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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41k views

Oops! Too much hot pepper. Now what? [duplicate]

In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another ...
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2answers
2k 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 ...
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0answers
394 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 ...
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4answers
150 views

toning down the fresh chilli picquancy

I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies, I end up with the chillies all "melted"...
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1answer
915 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
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Roasting smaller, thinly skinned peppers - removing peel

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 ...
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5answers
109k 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 ...
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1answer
881 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 ...
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25k 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 ...
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1answer
676 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 ...
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1k views

I have an insanely hot pepper: now what?

Someone gave me a Trinidad Scorpion Moruga pepper: according to Wikipedia, it's the hottest one out there. At least, the person who gave me the pepper said it's one of those, and it certainly seems to ...
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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 ...
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1answer
10k views

Why did my red chili powder turn brown?

When fresh , it was pure red in color. But after a couple of months it turned brown. Its home made so no case of adulteration.
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2answers
1k views

How can I make lemon and chilli liquid to have with hummus?

A few weeks ago I had hummus at the famous Abu-Hassan/Ali-Caravan place in Jaffa, Tel Aviv. When you order hummus there you also get a small bowl of lemony chilli liquid on the side. The liquid is hot ...
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2answers
1k views

preserving hot peppers without damaging heat

How is this possible? My garden is starting to produce but I don't yet have enough to make into hot sauce. It would be easier to mske a large batch at the end of the season. Texture isn't important, ...
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3answers
5k 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 ...
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2answers
51k 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 ...
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3answers
51k views

homemade chilli oil

I am making chilli oil using light olive oil, crushed chilli, dried garlic, dried fennel seeds and parsley. I have been making this for years. I am concerned about this Botulinum business. Should I ...
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7answers
35k 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 ...
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3answers
6k 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 (...
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1answer
36k 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 ...
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2answers
16k 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 ...
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1answer
2k 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 ...
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2answers
5k views

What can I do with dried chipotle chillies?

I have a bag of dried Chipotle chillies. All the recipes I see use chipotle paste. How can I make a sauce with them? Any good methods?
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2answers
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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 ...
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1answer
238 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 ...
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131k 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 ...
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1answer
2k 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 ...
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4answers
3k 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.
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1answer
4k 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 ...
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7answers
18k 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 ...
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3answers
11k 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 Texas,...
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7answers
34k 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.
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4answers
4k views

How can I rehydrate dried chillies more efficiently?

When I make chilli, I use dried ancho and chipotle chillies which I rehydrate in beef stock. However, as they are light, they just float on top of the liquid and so they don't rehydrate very ...
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1answer
1k views

Can I freeze chilli powder?

I sometimes make Bulgoki where I use Kimchi powder - the Korean chilli powder Gochugaru. However, I can only buy Gochugaru in one kilogram bags. Due to this, I can only get to use about one-third ...
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1answer
2k 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 ...
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4answers
495 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 ...
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5answers
2k 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 ...
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1answer
3k 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?
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2k 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 ...
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3answers
18k 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 ...
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4answers
461 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 ...
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1answer
9k 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 ...
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2answers
4k 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 ...
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7answers
13k 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 ...
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2answers
162 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 ...
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2answers
7k 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?
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3answers
23k 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 ...
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1answer
649 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 ...
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4answers
6k 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 ...