Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish…
Red Gold
A dozen years after my first trip to the little Hungarian town of Kalocsa, I returned once again, just in time for the annual pepper harvest in September.
How to Handle the Chile Harvest: 3 Articles
Fiery Foods Central is here to help, and we present three articles that tell you how to handle the harvest…
CaJohn’s New Classic Small Batch Sauces | Interview
The Classic Small Batch line is a return to the pre-superhot days, to recapture what attracted a lot of us to spicy in the first place. Many a chilehead cut his or her tastebuds on the vinegar-and-salt Louisiana-style offerings of Tabasco and the other big boys in the hot sauce world. Classic Small Batch is what happens when a dedicated legend of the chilehead world creates his/her own tabletop hot sauce. Think of Classic Small Batch as a gateway sauce for chiles. The pepper content is higher than you’d find in the mass-produced cousins (42% versus 15% or less). Intrigued by this development, I thought I’d pick CaJohn Hard’s brain about the new lineup.
Mike Stines 2016 BBQ Sauce: Sweet & Spicy
It’s best to make this sauce a day or two ahead to allow the flavors to blend…
Fuego Box: Give the Gift of Fire for Father’s Day
If the man who sired you is a chilehead, you can’t do much better for Father’s Day than five flames of badass heat to the mouth. This “limited edition” Fuego Box comes in a rustic wood crate and is filled with small-batch spicy greatness created especially for Father’s Day. It includes a fabulous spicy honey, the world’s 1st “Dry Hot Sauce”, Chile Oil, Smoked Ghost Pepper Salt, and one of the world’s tastiest small-batch hot sauces. The package also includes recipes selected just for dad.
Jalapenos:Can Canned Heat Be Modified?
A reader recently emailed us, asking if there was a way to tone down the heat level in the canned jalapenos called for his chile relleno recipe. Sadly, there is no way to cool ’em down, since they’ve been processed for canning. What you can do, is substitute milder canned chiles. We recommend New Mexico or Anaheim peppers, which are much milder but still packed with flavor.
