Q: Hi dave,I’m currently growing a good crop of Scotch bonnets and am very interested in smoking them. I need a simple design for a smokehouse capable of processing about 30kg of fresh chillies per week. What are the humidity requirements, if any? Is a hot or cold smoke preferable? I am living in southeast Queensland in Australia. I have …
’Mash’ or ’Base’?
Q: Hi Dave,This isn’t a question but an answer to your question on the in’s & out’s of pepper mash. As I believe that I am the small supplier you refer to (that produces the mash without preservatives or salt), I should be able to answer your puzzlement over what inhibits bacterial growth in my mash. The answer is that …
Too Cold For Pequin/Chiltepins In The Northeast?
Q: Dave,I’m a pequin/chiltepin enthusiast. I live in the Northeast—is it too cold for them to survive over the winter? I have a few from last year and no budding yet. What do you think?—Rich Mack A: Hello Rich:Chiltepins can survive mild frosts. They die back to ground level and then sprout new growth from the base of the plants …
Capsicum Leaves Edible
Q: Hi Dave!I always was convinced that the leaves of peppers and tomatoes were toxic. I found an article that states: "Although chiles are used primarily for its fruits, in the Philippines Capsicum is used also as a leafy vegetable. Upper shoots and leaves are sold in bunches much like spinach for soups and stews. Unlike tomato and potato, the …
Freezing Peppers
Q: Hey Dave:I buy a lot of peppers (jalapeno, piquin, serrano, and habanero). Can I freeze these peppers without losing any of the original flavor or heat? If so, does it matter for how long? What does it mean when the pepper turns translucent in appearance? Thanks!–Danny Cash A: Hello Danny:You can double bag and freeze them and they’ll be …