Q: Dave: Most hot sauces are made from pepper mash plus salt plus vinegar. But in what proportions? Do you always need to cook the pepper mash?Thanks, Daniel A: Daniel:The salt is already in the mash, and that’s what preserves it as it ferments. The mash can be cooked, but for Tabasco Sauce it is not; it is just mixed and …
Safe Preservatives
Q: Dear Dave,I would like to know how to preserve chili sauce and tomato sauce for a long time. What preservative are often used which are safe for our health?Thanks, Kim from Vietnam A: Hello Kim:I do not recommend the use of preservatives other than natural ones such as citric acid. If citric acid is used and the sauces are properly …
Recipes for Arrivivi Gusano chiles?
Q: Dave,I bought some Arrivivi Gusano pepper plants this year and I got a huge crop (bought from the Chile Woman and boy did I get my money’s worth), but I have no clue as to what to cook or make from them. I could make some hot sauces, etc. (the usual) but I am looking for specific recipes for …
Pros & Cons of Placenta Removal
Q: Dear Dave,I’ve always removed the placenta and seeds before using jalapeños in recipes. What are the pros and cons of doing so? Are the seeds and innards of the pods hotter than the flesh?–Chris A: Hello Chris:The heat is in the placental tissue, not the seeds, so removing it will decrease the heat of the pod.–Dave
Remove Seeds Before Grinding
Q: Dear Dave,My wife recently bought a plant of Thai Peppers, which we have hanging in the kitchen and drying. I hear that after they dry you can put them in a grinder and make powder out of them. Do you take the seeds out first or leave them in, or do you do a little of both and see …