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 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
Possible Duplicate:Cure for burns from hot peppers / capsicum oil? Ya, just ate something spicy and my mouth is on fire. I tried dri
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
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
When shopping at a supermarket or a farmers market, how can I tell which jalapeños to take home? I want them hot and ready rock that very day. Do they ge
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
For the typical palate of most people from English-speaking countries, just about all Korean food is spicy. But for those of us who love hot spicy food, I want
I was just talking to a friend about what to eat for dinner and he said he didn't want anything spicy. He then mentioned that Japanese food doesn't have anythi
How can it be that zinfandel wines taste spicy (hot?) I experienced this sensation for the first time recently, but never have sensed this before in cabernets,
I cooked chili using the following ingedients: Oil for sauteing 1.5 pounds beef, minced 1 large white onion, finely chopped 1 red bell peper, diced 1 orange be
It's easy to make food more spicy by dumping a bag of ground hot pepper in it, or adding a pound of sambal, or pick one of the capsaicin concentrates and add a
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
For medical reasons, my friend who adores spicy-hot food, is trying to cut down. What can we do to food to make it taste "less bland"? Inspi
There are a lot of hot sauces like "Blairs Mega Death" with more than 500.000 scoville heat units. However, they do have some odd taste, which I don't really li
How do you make already prepared sauce less spicy? I must have used too many hot chili peppers or cooked them too long. Is there something to
When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed
I love spicy foods. Anything with ghost pepper is going to be gobbled up instantly. I however do not like the negative effects when it comes to getting rid of
I love the strong flavor of buffalo wings, Tabasco, etc. Are capsaicinoids integral to this flavor, or can the "heat" be removed. I guess I'm not a fan of my mo
This is my recipe for canning peppers. I bring 3 gal vinegar, 1 gal water and 1 lb canning salt to a boil. Let cool down a bit then pour into 1 qrt large mou