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1
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0answers
43 views

Can this ratatouille be saved?

I just made a batch of ratatouille using green bell peppers. There is a bitter metallic taste. Is there anything I can do to salvage this batch? This is what I did. Olive oil was used throughout. ...
4
votes
1answer
449 views

How can I tell if bell peppers have gone bad?

I regularly buy bell peppers from a local supermarket, but unfortunately they don't always have the freshest vegetables. Sometimes I can tell that the peppers have gone bad when they have brown spots ...
2
votes
2answers
130 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
2answers
75 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
380 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
votes
1answer
92 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
3
votes
2answers
91 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 ...
0
votes
1answer
122 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
752 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
50 views

Can I pressure can roasted sweet peppers without sugar or vinegar?

I want the naturally sweet flavor of the pepper preserved, so no pickling or added sugar is desired. Can I pressure can sweet fire roasted peppers without sugar or vinegar, or are those required for ...
2
votes
2answers
193 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 ...
4
votes
3answers
362 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 ...
4
votes
3answers
317 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
4k 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
2k 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
204 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 ...
2
votes
1answer
176 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 ...
4
votes
3answers
5k views

How to peel bell peppers effectively?

We tried everything and there is no easy way to peel bell peppers without doing it with a very sharp knife. Peeled bell peppers are easier to digest (if you or someone in home suffers from Heartburn ...
11
votes
5answers
2k views

Is it worth roasting my own red peppers?

I recently realized roasted red peppers make so many of my dishes pop, but it's a pretty pricey ingredient. A small jar costs three bucks and a big jar is seven. At my local grocer I can get red ...
7
votes
3answers
22k 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
385 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 ...
4
votes
2answers
571 views

Jalapeno Poppers and getting a thick crust?

How can I make my batter stick to the outside of the jalapeno so it is thick? It seems every time I try a thicker batter it wont stick as well.
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 ...
5
votes
1answer
3k views

Why are poblanos sometimes called pasillas?

Background information: poblano peppers are one of the most common peppers in Mexican food. Pasilla peppers are something entirely different - the dried form of the chilaca. I'm originally from ...
5
votes
1answer
1k views

Making Pepper-Flavored Vodka

I'm interested in infusing pepper flavor into vodka like in Naga Chili Vodka. Are there any peppers I should specifically avoid and how should I infuse the flavor/spiciness? In addition, other than ...
7
votes
2answers
340 views

Does the choice of peppers affect the 'flavor of the heat'?

Working with a variation of this chili recipe I meticulously cleaned my peppers of seeds and veins to produce a 'milder' chili. Unfortunately this batch was almost 'too mild' (heat wise, the flavor ...
5
votes
4answers
262 views

How would I add heat to a brine?

I am interested in making roast chicken with a bit of a kick. I'm thinking about adding heat to the brine, but I'm not sure what the best way of doing that would be. How would brine work with hot ...
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 ...
4
votes
2answers
318 views

Do chile peppers heat vary depending on the season?

I found a great recipe for Chilles Rellenos - the first time I made them - they came out perfect. I used pasilla Peppers and the spice/heat was just right. Since then, I have not been able to ...
5
votes
3answers
856 views

Cleaning habanero oils off of tools

I made some habanero salsa last night for the first time (my god, was it delicious) and took care to clean everything that was used. I figured I was good when I had no problems taking my contacts out ...
2
votes
2answers
948 views

How long will Jalepenos last in the freezer?

I have a big bag of ~50 jalapenos in my freezer, frozen less than a day after being picked. How long will they last in there, and how will I know they've gone bad?
4
votes
1answer
4k views

Why did my hot pepper oil get moldy?

While following the advice in this answer I placed two ripe Bhut Jolokia peppers in a fresh bottle of olive oil, and put it on the shelf to sit for a month so the heat from the peppers would infuse ...
2
votes
1answer
294 views

What happens to the heat/capsaicin content of a pepper when you roast it?

We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they ...
2
votes
4answers
2k views

Only the seeds of the habaneros I bought are hot - low quality, or simply the nature of chili?

I'm a newbie when it comes to any type of chili. I'm alright at eating food with chili, but don't really have any experience with using it. I bought the one I used at a local supermarket. I first ...
5
votes
3answers
623 views

What is the world's hottest pepper?

I'm growing some bhut jolokia peppers, and they are almost ready for harvesting. However, I've since seen that the naga viper pepper has beaten the bhut jolokia as the hottest pepper. I've also seen ...
5
votes
2answers
215 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 ...
2
votes
3answers
852 views

What can I do with Bhut Jolokia's?

I'm growing some Bhut Jolokia's (world hottest pepper aka ghost pepper) amongst other hot peppers. Anyone have any recommendations what I can do with them? I picked one off the plant last night. I'm ...
4
votes
1answer
3k views

Can Kebabs be frozen?

I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when thawed? Is there a better way for me to ...
2
votes
4answers
14k views

What is a substitute for Anaheim Peppers?

I am making a dish that requires Anaheim Peppers. They don't have them in my local store... what else can I use.
4
votes
2answers
412 views

Pickling Peppers

I want to pickle the banana peppers, jalepenos and bell peppers from my garden. I have a small sandwich bag full of banana peppers so far, but no more than that. Is it okay to store them in the ...
4
votes
5answers
336 views

Stuffed peppers that don't burn on to the pot

My wife and I enjoy peppers stuffed with a meat/rice mix (with spices). We start with raw peppers and uncooked meat, and put the peppers in a small pot (or tagine) with tomato puree or tomato ...
4
votes
4answers
6k views

Which mild pepper is a good substitute for Serrano pepper?

I plan to make a guacamole dip and one of the ingredients is Serrano pepper, which is 10,000 to 23,000 heat units by the Scoville scale. That is way too spicy for me. Which one of the milder ...
3
votes
1answer
3k views

What is the dark stuff inside a green bell pepper?

My wife has been cutting up some green bell peppers and on the seeds is some dark stuff. The outside was firm and normal looking.
2
votes
1answer
632 views

What should I know to store my chili powder?

I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of ...
9
votes
4answers
4k views

What's the purpose of sugar in a pickling solution?

This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and ...
3
votes
5answers
5k views

Stuffed peppers baked with tomato sauce and no precooking [closed]

I've grown up having stuffed peppers for dinner. I know several things about how they're made but I'm missing a few things to get them to come out right. Now, Everyone has their own style of making ...
7
votes
3answers
1k views

Substituting Peppers

What pepper can be substituted for a habanero when no habaneros are available?
6
votes
7answers
4k views

How to use spare jalapeños?

I bought a pack of about 10 jalapeƱo peppers and will only use 1-2 of them to make salsa. What can I do with the rest so that I don't have to throw them away. At the price for the whole pack it's ...
0
votes
0answers
299 views

How do you remove cayenne pepper (capsicum oils) from your hands? [duplicate]

Possible Duplicate: Cure for burns from hot peppers / capsicum oil? The cayenne pepper crops are in and I have been stringing peppers for winter use and drying, I also tend to use a lot of ...
11
votes
2answers
327 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 ...