Dear Dave:I have started making my own habanero hot sauces and am having a problem. Both the strained and the thick varieties are separating after about a week. I am using peppers, distilled white vinegar and salt. I grind the peppers, add vinegar and let the mash sit for 2 weeks. I re-grind the mixture (and strain it, in some …
Chile Ice Cream
Dave:Where can I find the recipe for chile ice cream? Tried it once my way and it was not good at all!!GeorgeGeorge:I don’t have a recipe for actually making chile ice cream. Basically, all you do is add chiles to existing vanilla ice cream. If you want to make ice cream from scratch, find a basic ice cream recipe and …
Taming a too-hot Chili con Carne
Q: Dave:OK, I made chili and it is just WAY too hot. Is there a way to add something to the recipe to ease it up a bit? Thanks in advance!!AllisonA: Allison:You can add whipping cream to it–just kidding. The only thing that you can do is add more of all the ingredients except chile powder–meat, beans, water, onions, spices, …
Sports Peppers
Q: Hi Dave,First of all, I want to thank you for writing "The Chile Pepper Encyclopedia." I loved it. I have used it for reference several times. Whether for a recipe, or for some of the folklore stories, or just to prove a point. Anyway, the reason that I am writing is that a friend of mine has been trying …
Canning a Chile Jerk Pate
Q: Hi Dave,Curious if you can point me in the right direction? I just made some Jamacian Jerk paste using ’Red Savinas’ and it’s out of this world! I would like to make a big batch storing it in clear glass jars (after all the holidays are coming up). I’ve done some canning of jams and marmalades and know that …