Threat to Tabasco?

system Industry Issues Leave a Comment

Q: Dear Dave: I would like 2 commercially produce a similar Tabasco-type hot sauce! Where can I find Product Formulation or Commercial Production Steps of a similar hot sauce? Best Rgds,NasserA: Hello Nasser:Why would you want to compete with the most popular hot sauce out there? The McIlhenny Company makes no secret about their production process. Ripe tabasco pods are ground up …

UB Alarmed Five-Chile Chili

Dave DeWitt Leave a Comment

An unusual chili that could also be termed a stew. This is not for beginning chileheads but for the serious aficionado. The name was inspired by the pantywaist heat scales of most other chilis.

W.C. has taken some grief over the turnips and potatoes here, but does he care? In case it’s too hot, serve this with milk or beer.


  • 7 cups homemade beef stock

  • 1 tablespoon minced garlic

  • 4 small carrots, sliced into 1/4 inch rounds

  • 1 ½ tablespoons minced parsley leaf

  • ½ teaspoon ground cumin

  • ½ tablespoon Mexican oregano leaf

  • ½ teaspoon cinnamon

  • 1 pound turnips, peeled and shredded coarsely

  • 2 pound potatoes, peeled and cut into ½ inch cubes

  • 2 tablespoons vegetable shortening

  • 1 medium onion, chopped

  • 1 pound ground beef

  • 1 ½ cups canned crushed tomatoes

  • ½ cup apple cider

  • 3 tablespoons tomato paste

  • ½ cup browned butter roux (1/2 cup flour browned in 1/4 cup butter)

  • 3 large chipotle chiles

  • ½ cup Jack Daniels Bourbon (Black Label)

  • 1 teaspoon salt

  • 6 chiles de arbol, seeds and stems removed, crushed (or substitute any small, hot dried red chiles)

  • 3/4 teaspoon ground habanero

  • 1 large pod mirasol chile, seeds and stems removed and crushed (or substitute New Mexican)

  • 8 chiltepins, crushed (or substitute piquins)

  • 3 tablespoons olive oil

  • 3 tablespoons red wine vinegar

  • 6 tablespoons raw or dark honey

  • Sour cream for garnish

  • Chopped green onions for garnish


In a pot, combine the stock, garlic, carrots, parsley, cumin, oregano, cinnamon, turnips, and potatoes and bring to a boil. Boil uncovered for 20 minutes, adding water as needed.

In a large skillet, heat the shortening, add the onion and saute for 5 minutes. Add the beef and cooked until browned. Add the tomatoes, apple cider, tomato paste, and roux and simmer uncovered, stirring occasionally, for ten minutes. Remove from the heat and reserve.

Rehydrate the chipotles in the bourbon for 45 minutes, using a bowl to keep them submerged. Combine the chipotles in a food processor or blender with the remaining ingredients and puree. Add this puree to the meat mixture and stir well. Add the meat mixture to the boiling soup and mix well. Reduce the heat and simmer for 10 minutes before serving. Garnish with the sour cream and green onions.


Calabria, Part 8: Spicy Calabrian Recipes

Fiery Foods Manager Europe Leave a Comment

By Harald Zoschke    Wild Onion Soup(Zuppa di Cipolle Selvatiche) Spicy-Hot Tomato Soup(Zuppa Piccante al Pomodoro) Chicken with Garlic and Chile(Pollo, Aglio e Peperoncino) Enraged Pasta (Penne all`Arrabiata) Pasta with Garlic, Olive Oil &Chiles(Spaghetti Aglio, Olio e Peperoncini) Devil’s Tart (Crostata del Diavolo) Peperoncino Grappa(Grappa al Peperoncino) Tasty Treats from Italy’s Boot Tip Our sizzling series about Calabria wouldn’t be …

Boar Hunt, Jamaica, c. 1870

Jamaica: A Brief History of Jerk Pork

Dave DeWitt BBQ Around the World, BBQ, Grilling & Smoking, Caribbean, Caribbean and South America Leave a Comment

Edited by Dave DeWitt Editor’s Note: Mostly using the incredible resource of Google Books, I’ve compiled a chronological history of jerk pork from primary sources. Also, in early Jamaica, a “barbecue” was also a flat surface, usually made of stone or paved, where coffee beans, ginger root, and pimento berries were air-dried. “Jamaican pigs were far better tasting, more nourishing, …

Escoveitch Fish

Dave DeWitt Leave a Comment

Also called escabeche, this tart, hot and spicy marinade for fish is an integral part of Jamaican and Puerto Rican foods. In Jamaica it is made with consists of pimientos (allspice), black pepper, onions, garlic, vinegar and Scotch bonnet peppers. Although in Jamaica this dish is made with saltwater fish, use whatever individual-sized fish you can find, like trout.


For the Fish:

 •    4 medium fish, gutted and heads removed
•    2 cups vegetable oil
•    Salt and freshly ground black pepper
•    2-3 cloves garlic, crushed

For the Sauce:

•    3 large onions
•    6 large Scotch bonnet peppers (or substitute habaneros)
•    12 pimento (allspice berries)
•    1 cup vinegar


For the Fish:

Pour the oil into a Dutch oven or large saucepan over medium high heat.

Rinse the fish with plain water and dry with a paper towel. Sprinkle each fish heavily with salt and pepper, inside and out.

When the oil is hot, add the garlic, let it cook for a few seconds and then remove it.

Fry one fish at a time, turning when the top is golden, until the whole fish is golden brown.

Drain the fish on paper towels and serve with plenty of Escoveitch Sauce.

For the Sauce:

Peel and slice the onions into thin rings. Stem, seed and slice the Scotch bonnets into strips.

Add the onion, pepper, allspice and vinegar to a saucepan over low heat and simmer for 5 minutes.

Pour contents over fish before serving