Matt Bray 
Potatoes take on whatever you put on them, which is what makes them the easiest thing in the kitchen to make spicy. Here it’s sriracha and Russets, baked rather than fried, thirty minutes start to finish. Sriracha is the right bottle to reach for too, …
What are pequin peppers? The pequin pepper may be small, but its upper-medium heat (40,000 to 60,000 Scoville heat units) and smoky, fruity flavor go a long way. It shares many similarities with its cousin the chiltepin, and they are often confused as the same …
What are Dragon’s Breath peppers? There are super-hot peppers, then there are super-hot, mind blowing, out of this world peppers. The Dragon’s Breath pepper is arguably now the king of the latter. With a reported peak heat of 2.48 million Scoville heat units, the Dragon’s …
So you have an opened jar of salsa sitting in your refrigerator. How long has it been opened? Unknown – but long enough to be forgettable. Can you eat it? Does salsa go bad, really? Or is it more like hot sauce where it’ll keep …
Hello hot gardening. Hot peppers offer wonderful variety both for culinary creation and cultivation. Jalapeño peppers are a popular choice for home cultivation because they live in the medium range of the Scoville “heat” scale for peppers, which makes them a versatile ingredient for many …
More and more recipes are calling for the increasingly popular chile de àrbol. Its nutty taste and medium heat adds a unique earthy punch to dishes; while its slender profile provides extra value as a garnish and infusion ingredient. But what if you can’t find …
The scorpion pepper — also known as the Trinidad Moruga Scorpion or just the Moruga Scorpion — and the Carolina Reaper have been listed among the world’s hottest peppers for more than a decade. Which one is hotter? How do they differ? Which is easier …
Poblanos make a better cream sauce than a hotter pepper would. They are mild, 1,000 to 1,500 Scoville heat units, and they are earthy rather than sharp, so the sauce tastes like roasted chili instead of burn. Serve it over chicken, turkey, or white fish. …
What do you do when your mouth is saying “enough already!”? You may be a total spicy food lover, and yet you’ll still need a break from the heat now and then. But how do you cut down on the spice? What can you do when …
We’ve all been there – a recipe calls for an ingredient and there’s nothing in-house. It happens a lot with chili powder. Instead of running out to the store, what can you do? What’s a good substitute for chili powder that will still provide that …
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