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 ...
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 ...
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 ...
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 ...
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 ...