Q: Dear Dave,What is the process for fermenting peppers? I have heard that it is suppose to make them hotter?Thanks! –Cecil A: Hello Cecil:Chiles are fermented during the process of making mash, a preservation technique. The pods are ground in a hammer mill and placed in vats with 10 to 15 percent salt by weight. They ferment and can be kept …
Capsicum As Spicy Additive
Q: Dear Dave,I am a chef and am starting my own business and restaurant. I have been making my own hot sauces and other pepper products for years, but was wondering where I can get a little extra kick. I have heard of people using capsicum. Is this available to the public? Any other additives known for spicing it up?Thank …
How Many Cayennes = Four Habaneros?
Q: Dave, I’m a chile neophyte from Cajun country. I really loved the recipe for "Ophelia’s Salsa de Habanero" in the most recent issue of Fiery-Foods & BBQ magazine. I loved the heat. But I’d like to "Cajunize" it a little by using cayenne pepper and Italian parsley instead of habaneros and cilantro. Is there some kind of scale/chart that …
Substitute for Chilhuacles Chiles
Q: Dave,Do you know a good substitute for chilhuacles chiles? I am making a mole that requires chilhuacles, mulattos (also could not find), pasilla and chipotle chiles. Thanks, JoAnn A: Hello JoAnn:Anchos should work just fine.–Dave
Source for Habanero Flakes
Q: Dave,I have been looking all over the place for a source of dried and crushed habanero flakes. I can easily get the habanero powder (Hell in a Jar, etc.), but what I’m looking for is the equivalent of the common household crushed red peppers that you shake from a jar, except the peppers are habanero. I picked up a …