Q: Dave, I’m a chile neophyte from Cajun country. I really loved the recipe for "Ophelia’s Salsa de Habanero" in the most recent issue of Fiery-Foods & BBQ magazine. I loved the heat. But I’d like to "Cajunize" it a little by using cayenne pepper and Italian parsley instead of habaneros and cilantro. Is there some kind of scale/chart that …
Substitute for Chilhuacles Chiles
Q: Dave,Do you know a good substitute for chilhuacles chiles? I am making a mole that requires chilhuacles, mulattos (also could not find), pasilla and chipotle chiles. Thanks, JoAnn A: Hello JoAnn:Anchos should work just fine.–Dave
When & Why To Pinch Back Chile Plants
Q: Hi Dave,I started my Sweet Delight Mixed peppers from seed and they are now in pots on my kitchen windowsill, supported by canes. They are around a foot and a half tall with flowers starting. I read a book saying to pinch back the growing tip at two feet, but my plants already have many growing tips, as they have …
In Search of Sichuan Peppers
Q: Hi Dave,I’ve just discovered the joy of dried chiles! I get such a kick out of toasting the pods and making my own chile powder. How do you recommend storing dried chiles, such as pasilla and ancho? Also, I understand they have banned the import of Sichuan Pepper into the States. I have had no luck tracking anything down …
Getting Intimate With Capsaicin
Q: Hey Dave,Several months ago my girlfriend was cutting jalapeños for salsa. Shortly after, she started getting intimate with me with her hand. To sum things up, I had a warm feeling in the southern hemisphere for about a day. We are new to the chile world and it wasn’t till a day later till I realized milk was what …