Q: Hi Dave,Love your website! Originally from Singapore, I’ve been living here in Florida the last 20 years. Please could you tell me the full botanical/Latin names of the c.chinense cultivars, ’devil’s tongue’ & ’fatalii’. Any recommendations for suppliers of fresh pods or pepper mash of the above would also be greatly appreciated.Best Regards, Sue A: Hello Sue:You already know the …
Best Wood to Smoke Chiles
Q: Dear Dave,What’s the best woodchips to smoke my chiles with?Thank you for your time, Krista A: Hello Krista:Any fruit wood will work well, like apple, pear, apricot. Next best is oak.–Dave
Tomato Acid Counteracts Capsaicin
Q: Dave,If you handle peppers with your bare hands, you can remove most, if not all, of the heat with a halved tomato. Just rub it all over your hands as if it were a bar of soap, then rinse. I thought it was a screwy idea at first too, but I tried it recently after cutting up a bunch …
Frost On the Way
Q: Hi Dave,I have habaneros, chiles, super chiles and cayenne peppers growing in pots on my patio. Each has produced some fully ripened fruit (which I’ve picked and frozen for future use) but each still has several fruit still green. I’m afraid I’m running out of time here in Chicago and a big chill is on the way. Do I …
Green Cayenne Hot Sauce
Q: Dear Dave,I recently picked all my cayenne peppers before they froze. About half are green and half are red. Have you come across any hot sauce recipes that use green cayennes instead of red?–Mike A: Hello Mike:I have a recipe located here:http://www.fiery-foods.com/dave/profile_cayenne.htmlYou can substitute green for red, or use a mixture of both.–Dave