Hi Dave:Great story on Parma–I have to say that I was totally intrigued by the thought of a "candied" pepper. ( I am especially fond of sweet-hot flavors.) Have you guys ever come across a recipe for something similar? Thanks,Carolyn Hello Carolyn:Chile peppers are fruits, so use any recipe in say, Joy of Cooking, for candied fruits, and that should …
Shelf Life
Dave,For the past year I have been experimenting with two recipes: 1) dried chiles, dried herbs, salt, water, very small amounts of vinegar and 2) same ingredients, but including fresh, roasted chiles. I have been receiving requests (and cash orders!) from family and friends for my hot sauces, but I am afraid that they may not eat the sauce as …
African Habanero Relative
Dave:What type of chile is used in western Congo to make ’pilipili’, the local hot (hot hot) sauce? Your initial reaction might be that its a birdseye pepper, as used in East Africa to make ’piri piri’, but the two are not the same. The pepper used for Congolese pilipili is shaped like a habanero, but is deep red in …
Chile Nutrients
Hi Dave:Please forgive me for asking this; however, after a rather unsuccessful Google search, I have to ask. I know that the heat from peppers is in the seeds, and I know that peppers are good for your health; my question is this, if I remove the seeds and just eat the flesh, have I lost the majority of the …
Pasilla Problems
Hi Dave:My name is Stephanie Dean and I work at Sunset Magazine with Margo True, our new Food Editor. We have run into a little chile mystery lately. She directed me to you. Basically, we have an enchilada recipe that calls for dried Pasilla chiles and one batch came out fine, but another batch using chiles titled Pasilla negra, were …