Questions tagged [chili-peppers]

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.

Filter by
Sorted by
Tagged with
1
vote
1answer
80 views

How do reduce the sourness of pasta cooked with peppers?

I made pasta today using Parmesan Romano sauce and jalapenos and banana peppers from a can. The result was extremely tangy. Is this because jalapenos and banana peppers are sour by nature, or because ...
1
vote
1answer
73 views

120 guests including children - Amounts needed please for party catering

Together with our families, my fiance and I are doing the food for our post wedding party. We have 117 guests including around 15 children. We are serving the following Beef Chilli - GF (100 people) ...
-2
votes
1answer
60 views

What to do with a lot dried habaneros? [closed]

I have grown a lot of habanero chillis last year in my garden. It turns out that they are too hot for most meals I cook. Not knowing what to do with them, I dried them. Since then, I still do not ...
2
votes
1answer
56 views

Aleppo Pepper + Heat

I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do the trick? Would it pair well with the ...
0
votes
3answers
370 views

What substitutes work with a capsaicin allergy?

I recently found out that I'm allergic to capsaicin, so that means no spicy Mexican food, which I love. Are there any substitutions that I can use? I can have black pepper, but too much black pepper ...
13
votes
2answers
2k views

How to tell if preserved chillis are still good?

I grew dozens more chillis than I was able to use this year so rather than throw them away I preserved them in a mason jar. I didn't have a lot of time to do it so I looked online and an article (...
1
vote
1answer
780 views

Cayenne pepper and red pepper flakes? Chili powder?

Sorry for the double questions. I'm looking at two recipes of chicken tikka masala and one has both cayenne pepper (1/4tsp) and red pepper flakes (1/2tsp) I can only find red pepper flakes where I ...
3
votes
1answer
75 views

How can I process Hot Pepper without killing the spice (capsaicin)?

I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units. The problem is, unlike Habanero or Chili, the pepper itself is kind delicate, so ...
1
vote
1answer
91 views

Suggested chili peppers for steeping in alcohol (bourbon, specifically)

I'm looking to make homemade "naughty" and "nice" shots for an upcoming holiday party, using the recipes provided by the Miracle holiday pop-up bars. The "naughty" shot consists of cinnamon sticks ...
2
votes
2answers
317 views

Can I prevent hot pepper sauce losing heat?

I regularly make a few different condiments with hot peppers: Pico de Gallo (tomato, onion, jalapeño, cilantro, lime, salt) Pepper Sauce consisting of habanero, garlic, lime, culantro, salt Variation ...
11
votes
0answers
543 views

Chilli powder in the UK

Today, chilli powder in the UK, as sold by the major supermarkets and the largest independent brand, is a US/Mexican style blend of powdered red chillis with herbs, spices and seasonings such as ...
32
votes
2answers
9k views

Confused about cayenne pepper, chili powder and paprika

What is the difference between cayenne pepper, chilli powder, and paprika powder? They seem pretty similar. Are they interchangeable in recipes? Will it be a big difference if I substitute one for ...
4
votes
1answer
3k views

How do I tone down biryani that is too spicy?

I am making biryani and unfortunately, the chili is too much and I don't know how to tone down the spiciness of biryani. I want to tone down the chili. I found some solutions are given below to ...
1
vote
0answers
66 views

How do I preserve picking pepper to last a year

What is ratio of vinegar and salt for picking pepper to last a year
2
votes
1answer
175 views

What type of chili in Olive Garden ‘Calabrian Chicken’

I went to Olive Garden recently and bought the Spicy Calabrian Chicken. It was delicious and I loved the heat level. It heated up my mouth, but I could still taste the flavor. Can anyone tell me what ...
1
vote
2answers
47 views

How do I reduce the heat in my white bean chicken chile

How do I tone down the heat in a white bean chicken chile with corn that is made from the Omaha Steak side meal kit?
1
vote
2answers
143 views

Is there a decent way to rehydrate and sauté dried chili peppers?

