Q: Dave,I’m trying to find the nearest contract packers to Alexandria, LA and Stephenville, TX to bottle a sauce recipe for me.Thanks, Nick A: Hello Nick:The proximity of a contract packer is just one of many aspects you should investigate before retaining one. See our article on the subject, "How to Choose a Co-Packer" at http://www.fiery-foods.com/zine-industry/choose.html In our Industry Directory, a …
How To Cut Down the Heat Without Affecting the Flavor
Q: Dave,Although I enjoy the burn, my family does not. My sauces sometimes end up too hot for everyone to enjoy, especially when made with home-grown chiles. Is there something that can lessen the burn without affecting the flavor?Thanks, Stewart A: Hello Stewart:It would be helpful to know precisely what you are cooking. Generally speaking, there are only three ways to …
How to Ferment Red Peppers in Salt
Q: Dear Dave,I’m looking for a method to ferment ground sweet-to-medium red peppers in salt. When fermented, the stuff is stored in bottles with a bit of olive oil poured over the top. I tasted this in a Portuguese household here in Canada–the people who make it (and use it in everything) came to Canada from the Azores, so it …
To Refrigerate or Not to Refrigerate?
Q: Hello Dave!I’m a beginning chilehead and have found many of your resources and books very helpful in my quest to learn about and experiment with flavorful fire. However, the answer to one seemingly simple question has eluded me: How should I decide whether or not to refrigerate a particular hot sauce? Some sauce bottles say, "refrigerate after opening,” but …
Heat Level of Calabrian Peppers
Q: Hi Dave,Here in Italy most people believe that the peppers grown in Calabria are the absolute hottest. I know that’s not true (ex: habaneros), but at what Scoville level are Calabrian peppers and generally what kind of peppers do they grow there? Thanks in advance.–Christian A: Hello Christian:Since there are so many different varieties of Calabrian peppers, it is …