Q: Dave, Years ago, I met a man who claimed to be able to take the heat out of his pickled jalapenos. Do you or have you ever run into a process that neutralizes the capsaicin but leaves the flavor of the chile intact? That guy’s peppers were awesome!!Thanks for your time.Kearney A: Hello Kearney:No, I’ve never heard of such …
Making Anchos from Poblanos
Q: Dave: Hello my name is Steve and I’m trying to dry my surplus of poblano peppers. When I hang them outside in the Las Vegas sun with pretty decent wind they rot. When I put them in a food dehydrator the end product smells and tastes nothing like the rich aroma of the already dried anchos that I can …
Simply the Hottest
Q: Hi Dave, I want to know which chile is simply the hottest. There has been a lot of argument between the Red Savina habanero, the Chocolate Brown habanero, the Tezpur, the tepin and the Scotch bonnet. –Rob (fellow hothead) A: Hello Rob:Tests at New Mexico State showed that the Chocolate Brown habanero was the hottest of the varieties you …
Carrots & Habs Complimentary
Q: Hi Dave,Most of the habanero sauce recipes on your website call for carrot. Does the carrot flavor specifically compliment the habanero?Thanks, Sivan A: Hello Sivan:The carrot dilutes the intense heat of the habanero and the flavor is complimentary. But other vegetables or fruits can be used, such as mango, papaya, or even sweet potato.–Dave
In Search of Sport Peppers
Q: Dave, I’m a transplant from Chicago and cannot get the last ingredient I need for putting together Chicago hot dogs here in California: Sport Peppers. There must be a Latin name for them, so I can order seeds, but I don’t know it. Do you? If not, do you know where I can order them already in bottles?–Lawrence A: …