I saw the answer at https://cooking.stackexchange.com/a/23560/49643, which makes me think it won't be great. My goals are (in this order): Retain flavor Obtain good enough texture for sautéing Retain ...
1
vote
1answer
76 views

Fermentation: volume vs. time

This is specifically a question about chiles, but I hope it can be (semi)universally applied. I was watching a documentary on how they make Tabasco and it was effectively: age chile pepper puree in ...
0
votes
1answer
180 views

What is the difference between a guajillo and a cayenne pepper?

They look the same to me but I can't find literature on how they are different.
5
votes
2answers
201 views

Habaneros…and bananas?

I once marinated chicken breasts for the grill using some habaneros for heat and bananas for sweetness (and some vinegar and salt thrown in to cut some of the sweetness). To everyone's surprise, the ...
3
votes
1answer
248 views

What is this type of (Greek?) chilli pepper?

The chillies pictured below are fairly common in Greece (particularly the north of the country). They are known as "kafteres" (καυτερές) which roughly translates as "spicy". I'd like to have a ...
0
votes
1answer
1k views

How do I prevent mold growth in homemade chili-infused olive oil?

Twice I have tried do this but both times I ended up with mold in the bottle. What am I doing wrong? I use dark glass bottles (originally for wine) that I sterilize by putting them in the oven at 250 ...
1
vote
3answers
121 views

How do you make a deep spicy flavour that leaves you wanting more?

I'm not sure if this is going to make much sense and I apologize in advance, but hopefully someone understands what I mean. So my problem is with spice, such as when I make curry, I'll add chilli ...
2
votes
1answer
2k views

Reduce spiciness of chili

I eye-balled the chili and cayenne powder in my chili and have made it painful to eat. What should I use to counteract this? I tried adding pasta sauce and cheese to a small serving, but it wasn't ...
3
votes
2answers
177 views

Can I keep chillies in alcohol long term without continuing to affect the flavour?

I want to make jalapeno or habanero infused tequila for a friend's Christmas present. I'd like to leave them in the bottle for presentation. I've seen recipes only recommend a 24 hour maximum ...
8
votes
2answers
3k views

Pepperoncinis vs Banana Peppers

I have never known there to be a difference, until stumbling upon Papa John's extras menu where pepperoncini is listed separately from banana peppers. When shopping, usually I find the names to be ...
1
vote
1answer
186 views

How to dehydrate chili at home?

Chilies have different temperatures for dehydration. Does anyone knows what temperature to use for Tabasco and Habanero? And the duration of the process?
5
votes
3answers
3k views

Can fresh Poblano peppers be used raw?

I was thinking about making a pasta salad with roasted, peeled Poblanos and started to wonder if raw diced Poblanos might work and add a bit of crispness (texture) as bell peppers do. Since I have ...
2
votes
1answer
85 views

What effect does removing previously-dried peppers from a sauce have?

I have a recipe for a basic enchilada sauce, in which I bring tomato sauce and chicken stock to a boil with some spices. It is then simmered for 15 minutes. It calls for using diced dried Chipotle ...
0
votes
2answers
59 views

Varying pungency with size

Is a chilli of small size more pungent than chilli of large size of same plant if so then why? If a small chilli is more pungent then why aren't chillies in market small?
0
votes
2answers
11k views

How long do I have till my chili garlic sauce spoils?

First post on this exchange so I hope this is appropriate! Anyway, I don't cook much, so I made something simple following this video: https://www.youtube.com/watch?v=WSSF4O4o2eE Since I love chili. ...
1
vote
0answers
91 views

Substituting fresnos for habaneros to lower the heat

Anyone know of a thinner walled chili pepper that is mild like the Fresno pepper? Like the taste of the Fresno but it's a bit too meaty, and it doesn't blend (the skin) to a smooth consistency like ...
-1
votes
1answer
201 views

Balancing Deep-Fried Tarantula Spider with chili sauce [closed]

Deep-Fried Tarantula Spider, is not as disgusting as it first sounds, in fact they have become quite a culinary sensation. I have been thinking about a chili dip, but I do not want the chili to over-...
3
votes
3answers
295 views

How to get rid of chili-peppers on fingertips?

