By Dave DeWitt This superhot kitchen situation is not for the faint of hearth! Over the past few years we’ve seen a dramatic escalation in the heat levels of certain varieties of the species Capsicum chinense, those fiery habanero relatives. When I got started in the fiery foods biz more than two decades ago, the orange habanero was king of …
As far as I know, Lusty Monk mustards are the only fresh, refrigerated mustards produced in the United States. Like fresh salsas, they must be sold from cold cases in shops and supermarkets. There are two flavors, "Original Sin" and "Burn in Hell," a chipotle mustard. These are simply the best mustards I have ever tasted–no offense to other mustard …
It may not surprise readers to discover that I have a rather unconventional breakfast each morning. I love vegetable juice with hot sauce in it! And being the fickle hot sauce consumer that I am, my favorite hot sauce varies from day to day. Because we produce the Scovie Awards, I’m constantly tasting new sauces. So here’s what …
Dr. Paul Bosland of the Department of Plant and Environmental Sciences at NMSU and director of the Chile Pepper Institute, has announced the release of two new chile pepper cultivars, ‘NuMex 6-4 Heritage’ and ‘NuMex Big Jim Heritage’. The project was the result of observations from farmers that these two varieties were losing flavor and yield. Beginning with seeds from …
