Questions about the hot (spicy) members of the pepper family, whether fresh, dried, or ground. These are the fruits of plants belonging to the genus Capsicum. Alternate spellings include chilli, chiles, chilies.

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10
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3answers
2k views

Can I use 3 jalapenos in place of 1 habanero?

I once got from the library this big book of Mexican recipes. A lot of them called for habaneros and a few of them called for red habaneros. My mother suggested that if I see a recipe calling for ...
5
votes
1answer
85 views

How do you get the flavor out of dried peppers?

A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry spices like dried chili peppers?
9
votes
3answers
234 views

What was Indian food like before the arrival of the chilli from South America?

One of the things associated with Indian cuisine is heat from chillis. Yet chillis can only have been introduced to Asia from their S American homeland after the Spanish conquests of the 1500s. So ...
3
votes
2answers
62 views

Elements of a chilli sauce

first post here on Seasoned Advice and I'm just after a wee bit of insight in to the elements of a chilli sauce. I've been looking in to making chilli sauces at home, but am yet to give it a go - I'm ...
6
votes
2answers
950 views

Is there a way to experience pepper's endorphins effects without the burning sensation?

When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endorphins) of capsaicin (chili peppers) and piperine ...
1
vote
1answer
91 views

Does freezing fresh peppers, specifically habañero peppers ruin them? [duplicate]

Someone gave me more peppers than I can eat and I'd like to freeze them for at least a few months, a year at most. Am I wasting good peppers by doing that?
1
vote
1answer
121 views

How do you defrost frozen chili peppers without them turning soggy?

How do you defrost frozen chilli peppers without them going soggy? (I suppose this applies to other frozen fruit and vegetables with a high water content.)
4
votes
2answers
262 views

How should I substitute jalapeño peppers for fresh green cayenne peppers?

I'm making tomato relish and my recipe requires 10 fresh green cayenne peppers, which aren't available at this time. I can buy Jalapeño peppers and would like to substitute those, but I don't know if ...
3
votes
2answers
782 views

How to tell if fresh chilli is off?

So, I keep running into this difficulty. I buy and use a lot of fresh chillies in my cooking, but sometimes the dish turns out, well, significantly worse and I cannot identify anything I am doing ...
2
votes
4answers
303 views

Hot peppers in soup don't stay spicy

My favorite chicken-and-mushroom soup recipe incorporates hot peppers and, on upon immediate serving has a lovely kick. However the reheated leftovers are entirely bland, almost as if the "hot" from ...
3
votes
1answer
151 views

Are my pickled peppers safe to eat?

A few years ago, I got a wild hair and pickled some sweet and hot peppers out of my garden. It's been a while, but I remember buying the correct implements and ingredients and following a procedure ...
6
votes
0answers
221 views

How do I clean up my utensils after cutting extremely hot chillis? [duplicate]

As a corollary to a previous question: How to dilute the concentration of extrememly hot chillis Are there any precautions or cleaning methods that I have to take when cutting said naga chillis? ...
2
votes
2answers
95 views

How to decide how much to dilute extremely hot chillis

I have come into the possession of a couple of naga varieties. We don't know which ones exactly, but google search seems to confirm that I do have some very hot varieties on my hands and they may ...
3
votes
3answers
152 views

How do I finely process/puree a large amount of chillies?

I have a large quantity of chillies that I would like to make a hot sauce out of. But firstly I would like to create a really fine puree out of these chillies, is anyone aware of the appropriate ...
0
votes
2answers
134 views

Getting over the taste of chili pepper [duplicate]

I'm planning a chili pepper degustation together with some friends who are likewise interested in cooking. We're planning to taste a number of different peppers both to better understand when to ...
1
vote
1answer
58 views

Can whole pablanos be frozen whole?

My neighbor brought me several pablanos & I can't use them all right now. Can they be frozen whole?
4
votes
6answers
355 views

What are different methods of preserving chillies?

I've been given three chilli plants: Bulgarian Carrot Jalapeño Scotch Bonnet I'm not going to be able to use them fresh before winter arrives. What methods of preserving would be appropriate ...
4
votes
1answer
803 views

Why do we eat unripened chili peppers?

Many types of peppers, such as Anaheim peppers, poblano peppers, serrano peppers, and jalapeño peppers - are red when fully ripe and green while immature. However, most of the time I've seen these ...
4
votes
3answers
1k views

Grinding dried chiles in a mortar and pestle?

I purchased some dried chile peppers from a local market thinking that I might be able to grind them up in a mortar and pestle. That completely failed - the peppers didn't grind at all, and instead ...
1
vote
2answers
243 views

What kind of chili peppers are these?

Having a long weekend, we have some new recipes we want to try. I found this recipe for Fried Green Chili Stuffed With Pork Stuffing . Unfortunately, the recipe doesn't say what type of chilies ...
3
votes
1answer
408 views

How can I make 'Santon sauce'

My local Chinese restaurant (Happy Chef on King St, Sydney for anyone who's interested) does a very simple dish of a half crispy skin chicken, served with rice and a sauce that they call 'Santon ...
5
votes
1answer
257 views

3 tier steamer: Will chillies in the bottom tier make veg in the other levels spicy?

