially with really hot peppers or large quantities, gloves are the way to go. But often I don't really need gloves: I have a
I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat sw
I am making chilli oil using light olive oil, crushed chilli, dried garlic, dried fennel seeds and parsley. I have been making this for years. I am concerned a
I've been reading some Italian (written in Italian, by Italians) cook books and web sites and I find that many recipes call for peperoncini. I thought I knew w
I see a lot of the hottest foods having multiple peppers used in their sauce, with the infamous ghost peppers being among them. If the ghost pepper is the hotte
How is this possible? My garden is starting to produce but I don't yet have enough to make into hot sauce. It would be easier to mske a large batch at the end o
A few weeks ago I had hummus at the famous Abu-Hassan/Ali-Caravan place in Jaffa, Tel Aviv. When you order hummus there you also get a small bowl of lemony chil
When fresh , it was pure red in color. But after a couple of months it turned brown. Its home made so no case of adulteration.
I made a jalepeno/banana pepper relish from my garden two days ago and have since realized that I was supposed to sterilize the jar before doing this. My fault
Someone gave me a Trinidad Scorpion Moruga pepper: according to Wikipedia, it's the hottest one out there. At least, the person who gave me the pepper said it's
I don't know how to pickle cayenne and jalapeno peppers. I tried putting them in a mason jar w/ vinegar. They didn't last too long because the top rust. I don't
I'm a huge fan of cooking up grilled onions, peppers, mushrooms, and many other toppings. When I worked at a local sub shop I was always the one volunteering t
I was curious to know when baking, such as muffins or corn bread, when you go to add a pepper like a jalapeno is it better to steam the jalapeno or add them raw