Q: Dear Dave,Where can I get 1/2 bushel of fresh Rocoto (manzano) peppers? I live in suburban Chicago, IL.–Phil A: Hello Phil:Offhand, I would say that’s impossible. However, let your fingers do the walking and contact specialty produce distributors, especially those carrying Latin or Mexican produce. The best source would be from Mexico or Peru. They are not grown commercially …
Dave’s Faves (Cookbooks)
Q: Dear Dave,What other chef’s cookbook[s] do you enjoy reading/cooking from?–Cate A: Hello Cate:Now that’s an interesting question! I like Jessica Harris (Beyond Gumbo), Steven Raichlen (The BBQ Guy), Richard Sterling (many food travel books), Robb Walsh (Legends of Texas BBQ), and Rick Brown (Grilling in America). For food history, I enjoy Mark Kurlansky (Salt), and I really like the …
Looking for Chiles in Holland
Q: Hello Dave,I am a New Mexican, currently living in Eindhoven, The Netherlands (Holland). Do you know of someplace to get good green chile, habeneros, etc. in this area? Seeds, sauces, or chile pods would be great!Many Thanks, Richard Harwood A: Hello Richard:The best way to find out is to call a wholesale produce distributor and ask them about fresh chiles. …
Getting Intimate With Capsaicin
Q: Hey Dave,Several months ago my girlfriend was cutting jalapeños for salsa. Shortly after, she started getting intimate with me with her hand. To sum things up, I had a warm feeling in the southern hemisphere for about a day. We are new to the chile world and it wasn’t till a day later till I realized milk was what …
Freezing Peppers
Q: Hey Dave:I buy a lot of peppers (jalapeno, piquin, serrano, and habanero). Can I freeze these peppers without losing any of the original flavor or heat? If so, does it matter for how long? What does it mean when the pepper turns translucent in appearance? Thanks!–Danny Cash A: Hello Danny:You can double bag and freeze them and they’ll be …