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The Mexican Green Gold… and It Isn’t Cannabis

Dave DeWitt Cooking with Chiles, Fired-Up Fruits, Mexico and Central America Leave a Comment

By José C. Marmolejo Mexico has been exporting avocados since 1980 but not due north. Europe was its first international destination and 10 years later Japan and Canada became hooked on this wonderful Mexican fruit. It only took 27 years for Mexican avocado exports to break into every state in the U.S. market year-round. During the last 10 years, Mexico …

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A Chile Pepper Museum in Europe’s Headquarters of Heat

Dave DeWitt Chile History, Chile Pepper Museum, Chilehead Stuff, Europe, Food Travel Leave a Comment

Story and Photos by Harald Zoschke Calabria is not only the southernmost tip of the Italian boot, it is also one of the hotbeds of European chile pepper culture. So it’s no wonder that — besides plenty of traditional “hot” dishes and products — a highly popular chile pepper festival and even a museum dedicated solely to the hot pods …

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Chile Pepper Nomenclature

Dave DeWitt Chile History, Chile Nomeclature Leave a Comment

By Dave DeWitt A great deal of discussion and controversy has erupted over the terminology of the Capsicum genus in English. There are hundreds if not thousands of common terms for the pods in languages from all over the world, so it is curious that the following ones have been debated with such passion. Ají. This word, from the Arawaks …

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Watch Your Back, Hatch—Pueblo Chiles Are Making a Move

Dave DeWitt Chile History, Chile Varieties, Historical Gardening Leave a Comment

By Dave DeWitt They’ve got their own Growers’ Association. They have a festival of their own: The Chile & Frijoles Festival. They have their own supermarkets: Colorado Whole Foods Market locations dumped Hatch chiles and replaced them with Pueblo chiles. And governor John Hickenlooper has even designated the last Saturday of the Colorado State Fair as Pueblo Chile Day. History …

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Beef Jerky in a Food Dehydrator

Dave DeWitt Beef, Cooking with Chile Peppers, Game and Specialty Meats, Rubs, Sauces, and Marinades, U.S.A. Leave a Comment

If you have a food dehydrator, this is the easiest way we know to make great, spicy beef jerky. Ingredients 2 pounds beef round or flank steak, cut across the grain into very thin strips 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoon ground black pepper 1 …