Q: Hello, Dave!I’m hoping you can settle an office debate. The question being debated is, "What is the difference between ’salsa’ and ’picante sauce’?" My opinion is there is a difference in consistency, with picante having a base of tomato paste or puree. Your expeditious response would be greatly appreciated!Thanking you in advance, Ann A: Hello Ann:In the commercial world there …
How to Cool Down a Spicy Dip
Q: Dear Dave,I’ve made a taco dip that is REALLY spicy hot. I’m taking it to a party and fear that it’s too hot for some of the senior citizens. Is there anything I can add to cool it down? It has hot salsa, hot sausage and green chiles in it.Thank you, Judy A: Hello Judy:Here’s a suggestion: Take half of …
Looking for Contract Packers
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 …