Matt Bray, Author at PepperScale

Small Peppers Guide: Tiny Delivers Big

Small chili peppers about an inch long or less, from sweet biquinhos to the Dragon’s Breath, with heat ranges, a quick-reference table, and how to use each one.

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

White and cream chili peppers from the sweet Feher Ozon to the Peruvian white habanero, with heat ranges, when each one turns white, and why cooks use them in cream sauces.

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

Ornamental peppers from the sweet Tangerine Dream to the fiery prairie fire, with heat ranges, a quick-reference table, what each one looks like on the plant, and which are worth cooking with.

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 …

Filius Blue Pepper Guide: Heat, Flavor, Uses

by Matt Bray

What are Filius Blue peppers? Shades of blue are one of the least common color schemes of pepper plants. The Filius Blue, therefore, stands out among ornamental peppers, with its tiny chilies taking on deep dark indigo blue and purplish hues. It’s a compact chili …

Spicy Glazed Carrots

by Matt Bray

A sweet and spicy side…

Matching the earthy sweetness of carrots with butter and brown sugar is already a delicious pairing. But when you add in some chili powder and a pinch of cayenne powder? Now we’re talking a spicy side delight.

This is a great side dish for roasted turkey, ham, or even steak, so keep it at hand during holiday season or for dinner parties. It’s a quick recipe to make that has a lot of flavor for the effort. The cayenne pepper powder is optional, but just a little pinch brings a nice warmth to the carrots.