When I cut chili-pepper, it takes more then a day for the chili to disappear from my fingertips. It is particularly hurtfull when I put in my contactlenses. Is there a way to get rid of this chili ...
2
votes
2answers
385 views

What are these small salty peppers from The Cheesecake Factory?

I recently had a dish at The Cheesecake Factory that had these small salty peppers in it that I really enjoyed. Stupidly, I didn't ask the waiter what they were. I made a mental note to google it ...
1
vote
1answer
924 views

Which chili peppers does one use in arrabbiata sauce?

I want to make an infusion in whiskey with these peppers. I can't find which peppers are used. The peppers described are dried, long, and thin.
3
votes
2answers
5k views

Substitutes for Turkish red pepper paste (biber salçası)?

I'm interested in trying out a few Turkish recipes that call for red pepper paste (biber salçası). This is the only ingredient I can't seem to find at any local stores. Are there any good substitutes ...
1
vote
2answers
901 views

Appropriate oil to infuse with hot chillies

I have loads of chillies left over from summer so I'm making some infused oils for christmas gifts. The obvious oil to use would be extra virgin olive oil (very expensive for good quality), but I've ...
34
votes
6answers
11k views

Does chilli get milder with cooking?

I have made a tomato, onion and cannelini bean curry. I put a lot of chilli spice in it, perhaps too much. If I keep simmering it, will it get milder? I'm hoping it will cook into the (bland) beans....
5
votes
4answers
6k views

Storing dried peppers

I've got about 20 red thai peppers from my garden this year that I air dried. I currently have them in a mason jar with the lid and ring on (not sealed though). Is this a sufficient storage method, ...
0
votes
1answer
198 views

How much chilli puree should I add to get 43 ppm pungency?

I know about the pungency Scoville heat unit. Different chillis have different SHU. I saw one chilli sauce specification where a 43 ppm pungency units were 'required'. How much chilli puree should I ...
18
votes
4answers
4k views

Could you smoke a sauce?

I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot ...
1
vote
3answers
2k views

Is Serrano an acceptable substitute for jalapeno

I am making butter chicken tonight. My recipe calls for 2 jalapenos, but the store was out and I am too cranky to go across town to another store. Can I substitute a Serrano pepper? I believe Serrano ...
5
votes
1answer
813 views

Smoking dried peppers?

I have a load of dried jalepeno so wish I'd made into chipotle peppers instead - is it possible to rewind time? I was thinking of soaking them then doing a low temp smoke on my grill. Will that get ...
1
vote
2answers
559 views

How much pepper sauce could you get out of a Carolina Reaper?

If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. How much sauce could you actually make from one such pepper? I would personally remove the seeds ...
12
votes
2answers
1k views

What makes spicy heat linger?

I'm a total chili-head; I snack on pickled hot peppers from Mezzetta (the pepper is Cascabella, which I have never seen fresh) almost daily. What I love most about them is that they don't seem all ...
3
votes
1answer
160 views

Blue floaters in canned hot peppers

I've canned hot peppers for years. This year I've developed little blue floaters in the jars. I've never seen this. Does anyone know what this might be???
1
vote
1answer
1k views

Could I substitute Anaheim chilies for Guajillo Chilies in a curry paste?

I am trying to prepare a red curry paste, and the recipe calls for dried Guajillo chilies. I could not find them at any of my local stores, but I did find dried New Mexico and Anaheim chilies (which I'...
0
votes
1answer
1k views

Could I use chili powder in a homemade hot sauce recipe?

My boyfriend is allergic to the skins of chilies, peppers and tomatoes, which he's found means he can have chili powder (and variants), but not dried pepper/chili flakes or fresh versions of the ...
0
votes
1answer
1k views

How to get the most chili flavour out of a chili pepper?

I always find myself enjoying someone else's chili dish whether its curry, Mexicana pizza etc, more than my own. It's not the burning sensation that's lacking but more the chili flavour. What are the ...