Matt Bray – Page 79 – PepperScale

Spicy Refried Beans

Homemade refried beans with kick!

Sure, it’s really easy to pick up a can of refried beans from the supermarket, but making your own is both more rewarding and a heck of a lot healthier. Plus, you can spice things up just the way you want it. This spicy refried beans recipe steers relies on the oils from serrano peppers (or jalapeños if you can’t easily source serranos) – cooking them halved lengthwise with the beans. You can then remove the chilies for a smoother refried bean mix, or chop up the chilies and incorporate then into the beans.

Spicy refried beans are a delicious side for Mexican meals, or simply serve them with tortilla chips for a delicious spicy snack.

Texas Pete Hot Sauce Ingredients: What Makes It Tick?

by Matt Bray

Texas Pete Original Hot Sauce is not actually from Texas. This hot sauce is made by TW Garner Food company in Winston-Salem North Carolina and has been in production since 1929. It was introduced by Sam Garner, who operated the Dixie Pig barbecue stand. According …

Banana Pepper Nutrition: How Healthy Are They?

by Matt Bray

The banana pepper is a variety of Capsicum annuum known for their mild flavor and slight tang that works perfectly pickled. The typical banana pepper has a Scoville rating of between 0 and 500 Scoville heat units, which makes it very mild. Think of it as …

Crystal Hot Sauce Ingredients: What Makes It Tick?

by Matt Bray

Baumer Foods has been making Crystal Hot Sauce since 1923 and over the years since it has been on the market, it has become a Louisiana icon. In fact, it is the most popular Louisiana hot sauce within Louisiana; you will find a bottle on …

Spicy Collard Greens

by Matt Bray

These greens are fiery good…

We’re big fans of collard greens, but adding in a little fiery sizzle to go along with salty bacon really takes this spicy collard greens recipe to new heights. This is a perfect BBQ side – whether for grilled chicken, pulled pork, or steaks. The spiciness is from the spice rack staple – crushed red pepper. It’s easy to control how much heat you want. For the optimal flavor, it’s best to add in the CRP before covering and simmering the collard greens (step 6), but you can adjust to taste on the back-end right before serving.

Spicy Southwest Salad Dressing

by Matt Bray

Add a little Tex-Mex flavor to your greens… If you have Ranch dressing at the ready, a decently stocked spice rack, and a few common kitchen ingredients, you’re ready to make a delicious spicy Southwest salad dressing. This is a 5-minute “whip it up” recipe that’s still …

Louisiana Hot Sauce Ingredients: What Makes This Hot Sauce Tick?

by Matt Bray

The makers of Louisiana Hot Sauce market it as one of the first Cajun food products to become commercially available. The sauce was first made and sold in 1928 by Bruce Foods, about five years after Baumer Foods (another Louisiana-based company) began producing Crystal Hot …

Santa Fe Grande Pepper: Southwest Sweet

by Matt Bray

Sweet, slightly smoky, and mild… Scoville heat units (SHU): 500 – 700 Jalapeño reference point: 3 to 16 times milder Origin: United States Seeds: Santa Fe Grande pepper on Amazon With their sweet flavor, mild heat, and vibrant color, the Santa Fe Grande pepper (a.k.a. the guero …

Cholula Ingredients: What Makes This Hot Sauce Tick?

by Matt Bray

Cholula Hot Sauce (Original) is one of the few truly Mexican hot sauces to achieve true cult status in the US. Famous for the wooden cap on its bottles, Cholula Hot Sauce offers a light flavor along with a mild but long-lasting heat. The makers …

Habanero Nutrition: How Healthy Are They?

by Matt Bray

Habaneros are small Mexican chilies that are best known for their extra-hot spiciness. They are most often used in salsas and as a source of heat for hot sauces. Along with their heat, the flavor profile of these peppers includes fruitiness and mild floral notes. …