Dave,I have been buying peppers for my business (infused oils and vinegars) from Janie at Chile Plants in Jersey. I am thinking about doing some infused vodka and wondered if you had any info or a lead as to what pepper makes the best infused vodka. I have used many peppers to infuse my vinegar’s over the years and can …
Roast and Peeling Jalapenos?
Q: Dear Dave,Howdy! I just came across a batch of jalapenos for next to nothing. I’m thinking of just freezing them and then pulling them out as I need them for chili and such. I know that will work with a stew-type dish like chili, but is there some basic rule for which dishes require that the peppers be roasted …
Taming a too-hot Chili con Carne
Q: Dave:OK, I made chili and it is just WAY too hot. Is there a way to add something to the recipe to ease it up a bit? Thanks in advance!!AllisonA: Allison:You can add whipping cream to it–just kidding. The only thing that you can do is add more of all the ingredients except chile powder–meat, beans, water, onions, spices, …
Sports Peppers
Q: Hi Dave,First of all, I want to thank you for writing "The Chile Pepper Encyclopedia." I loved it. I have used it for reference several times. Whether for a recipe, or for some of the folklore stories, or just to prove a point. Anyway, the reason that I am writing is that a friend of mine has been trying …
Canning a Chile Jerk Pate
Q: Hi Dave,Curious if you can point me in the right direction? I just made some Jamacian Jerk paste using ’Red Savinas’ and it’s out of this world! I would like to make a big batch storing it in clear glass jars (after all the holidays are coming up). I’ve done some canning of jams and marmalades and know that …