2005 Harvest

Roasting, Peeling, and Freezing Chiles

Dave DeWitt Processing and Putting Up Leave a Comment

By Dave DeWitt and Paul W. Bosland Photos by Harald Zoschke and Dave DeWitt Excerpted from The Complete Chile Pepper Book We love chiles in whatever form we can get them, but there is something special about fresh chiles—they have a flavor and texture that cannot be duplicated by canned, dried, or frozen chiles, and they bring bright colors to …

How to Cook with the Superhot Chiles

Dave DeWitt In the Kitchen with Chile Peppers, Superhot Chiles Leave a Comment

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 …