Between football tailgating, Halloween, and Thanksgiving, you need spicy party mix and you need it right now. Unless you’re not into any of those things, in which case, this habanero party mix is still an awesome snack for binge watching The Walking Dead or whatever show you’re into right now.
Winter Grilling and Smoking Tips, Part 2
Personally, I love the challenge of grilling while freezing my ass off. Barbecuing in the cold ups the ante on the difficulty factor. It’s a great chance to hone your skills. Here are some more tips to consider for the next time you fire up the grates this winter.
Pickling Peppers: 7 Commandments
The temperate climate and abundant sun where I live give me multiple harvests during a growing season. With 16 plants across four species, I have hundreds of peppers coming in. Pickling them is a terrific way to preserve them. Here are 7 basic rules you want to know for pickling your own.
Fall and Winter Barbecue Tips, Part 1
When cold weather shows up, you have two choices: bundle up the grill and stop barbecuing, or man up, bundle yourself up, and don’t let some silly blizzard and subzero weather stand between you and the perfect rack of ribs. Here’s some great advice from Fiery Foods Central on how to make that happen when the ice gods forbid it.
Ceylon Dark Curry Powder: Recipe
You’ve harvested and dried a buttload of red chiles. Now what? Sri Lankan curry powder.
Mole Coloradito
This brick-red mole, courtesy of Restaurante El Naranjo in Oaxaca City, is made with chile ancho, sesame seeds, and almonds.
Asian Chile Oil Recipe
Oils are another great use for all those chile peppers you grew this summer. This Asian take is good to have on hand with noodles in my opinion.
