My favorite chicken-and-mushroom soup recipe incorporates hot peppers and, on upon immediate serving has a lovely kick. However the reheated leftovers are entir
So, I keep running into this difficulty. I buy and use a lot of fresh chillies in my cooking, but sometimes the dish turns out, well, significantly worse and I
I'm making tomato relish and my recipe requires 10 fresh green cayenne peppers, which aren't available at this time. I can buy Jalapeño peppers and would
How do you defrost frozen chilli peppers without them going soggy? (I suppose this applies to other frozen fruit and vegetables with a high water content.)
Someone gave me more peppers than I can eat and I'd like to freeze them for at least a few months, a year at most. Am I wasting good peppers b
When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endo
first post here on Seasoned Advice and I'm just after a wee bit of insight in to the elements of a chilli sauce. I've been looking in to making chilli sauces a
One of the things associated with Indian cuisine is heat from chili peppers. Yet, chili peppers can only have been introduced to Asia from their Central and Sou
A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry
I once got from the library this big book of Mexican recipes. A lot of them called for habaneros and a few of them called for red habaneros. My mother suggeste
Something I've noticed when using raw, fresh jalapeños and adding them directly to heat. It can sometimes put out a "pepper spray" which can make you and
I've got a recipe that asks for a Cubanelle Pepper. I was going to just leave it out, but I'm not sure how much it's going to alter the flavor. It's a flounder
I have been reading about infusing chilies in alcohol to create a liqueur, and I'm not clear on how they should be infused (if at all). Various sources suggest
Does the size of the pepper have any affect on how hot/spicy the pepper will be? ex. Is a smaller ghost pepper less hot than a ghost pepper twice its size?
I always find myself enjoying someone else's chili dish whether its curry, Mexicana pizza etc, more than my own. It's not the burning sensation that's lacking b
My boyfriend is allergic to the skins of chilies, peppers and tomatoes, which he's found means he can have chili powder (and variants), but not dried pepper/chi
I am trying to prepare a red curry paste, and the recipe calls for dried Guajillo chilies. I could not find them at any of my local stores, but I did find dried
I've canned hot peppers for years. This year I've developed little blue floaters in the jars. I've never seen this. Does anyone know what this might be???
I'm a total chili-head; I snack on pickled hot peppers from Mezzetta (the pepper is Cascabella, which I have never seen fresh) almost daily. What I love most ab
If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. How much sauce could you actually make from one such pepper