Q: Dave,Several years ago at the Fiery-Foods Show in Albuquerque, during the "Short Cut to Making Hot Sauces" seminar, you suggested that I should find a recipe that utilizes ripe jalapenos. Do you have a year-round source? Any source? Regards, Fred GraySparkling River Pepper Company, LLC A: Hello Fred:I don’t think that there is a domestic source of ripe jalapenos year-round, …
Why Does Hot Sauce Change Color?
Q: Hi Dave,I was wondering why hot sauces change color (red to brownish) after long periods of time. Does this affect the sauce in any way (potency, taste, etc)?Thanks, Paul A: Hello Paul:The color change is the result of oxidation, and it can affect the flavor of the sauce but not the potency.–Dave
Soapy Cilantro
Q: Dear Dave,Why does cilantro taste soapy to me? When following a recipe that calls for cilantro, should I substitute something else, leave it out, or forget the recipe altogether?Thank you, Cathy A: Hello Cathy:Some people have this reaction, and some don’t. It is a great food mystery. The best substitute is Italian parsley, the flat kind.–Dave
Heat Scale
Q: Dear Dave,It seems I’ve seen a scale ranking the hotness of chiles on a scale of 1 to 10, with 10 being the hottest. Would you know of this scale and where I could obtain a copy?–Jim Lucas A: Hello Jim:Here it is: http://www.fiery-foods.com/dave/heat.html–Dave
Where Are Chiles From?
Q: Sir:Where are chiles from? Where does the influence come from? Is it an Asian influence, Spanish, French? American Indian or Central American Indian? I remember from American History that Chinese ships were familiar with the West Coast. Thanks for your time, Mel A: Hello Mel:Chiles originated in Bolivia, South America and were spread by birds all over South and Central …