Removing the Heat?

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Q: Dave, Years ago, I met a man who claimed to be able to take the heat out of his pickled jalapenos. Do you or have you ever run into a process that neutralizes the capsaicin but leaves the flavor of the chile intact? That guy’s peppers were awesome!!Thanks for your time.KearneyA: Hello Kearney:No, I’ve never heard of such a …

Making Anchos from Poblanos

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Q: Dave: Hello my name is Steve and I’m trying to dry my surplus of poblano peppers. When I hang them outside in the Las Vegas sun with pretty decent wind they rot. When I put them in a food dehydrator the end product smells and tastes nothing like the rich aroma of the already dried anchos that I can …

Simply the Hottest

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Q:  Hi Dave, I want to know which chile is simply the hottest.  There has been a lot of argument between the Red Savina habanero, the Chocolate Brown habanero, the Tezpur, the tepin and the Scotch bonnet. –Rob (fellow hothead) A:  Hello Rob:Tests at New Mexico State showed that the Chocolate Brown habanero was the hottest of the varieties you mentioned.  …

In Search of Sport Peppers

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Q:  Dave, I’m a transplant from Chicago and cannot get the last ingredient I need for putting together Chicago hot dogs here in California:  Sport Peppers.  There must be a Latin name for them, so I can order seeds, but I don’t know it.  Do you?  If not, do you know where I can order them already in bottles?–Lawrence A:  Lawrence:You …

Carrots & Habs Complimentary

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Q:  Hi Dave,Most of the habanero sauce recipes on your website call for carrot.  Does the carrot  flavor specifically compliment the habanero?Thanks,Sivan A:  Hello Sivan:The carrot dilutes the intense heat of the habanero and the flavor is complimentary.  But other vegetables or fruits can be used, such as mango, papaya, or even sweet potato.–Dave