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My wife came home from the grocery today with two little orange peppers "because they looked cute". After tasting on...
I'd like to replicate a salsa I encountered in a restaurant in Cozumel. Maybe it's a Yucatecan thing? When I asked th...
Hi! I just chopped some jalapenos today and now my fingertips are burning quite badly. Anybody know of any rem...
have been a fan of Aleppo Peppers since I first read Paula Wolfert's, Cooking of the Eastern Mediterranean, many yea...
I passed along a recipe for harissa to a friend -- and she just made a big batch of it without wearing gloves. I thou...
Hi, all. I'm from the UK. Here, we don't have a large variety of chilli peppers in supermarkets: we have green, re...
Is there anywhere in Dallas (ideally close to east dallas) where you can buy aji Amarillo either in pepper form, or i...
Yesterday's drive from the OC to Ensenada stretched from the usual three hours to an exhausting six due to traffic de...
I make basic stuffed peppers with ground beef and rice. I mostly use bell peppers, usually green, but have also used ...
Yesterday I roasted a bag of poblano peppers (to make chile rellenos with). I roasted them in my gas oven, under the...
Hello, Two chili-related questions: • Is there a difference between the pequin and tepin chilies? They’re both ...
Does anyone know the brand name of the hot peppers served at Terroni? I love them and have bought jars before from th...
I have a recipe that calls for roasted green chiles, but doesn't specify what kind. Since I can't handle super spicy ...
Hi, Where can I buy fresh hot peppers (habanero, scotch bonnet, congo...) in montreal? I've been searching for som...
I love food cooked spicy with hot peppers. Check out my fantasy restaurant thread, btw. I don't have the highest t...
I'm (again) considering canning or somehow preserving the hot pepper bounty I have. It appears that low-acid foo...
Hey all, so I've been lurking for a while attempting to research all tips, secret ingredients, and techniques pertain...
I have a recipe I want to make that calls for a Pasilla chile. From what I can tell on the internet search, it loo...
I got addicted to this at long-gone Groceria in Cambridge, MA. It's an Italian dinosaur that really deserves resurrec...
Anyone catch Tony Soprano's sandwich order on Sunday night's episode? Cappicola, provolone, and vinegar peppers. My h...
I love salsas. It’s fair to say that, for Mexicans, the salsa is the soul of a dish. No matter how...
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