Q: Hey Dave:I buy a lot of peppers (jalapeno, piquin, serrano, and habanero). Can I freeze these peppers without losing any of the original flavor or heat? If so, does it matter for how long? What does it mean when the pepper turns translucent in appearance? Thanks!–Danny Cash A: Hello Danny:You can double bag and freeze them and they’ll be …
Ins and Outs of Pepper Mash
Q: Dave,We are looking at using a pepper mash in our product. Is there any resource out there to check these types of manufacturers? How can I be sure I am getting a quality product? Some seem to be homegrown/homemade versus mass production, which I am all for. Any suggestions would be great.Thanks, nmtrain A: Hello nmtrain:Yes, there are a lot …
Fiery Exit
Q: Dave:This is a bit delicate—I don’t mind the chile burn when I’m eating them, but is there any way to moderate the fiery exit action?—David A: Hello David:One of the great chile mysteries is why some people are bothered by this "jaloproctitis" and some people are not. I am in the latter category. For those like yourself who are …
Chile Crispness Lost In Freezer
Q: Dave:I started growing my own hot peppers last year and the crop came out great. The problem is, I like to enjoy the peppers year round. I used a vacuum packing machine to store the peppers in the freezer, but when I thawed them they were very mushy. They’re good to cook with but I like them crisper. Is …
Using Existing Products In Your Recipe
Q: Hi Dave,When I first started making our products, I was told by one of your people that many recipes use existing products. My question is, if I use a product already produced by an established company, do I need permission from them if I use their product as the main item in my recipe (and modify it and add …