Q: Dear Dave,I am a chef and am starting my own business and restaurant. I have been making my own hot sauces and other pepper products for years, but was wondering where I can get a little extra kick. I have heard of people using capsicum. Is this available to the public? Any other additives known for spicing it up?Thank …
How to Identify Hybrid Chile Plants
Q: Hi Dave,I bought commercial seeds this year and plan on saving seeds from this year’s garden. I was wondering, since I have a lot of annuum peppers planted next to chinense peppers, if I would be able to tell if they cross-pollinated when I have fruit from them next year? And are they safe to eat if they did cross-pollinate? …
Pesticide Use on NuMex/Anaheim Varieties
Q: Hi Dave,I have a question regarding pesticide use on NewMex/Anaheim varieties. I applied Ortho’s "Bug-Be-Gone" (permethrin based) powder last night and noticed that the label indicated that it could be used on peppers, but only "Bell" type peppers were listed as approved. I contacted Ortho for verification this morning and I got the standard, "If it’s not on the …
How Many Cayennes = Four Habaneros?
Q: Dave, I’m a chile neophyte from Cajun country. I really loved the recipe for "Ophelia’s Salsa de Habanero" in the most recent issue of Fiery-Foods & BBQ magazine. I loved the heat. But I’d like to "Cajunize" it a little by using cayenne pepper and Italian parsley instead of habaneros and cilantro. Is there some kind of scale/chart that …
Substitute for Chilhuacles Chiles
Q: Dave,Do you know a good substitute for chilhuacles chiles? I am making a mole that requires chilhuacles, mulattos (also could not find), pasilla and chipotle chiles. Thanks, JoAnn A: Hello JoAnn:Anchos should work just fine.–Dave