I was wondering if anybody had tried this or if it's even possible, but I thought I would ask before failing miserably and wasting good ingredients. Is it possible to place strong tasting ingredients, ...
2
votes
2answers
185 views

Identify this unusual spicy appetizer

A friend of mine years back related a story about an appetizer that he ordered at an Asian restaurant that was apparently quite unusual. It was a bowl of something (possibly peppers or another ...
3
votes
3answers
14k views

Oops! Too much hot pepper. Now what? [duplicate]

In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another ...
4
votes
2answers
219 views

Canning Hot Peppers

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 mouth with peppers, garlic and pickling ...
6
votes
0answers
381 views

Burning from Pepper? [duplicate]

I was wondering if anyone knew how to get rid of this burning sensation on my hands from some peppers that I chopped earlier this evening. I've washed my hands multiple times and it seems that I am ...
1
vote
4answers
88 views

toning down the fresh chilli picquancy

I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies, I end up with the chillies all ...
-1
votes
1answer
185 views

Salty Chili and too spicy [closed]

I cooked chili with lime/chili pepper seasonings. It's too salty and too spicy. How do I fix it? The seasonings were packaged by Whole Foods, called Tequila Lime Seasonings
4
votes
2answers
253 views

Roasting smaller, thinly skinned peppers - removing peel (experiment results)

I roast red bell peppers all the time. I use a number of methods, but most typically I slice them in half longitudinally, roast at 450F cut side down on a foil lined sheet tray treated with non-stick ...
2
votes
5answers
14k views

How to prolong the life of chillies in a refrigerator?

Last week I bought a packet of green chilli from an Asian store, the really hot ones. I only used 5 of those and had about 20-25 still left in the little plastic bag (with holes). I just kept it ...
0
votes
1answer
362 views

When cooking or baking is it better to steam peppers or add them raw?

I was curious to know when baking, such as muffins or corn bread, when you go to add a pepper like a jalapeno is it better to steam the jalapeno or add them raw to the batter? Is the heat effected ...
1
vote
3answers
6k views

What is the difference between saute and caramelizing toppings?

I'm a huge fan of cooking up grilled onions, peppers, mushrooms, and many other toppings. When I worked at a local sub shop I was always the one volunteering to grill up some onions and saute the ...
1
vote
1answer
165 views

How do I pickle hot peppers?

I don't know how to pickle cayenne and jalapeno peppers. I tried putting them in a mason jar w/ vinegar. They didn't last too long because the top rust. I don't know what 'brine' mean and I don't know ...
0
votes
3answers
333 views

I have an insanely hot pepper: now what?

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 one of those, and it certainly seems to ...
2
votes
2answers
456 views

First time canning…forgot to sterilize my jar. Advice please!

I made a jalepeno/banana pepper relish from my garden two days ago and have since realized that I was supposed to sterilize the jar before doing this. My fault for not researching enough at the ...
10
votes
2answers
424 views

How can I make lemon and chilli liquid to have with hummus?

A few weeks ago I had hummus at the famous Abu-Hassan/Ali-Caravan place in Jaffa, Tel Aviv. When you order hummus there you also get a small bowl of lemony chilli liquid on the side. The liquid is hot ...
6
votes
2answers
425 views

preserving hot peppers without damaging heat

How is this possible? My garden is starting to produce but I don't yet have enough to make into hot sauce. It would be easier to mske a large batch at the end of the season. Texture isn't important, ...
4
votes
3answers
668 views

Do more peppers mean more heat?

I see a lot of the hottest foods having multiple peppers used in their sauce, with the infamous ghost peppers being among them. If the ghost pepper is the hottest pepper in the dish, do the other ...
10
votes
2answers
17k views

What varities of chili peppers are most commonly used in Italy

I've been reading some Italian (written in Italian, by Italians) cook books and web sites and I find that many recipes call for peperoncini. I thought I knew what these are, but according to this ...
2
votes
2answers
16k views

homemade chilli oil

I am making chilli oil using light olive oil, crushed chilli, dried garlic, dried fennel seeds and parsley. I have been making this for years. I am concerned about this Botulinum business. Should I ...
6
votes
3answers
6k views

Chili and bell pepper substitute due to allergies?

I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat swell up. I have several recipes using ...
4
votes
3answers
2k views

How should I handle chiles without gloves?

I know that to be really safe, especially with really hot peppers or large quantities, gloves are the way to go. But often I don't really need gloves: I have a small quantity of something not too hot ...
1
vote
1answer
10k views

What is a substitute for Poblano Peppers?

I have a recipe that calls for Poblano peppers but our store does not have them. I found this which references using Anaheim Peppers but they don't have those either. What is a good alternative? It ...
3
votes
2answers
6k views

How do I dehydrate hot peppers in the oven?

I have a bumper crop of jalapeno hot peppers that I would like to dry in my oven. I love to roast and grind dried chiles for Chili Con Carne or Enchiladas. The correct oven temperature and drying time ...
4
votes
1answer
391 views

What preparation is done to banana peppers?

I only recently moved to an area (Northeast Ohio) where banana peppers are a common topping on pizza and sandwiches, and have discovered I quite like them. When used as a topping, if I were to grow ...
5
votes
2answers
3k views

What can I do with dried chipotle chillies?

I have a bag of dried Chipotle chillies. All the recipes I see use chipotle paste. How can I make a sauce with them? Any good methods?
2
votes
2answers
913 views

How long will my pepper relish last, and how can I stretch it out?

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 time in olive oil, then blend them in a ...
2
votes
1answer
203 views

Are spores an issue in sauteed pepper storage when you add garlic?

Typical food-storage for leftover sauteed or roasted peppers in oil, non-canned, seem to vary from one to two weeks when referencing online sources. However, if I make Hungarian peppers in oil with ...
9
votes
5answers
56k views

What is ground red pepper?

I have the 75th anniversary edition of Joy of Cooking. I've now come across two recipes that call for "ground red pepper" (enchiladas and a dry rub). I've never heard of ground red pepper before and ...
4
votes
1answer
577 views

Which type of chilli peppers for which cuisine?

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 adding a pinch of this to other dishes ...