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.

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2answers
400 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 ...
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1answer
178 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 ...
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1answer
422 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.
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2answers
261 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 ...
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2answers
1k 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 ...
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1answer
3k 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 ...
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3answers
455 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 ...
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1answer
6k views

Reduce spiciness of chili [duplicate]

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 ...
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2answers
680 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 ...
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2answers
6k 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 ...
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1answer
225 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?
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3answers
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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 ...
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1answer
101 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 ...
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75 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?
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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. ...
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0answers
104 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 ...
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1answer
208 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-...
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3answers
448 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 ...
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2answers
453 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 ...
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1answer
2k 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.
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2answers
10k 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 ...
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2answers
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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 ...
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6answers
22k 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....
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4answers
9k 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, ...
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1answer
258 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 ...
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4answers
5k 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 ...
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3answers
4k 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 ...
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1answer
2k 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 ...
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2answers
813 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 ...
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2answers
2k 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 ...
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1answer
169 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???
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1answer
2k 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'...
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1answer
2k 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 ...
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1answer
2k 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 ...
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1answer
9k views

Chili pepper size vs heat

Does the size of the pepper have any affect on how hot/spicy the pepper will be? ex. Is a smaller ghost pepper less hot than a ghost pepper twice its size?
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2answers
529 views

Infusing Chilies in Alcohol

I have been reading about infusing chilies in alcohol to create a liqueur, and I'm not clear on how they should be infused (if at all). Various sources suggest various methods (whole vs. chopped, ...
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2answers
838 views

I have a recipe that calls for a Cubanelle Pepper, but my dad can't eat peppers.

I've got a recipe that asks for a Cubanelle Pepper. I was going to just leave it out, but I'm not sure how much it's going to alter the flavor. It's a flounder and scallop saute in a garlic cream ...
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2answers
14k views

Prevent pepper spray effect when cooking raw hot peppers

Something I've noticed when using raw, fresh jalapeños and adding them directly to heat. It can sometimes put out a "pepper spray" which can make you and others around the area you are cooking cough ...
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3answers
10k 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 ...
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1answer
864 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?
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7answers
31k views

What was Indian food like before the arrival of the chili pepper from the Americas?

One of the things associated with Indian cuisine is heat from chili peppers. Yet, chili peppers can only have been introduced to Asia from their Central and South American homeland after the Spanish ...
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2answers
526 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 ...
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2answers
1k 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 (...
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1answer
2k 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?
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1answer
6k 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.)
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2answers
4k 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 ...
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2answers
32k 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 ...
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5answers
5k 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 ...
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1answer
4k 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 ...
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0answers
253 views

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

As a corollary to a previous question: How to decide how much to dilute extremely hot chillis Are there any precautions or cleaning methods that I have to take when cutting said naga chillis? I've ...