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 …
Fiery Exit
Q: Dave:This is a bit delicate—I don’t mind the chile burn when I’m eating them, but is there any way to moderate the fiery exit action?—David A: Hello David:One of the great chile mysteries is why some people are bothered by this "jaloproctitis" and some people are not. I am in the latter category. For those like yourself who are …
Ins and Outs of Pepper Mash
Q: Dave,We are looking at using a pepper mash in our product. Is there any resource out there to check these types of manufacturers? How can I be sure I am getting a quality product? Some seem to be homegrown/homemade versus mass production, which I am all for. Any suggestions would be great.Thanks, nmtrain A: Hello nmtrain:Yes, there are a lot …
Frozen Tomatoes
Q: Dear Dave,Last fall I froze the last of my home garden tomato crop (ripe, whole, unblanched, in freezer bags) and am wondering about the best way to use them. If allowed to thaw naturally they become a soggy mess. Any ideas, fiery or otherwise? For next year’s crop surplus should I consider making a fiery sauce that could keep …
How Much Alum for Crisper Pickles
Q: Hi Dave,I wonder if you could tell me the ratio of alum used to make pickles crisper when pickled. The alum I have purchased has no instructions as to how much to use.Thank you, Mel A: Hello Mel:One source I found says, "use no more than 1/4 tsp alum per 1.2 litres (quart) of pickling solution."–Dave