Lucinda’s roasted tomato-chipotle salad is a spicy appetizer the whole family will love. From the Martha Stewart Show!
Pruning Chile Plants?
Hi Dave,I appreciate your response on cross-pollination of peppers. I am new to pepper gardening. I have jalapeno, Anaheim, serrano, poblano, habanero, tabasco, cayenne, and Bell and I am wondering what your feeling is on pruning the plants. I have so far been just letting them grow but I am ready to begin harvesting and would like to make sure …
Louisiana Barbecue Sauce
This is my version of a recipe that originally appeared in Mary Land’s
Louisiana Cookery (1954). I have spiced it up a bit. Okay, more than a
bit, and added a few other spices. This sauce is served with grilled
seafood and chicken, but if you wanted to sneak it onto some steamed
shrimp or crawdads, I wouldn’t turn you in to the food police. It will
keep in the refrigerator for a week and freezes nicely.
Ingredients
1/4 cup diced onion
1 tablespoon vegetable oil
1 clove garlic, minced
1 15 1/2-ounce can diced tomatoes, drained
1/3 cup honey
2 tablespoons distilled vinegar
3 bay leaves
2 tablespoons Louisiana-style hot sauce, or more to taste
2 teaspoons dry mustard
1/2 teaspoon dried thyme
1 1/2 teaspoons freshly ground black pepper
Salt to taste
Instructions
Saute the onion in the oil in a skillet until soft, add the garlic and
saute for two minutes more. Transfer the onion and garlic mixture to a
saucepan, add the remaining ingredients and bring to a boil. Reduce the
heat to low and simmer, uncovered, for 1 hour. Remove the bay leaves,
place the mixture in a blender or food processor and process until just
blended.
Source for Habanero Flakes
Q: Dave,I have been looking all over the place for a source of dried and crushed habanero flakes. I can easily get the habanero powder (Hell in a Jar, etc.), but what I’m looking for is the equivalent of the common household crushed red peppers that you shake from a jar, except the peppers are habanero. I picked up a …