Q: Dear Dave,Where can I get 1/2 bushel of fresh Rocoto (manzano) peppers? I live in suburban Chicago, IL.–Phil A: Hello Phil:Offhand, I would say that’s impossible. However, let your fingers do the walking and contact specialty produce distributors, especially those carrying Latin or Mexican produce. The best source would be from Mexico or Peru. They are not grown commercially …
Capsaicin Sensitive
Q: Hi Dave,I love chiles–all kinds–but at times, when I eat spicy foods, I get an instantaneous reaction which is a bit difficult to describe. Most accurately, it makes my head "swim" and my eyes want to close. This happened in a very pronounced manner this evening at a Thai restaurant. We had a very spicy soup, and I have …
Pimiento de Padrón
Q: Hello Dave,I heard on a television cookery program (by Rick Stein) that there is a certain pepper which, although not hot and spicy, every so often is very fiery (almost like playing Russian Roulette with chiles). Have you by any chance heard of such a pepper? I think it is grown around Spain, but I am not sure.Thank you …
Homemade Chili Powder
Q: Hi Dave,I would like to know if it is possible to make homemade chili powder. I notice in most recipes call for store-bought chili powder like New Mexican red and green, etc. I live in Africa and we do not have access to anything like that. I believe my mother used some kind of brick-type chili she bought at …
Variability in Ripening & When to Pick
Q: Dear Dave,I grew habaneros for the first time this year and I am having a bumper crop! My question is this: The majority of my peppers have remained a deep green, while I have one that has turned orange early on. Is this normal for habanero plants? Also, what is the best way to know when to pick them?Thanks, …