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 …
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: …
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