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4
votes
4answers
88 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 ...
0
votes
1answer
41 views

ghost chilli peppers best way to prepare with out losing heat

Is it better to dry ghost chillies or dehydrate them or does it matter, or is there a better way to use ghost chilli peppers for cooking.
4
votes
1answer
145 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 ...
1
vote
2answers
104 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 ...
1
vote
1answer
151 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
96 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
3answers
2k 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 ...
1
vote
1answer
132 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 ...
10
votes
2answers
7k 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 ...
3
votes
2answers
2k 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 ...
2
votes
2answers
541 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 ...
10
votes
1answer
2k views

Do Chilis Ripen “off the vine”?

In light of the question Are chillies hotter when they're ripe?, in particular – @ElendilTheTall's answer. I am wondering if chilies continue to ripen after picking? If so, does capsaician ...
1
vote
3answers
3k views

Can dried peppers get hotter with aging?

I have some dried hot peppers which are over a year old. These are hybrids, part chile de arbol, but less hot so that I can use them for mixed company. A friend grew them for me specifically because ...
9
votes
4answers
3k views

Are chillies hotter when they're ripe?

This answer might vary between types of chillies, but I'm curious to know when they're hottest.
5
votes
3answers
271 views

Making Medium-hot Mexican Sauces

Thanks to the book Truly Mexican, I've recently gotten into making cooked Mexican sauces like Adobos, Moles and Pipians. However, my sweetie is unable to tolerate anything above a mild zing in hot ...
5
votes
3answers
382 views

Where can I source Mexican chilies in the UK?

I've traveled to Mexico and the US and seen different chilies available there, but at home in the UK (or even worse, in my fiancée's home of Finland) I find it very hard to find Ancho, Poblano and ...
1
vote
1answer
1k views

Annatto Oil Substitute

We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it. We are unable to find annatto seeds. Is there a good substitute?
1
vote
3answers
7k views

In this recipe, what is a possible substitute for serrano pepper?

In this recipe, I enjoy the mix of spices: serrano, cilantro, mint, cinnamon... Next time we'll cook it, we won't have serrano available. What could be a substitute for it? Ideally this substitute ...
2
votes
1answer
2k views

Suggested edible quantity/scaling of Habanero Pepper per pound of meat

I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or another what amount is safe to start with. I ...
2
votes
2answers
126 views

How do I scale serrano chile?

I'm following a recipe that calls for 2 chiles serranos and serves 6. The dish is not hot/spicy at all, and I wouldn't want to lose this when scaling. I need to scale by 6, and the dish should serve ...
5
votes
4answers
560 views

Can you identify these chiles on sale in Serbia and Macedonia?

In the market in Niš, Serbia yesterday there were the most beautiful capsicums (bell peppers, red peppers) and chiles on display that I've ever seen. But also on sale were these "ugly" ones that I ...
7
votes
3answers
572 views

Pimientos de Padron equivalent

In Spain I had a wonderful tapa called Pimiento de Padron. Green chiles fried in olive oil and salted. What type of chile could I find in the US to replicate this dish? The chiles should be mild, with ...
5
votes
2answers
223 views

Should chili peppers be seared?

I've seen some recipes call for chili peppers to be roasted until the skin is charred but not burnt, and then peeled. How does this change their flavour? (Do they become hotter?) Should the skins be ...
5
votes
3answers
4k views

What is the way to make a powder of red chilies?

I purchase green chilies and in some days many of them turn red. Can I use my mixer-grinder to grind them into a powder, or is there some other way? Do I have to roast the peppers before grinding? ...
17
votes
2answers
7k views

What is the hottest part of a chili/chilli/chile pepper?

I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that ...
5
votes
5answers
5k views

What kind of peppers are used in Gochugaru (고추가루)?

I'm trying to make kimchi, but I don't have any chili powder (gochugaru -고추가루). Does anyone know what type of chili pepper(s) this is made from? I'm trying to find it at a normal western grocery ...
8
votes
8answers
580 views

Is there a spice that is hot and colorless?

I want to prepare a drink that is hot (spicy) but I don't want to use regular hot sauce because it will affect the color. Is there anything like "clear" hot sauce?
2
votes
3answers
6k views

Does chili paste require refrigeration?

A recipe I am planning to make calls for chili paste, which I have never used before. I found some in the grocery store (it is Sambal Oelek ground fresh chili paste), which seems to be more liquidy ...
1
vote
1answer
2k views

using medium chilli powder instead of kashmiri chillis, what ratio should be used?

I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how. Wondering of anyone can give me a pointer as to what ratio to use?
1
vote
3answers
596 views

Thai lava chili: how could I reproduce this?

I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes. There is a Thai place near where I live that makes this amazing dish entitled "lava chili". It's ...
11
votes
2answers
346 views

What determines total heat when using chilis? Quantity × intensity?

I recently tried a bite of a Bhut/Naga Jolokia pepper, which is rated to be 3-10 times hotter than a "standard" habanero. It was hot, but the total experience was not worse than a habanero, and ...
41
votes
17answers
22k views

How can you reduce the heat of a chili pepper?

There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the seeds and cut away the ribs, are there ...
8
votes
5answers
634 views

How do I incorporate chiles into a chocolate cake recipe?

One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern confectionery scene. How can I incorporate ...
6
votes
1answer
894 views

How does the taste of Bird Eye Chillies differ at different stages of maturity (green vs red)?

What's the difference in taste between green and red Bird's Eye Chillies?
7
votes
2answers
518 views

Do chillis impregnate a wooden chopping board?

After chopping away at a chilli earlier today (well, 10 minutes ago) I then went through my normal ritual of scrubbing my hands to remove what traces the chiles leave on my fingers. And it made me ...
1
vote
5answers
3k views

Peeling roasted green chilies

Last time I roasted green chilies, which consisted of charring the skin, I had a tough time peeling them. Is there an easy way to peel roasted green chilies, or some secret I'm missing?
20
votes
6answers
10k views

Cure for burns from hot peppers / capsicum oil?

So, I foolishly ignored advice about wearing gloves while handling hot peppers. I thought since they were "just" anaheim peppers I'd be fine... I was wrong, and I repent. Does anyone know of a way ...