Matt Bray – Page 74 – PepperScale

Spicy Creamy Tomato Soup

Feel good with fire…

When you need a little hearty and homey pick-me-up, a spicy creamy tomato soup can hit all the right notes. It’s total comfort food, but with a fiery edge that’ll really help get your blood pumping. Pair it with a jalapeño popper grilled cheese sandwich and you have quite the lunchtime meal!

This recipe calls for only a small amount of cayenne pepper powder, but you can increase the heat by adding more during cooking or use a sprinkle of cayenne as a garnish to bring both heat and a dash of color to the dish.

Royal Black Pepper Guide: Heat, Flavor, Uses

by Matt Bray

What are Royal Black peppers? The Royal Black pepper may be small (pequin-like in fact), but its looks is one that’ll certainly grab your attention. Its tiny purplish-black fruits are nestled among greenish-black leaves, and as they age those pods pop a crimson red. Among …

Small Peppers Guide: Tiny Delivers Big

by Matt Bray

They may be small, but these peppers still pack plenty of heat. Our small peppers guide focuses on chilies one inch in length or less. These are tiny fruits, but as anyone familiar with the pepper scale know, the tiniest chilies tend to pack more than your normal punch. In fact, there aren’t any mild chilies on our list.

Many chilies featured in our guide are ornamental peppers with a lot of visual flair, but there are more than a few unique culinary chilies – like the lilliputian pequin and chiltepin peppers. Those pack more nuance in flavor, adding smokiness and fruitiness to the heat (among other flavors), making them perfect for all sorts of culinary exploration.

Spicy Thai Peanut Sauce

by Matt Bray

Coconut meet peanut butter…

That’s what makes the magic of spicy Thai peanut sauce – the pairing of deliciously creamy and exotic coconut milk with nutty and earthy peanut butter. Red curry paste and brown sugar add a delicious Thai-spiced sweetness. And then there’s the touch of cayenne pepper to add a simmer underneath it all. It’s not an overwhelming heat – just enough to complement all the other flavors going on here (but add more if you want to kick it up a notch!)

This is an exceptional party sauce for chicken, beef, and shrimp satay. Or try drizzling it over salads for a real exotic flair. It’s delicious, too, simply mixed with noodles, or try it with grilled salmon. The flavors pair very well with the rich flavor of the fish.

Roatan Pumpkin Habanero Guide: Heat, Flavor, Uses

by Matt Bray

What are Routan pumpkin habanero peppers? Some habaneros are just monsters among monsters. Like the wicked Red Savina habanero, the Roatan pumpkin habanero punches well beyond its weight class (100,000 to 500,000 Scoville heat units), holding the potential to reach super-hot status within its pumpkin-like …

White Peppers Guide: From Cream To Cornsilk

by Matt Bray

Peppers are known for the beautiful colors – shades of reds, greens, purples, and oranges fuel the pepper scale. But, let’s give some love the the white pepper. It’s a unique beauty among its peers – subtle yet sleek and still plenty of heat to be had.

Beyond that subtle beauty, why else do white peppers matter? There’s a very functional place for them in the kitchen. Their creamy hues blend in perfectly with cream-based sauces. There are no greens and reds marring the perfect white creaminess of a spicy béchamel sauce, no coloration changes when processing that pasta cream sauce. They hide where the heat comes from very well.

In our white peppers guide, we break down your best options for these cream colored beauties. We include plants that not only provide white as its primary color, but also multi-colored pepper plants where white is part of the overall scheme.

Jalafuego Pepper Guide: Heat, Flavor, Uses

by Matt Bray

What are jalafuego peppers? Like everything in your life super-sized? Meet the Jalafuego pepper. It’s everything you love about the popular jalapeño pepper, just more of it. This hybrid, often nearly doubling the size of a traditional jalapeño, makes one tasty popper pepper – not only …

Ornamental Peppers Guide: The Bold And The Colorful

by Matt Bray

Chili peppers are more than good eats. There’s a whole world of ornamental peppers out there that are hallmarks of edible landscaping. From multi-colored beauties to fruits that are black as night, these hot peppers are bred to accentuate their looks, adding a real sense of drama to a space. Our ornamental peppers guide showcases some of the best for both outdoor use and container gardening. Click on any of the profile links to get an even fuller sense of what each of these chilies is all about.

Spicy Pomodoro Sauce

by Matt Bray

The fresh taste of tomato and basil with heat!

Sometimes it’s the simple sauces that make the best meals. Case in point: spicy pomodoro sauce. It’s the fresh taste of tomato, basil, Parmigiano Reggiano, and garlic (plenty of garlic) and then there’s that kick. A little crushed red pepper turns things up a notch.

Try it with any pasta . You can also add chicken or shrimp to make it into more of a meal. Pomodoro sauce also works very well as a dipping sauce for mozzarella sticks, chicken fingers, and other fried foods.

NuMex Big Jim Guide: Heat, Flavor, Uses

by Matt Bray

What are NuMex Big Jim peppers? New Mexican peppers are often big-bodied — from Anaheim peppers to Hatch chilies they are meaty and thick. But none hold a candle to the likes of the NuMex Big Jim. It’s the giant of the pepper world topping …