Podcast #128: We chat with Kent C Dodds about why he loves React and discuss what life was like in the dark days before Git. Listen now.
21

Alcohol is a disinfectant, so any bacteria sitting around for a month in vodka have been thoroughly killed... The only thing to worry about is that if some of the chillies were not completely submerged all of the time, you might have a slight problem. The symptoms to look for is discolouring: look for brown / black spots / extremities. If not: no worries: ...


18

As Fabby notes in their answer, alcohol is an excellent preservative. As long as your peppers are fully submerged, it's extremely unlikely that they could rot or spoil in any way. (If they aren't, there's a risk that mold or something could grow on the exposed parts, but even that's fairly low if all the surfaces have been at least temporarily in contact ...


8

It really does depend how you're cooking them. Logically, smaller pieces would expose a greater surface area, however, I have experienced greater heat from a dish when using larger pieces. The small pieces give an even heat that permeates the dish, but the big pieces give a burst of heat when you encounter them. Even using both wouldn't be unreasonable. ...


8

The entire world is confused by what type of 'pepper' anything generally called a chilli actually is. Farmers may know exactly what cultivar they are growing; supermarket or food production/processing buyers may only care about what family it belongs to. By the time it reaches the supermarket shelf, it's anyone's guess. Cayenne is already a family of ...


6

You remove the seeds for texture. You remove the white pith to reduce the capsaicin content. That way you can get the benefit of the flavour of various peppers while managing the heat. From the "Wiki page" on Capsacin: Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent,...


6

You can use any type of chili depending on how spicy you want the oil to be. You could use ghost peppers to burn the insides of your mouth, or perhaps use Jalapeno for a more milder heat. You can use the Scolville Scale to decide which pepper to use. At the end of the day it comes down to your personal preference.


5

One difference you'll find is that the sauce is not as hot with the green jalapeños, because fully mature red ones have more capsaicin. However, spiciness does not affect their preservation qualities. Mature, red peppers have a slightly lower pH than green peppers(paper behind paywall, sorry) -- about 1.0 points lower. However, both are still considered ...


4

For reference, a sheekh kebab is spiced minced meat pressed onto a skewer and barbecued. There are no binding agents like egg or breadcrumbs in a traditional recipe, so you want to avoid any extra moisture in your ingredients or it may not hold together. An authentic recipe will call for green chilies, not green peppers. The chilies need to be the your ...


4

You could try other piperine containing types of peppers (Piper genus), these include P. longum (long pepper) and P. retrofractum, as well as white pepper P. nigrum, though any member of the Piper genus should contain some piperine, but amounts and hence spiciness will vary. You could also try ginger (Zingiber genus), as well as mustard seeds and shoots/...


4

As they're too hot, your options are reduced to dilution or donation. By the latter I simply mean giving them to a friendly chilli head who doesn't grow their own. To dilute dried chillies, first crush them or put them through a food processor to get flakes. Then use the flakes sparingly. If you add them to oil just after frying onions etc. for a dish, the ...


4

There are evidence of the use of chili pepper in Asia centuries before the Columbian Exchange. The thirteenth century stone inscriptions from the Bagan period of Myanmar (formerly Burma) documented the use of chili pepper as either donation or payment towards the cost the construction of its many pagodas. Farther to the east, Korean researchers (Yang et al....


4

I've never come across anywhere where powder and flakes mean the same, but substituting one for the other should work in terms of flavour (the appearance and texture might be a bit different). More specifically, in some places chilli powder means powdered chillies (like cayenne), in others it means chilli spice blend. Here in the UK it's even worse - both ...


4

Jalapeño would indeed not be a good choice, but if you can buy them locally red Thai chilli peppers are great for this: I use 2 of these per bottle of vodka and then a dash of liquid honey, but I put the peppers in whole and leave them be for at least 6 months. As you seem to be in a bit more of a rush: Wear gloves! Cut them in 2 Remove the seeds Cut them ...


4

The heat of your condiments isn't actually being lost. The condiments are marrying, meaning the heat becomes more homogenously distributed through the condiment. This means you don't have bits and pieces that have as high a spike in heat than the rest of the salsa, and therefore the condiment is more evenly hot (thought apparently cooler to the taster) ...


3

My suggestion is: try simmering the sauce for a short while before storing it in the fridge. My answer is based on the sauce I use for my Fajitas (onion, assorted peppers, ground cumin and cayenne, cilantro, garlic, and lime juice with honey and butter for a touch of sweetness). It is heated through and coats pulled chicken. This sauce is rather spicy at ...


3

My personal experience is that, if you cook the rocoto peppers together with other ingredients in a pan, like in this recipe, or better simmer them in a tomato, cider, or vinegar-based sauce, most of the hotness is retained. Capsaicin vaporizes well above simmering temperatures, so it's mainly high-heat frying or roasting that will drive you out of your ...


3

I used to make my own chilli oil (for cooking with) from home grown chillies. Made with fresh chillies it can go mouldy within a few days even in the fridge (though sometimes it lasts longer) so the first factor is use thoroughly dried chillies. I grow my own, and used to mainly grow Apache. This is a moderately hot, thin-fleshed variety, and it's ideal - ...


3

Fresh pepper/chili and ground pepper/chili are not particularly interchangeable. For example: (sweet) paprika is essentially ground Bell pepper, but it is not a normal substitution to use replace Bell pepper with x teaspoons of paprika. Additionally, peppers range in size substantially. A Thai Birdseye chili would only yield a fraction of a teaspoon when ...


2

UK stores do not have much variety of chili powder in the low heat range, however you can get good quality paprika in almost all stores. Paprika is low heat, sweet and aromatic (provided you get decent stuff). Some stores sell Spanish Pimentón, which is good quality paprika. Pimentón comes in dulce (sweet) and picante (spicy) although picante isn't really ...


2

It doesn't work that way because different chilis give different heat, you have to work off the result you want, i.e. how hot you want it. One fresh Jalapeno is pretty mild, one fresh habañero will light you on fire! There are different heats of chili powder depending on the type or blend of chilis used, from paprika, which is very mild, to ground cayenne, ...


2

I'm guessing that you're referring to chili powder when you say a "tablespoon of chili"? Well, regardless of whether you're talking about powdered chili, or chili paste, or fresh chili peppers, the fact is that many people use specific types of chili peppers (or powder derived from different types of chili pepper) because of other flavors beyond the basic "...


2

When people talk about "peppers" (plural), they are referring to the fruit of capsicum plants. This includes both hot and "bell" peppers. The singular "pepper" is used to talk about "peppercorns", which are in no way related to capsicums. And although white, green and black pepper are different ways of processing the same spice (containing pipirine), the ...


2

Try it & see ;) Aleppo isn't particularly hot; I haven't checked it on the Scoville scale, but just from experience, though it's got a little kick to it, & that kick can be quite variable depending on your source of the pepper, to me, aleppo is used for its flavour rather than its kick. Cayenne, on the other hand, I always consider to be "free heat"...


2

Most likely the peppers. Jalapeño & Banana Peppers are usually canned as a pickle, so yes, it is sour. You added some of the pickle liquid as well; I feel your dissatisfaction with the results. =-) I love peppers (pickled or otherwise) in noodles. What I do to cut down on the sourness is drain the peppers of it's liquid and rinse with cold water once. ...


1

I know that people frown upon recipes on here, but in the book "Quantity Recipes: From Meals for Many" by the New York State College for Home Economics, 1945, they recommend a serving size of 3/4 cup, which for 50 to 55 people is: 9 lbs ground beef 2 lbs ground pork 1 1/2 cups onions, chopped 1 cup beef dripping or other fat 5 qts kidney beans (#10 can) or ...


1

You could ramp up the heat by adding more cumin rather than more black pepper. It's commonly used in both Indian, and in Mexican cuisine, so the flavour shouldn't be too strange. It can make spicy dishes feel much more fiery. Other possibilities are to use other warm spices, such as cloves, cinnamon, ginger, Szechuan pepper corn, mustard seeds, etc . . . ...


1

If you're looking for something to mimic the flavor profile of chili peppers, to give you familiar-ish tastes in your food, the best I've found is sweet or smoked sweet paprika. Sweet paprika is made from bell peppers would contain no capsaicin, since bell peppers do not. Hot paprika, on the other hand, is made from capsaicin bearing peppers and would ...


1

Sugar is a natural preservative, and makes the flavor milder (not less hot if these are hot peppers, but reduces sourness of vinegar and saltiness of salt.) That way you have more of natural preservatives and not as heavy impact on the flavor - you might use just vinegar, just salt, or just sugar in amounts that add up to the combined 3 for the same ...


1

There's a few questions you've asked in your answer, some explicitly, and some implicitly, so I've summarised the questions as I see them. 1) Is Chilli powder just powdered chillies, or a blend of other spices to create the dish "chilli"? Both. As you've seen in your experience, this is a case of overloaded etymology, where confusion arises from the common ...


Only top voted, non community-wiki answers of a minimum length are eligible