Matt Bray – Page 88 – PepperScale

Prairie Fire Pepper Guide: Heat, Flavor, Uses

What are prairie fire peppers? Prairie fire peppers may look more like little Christmas lights (or even Light Bright pegs) than chili peppers, but you’re in for a real surprise if you pop one in your mouth. There’s a surprising heat (70,000 to 80,000 Scoville heat …

Red Pepper Hummus

by Matt Bray

Sweet and smoky…

Adding a little red bell pepper and smoked paprika to your traditional hummus is a delicious twist. It’s slightly sweet with a hint of smoke and only the mildest sense of simmering heat. The smokiness comes from both the smoked paprika and the freshly roasted red bell pepper. Roasting the bell only takes ten minutes under a broiler, with a nifty kitchen trick after to make peeling the pepper super simple.

Serve the red pepper hummus with pita or vegetable crudités as a healthy dipper. Or – one of our favorites – try it as a spread for veggie sandwiches.

Smoky And Spicy Baked Beans

by Matt Bray

Sweet BBQ flavor, smoky chipotle heat…

We love adding heat to BBQ sides, particularly baked beans. They already have that sweet barbecue flavor that’s so ready for a spicy injection to amp things up. In this spicy baked beans recipe, we opt for chipotle pepper – arguably the most perfect barbecue chili around. Chipotle peppers deliver that jalapeño-level heat, but with that delicious smoky flavor to boot that pairs with sweet barbecue sauce so well.

We like using Sweet Baby Rays BBQ sauce in this recipe as it has just the right amount of sweetness, but feel free to use your favorite barbecue sauce or make your own. You can also temper the heat by adjusting the amount of chipotle used, though you’ll also lose some smokiness in the bargain.

Red Pepper Aioli

by Matt Bray

Sweet red…

With only a hint of heat, this deliciously sweet and tangy red pepper aioli is family friendly and very versatile. Try it as a dipping sauce for breads and cheeses or use it as an entree sauce. It’s a simple way to boost the flavor of grilled chicken. Or try it as a spread for vegetable sandwiches – it really amps the flavor.

The recipe calls for only a dash of crushed red pepper, but feel free to be heavy-handed if you’re looking for that extra spice.

Old Bay Peanuts

by Matt Bray

Southern snacking…

There are some simple snacks in life that bring so much joy. And for any Marylander, Old Bay peanuts are one of those things. Think of the peanut as the perfect transfer mechanism to get our Old Bay fix. Seriously. It’s Southern snacking perfected down to its simplest form. Easy to make, deliciously nutty and salty, and don’t forget the subtle simmering heat from the paprika in the Old Bay.

Harissa Ketchup

by Matt Bray

An earthy ketchup with heat…

Making harissa ketchup is about as simple as can be, yet it sure does pack an amazing amount of spice complexity. The harissa mellows the ketchup tang with the earthiness of cumin, coriander, and garlic. Then there’s a subtle grassy cilantro flavor, a hint of mint, and a solid spiciness to boot. This is a delicious option for burgers, turning the everyday patty into something special. Or use it as a dipping sauce for fried foods – it’s a perfect pairing for garlic or sweet potato fries.

Guindilla Pepper: Spanish Simmer

by Matt Bray

Perfect pickled, crisp and tart… Scoville heat units (SHU): 1,000 – 2,000 Jalapeño reference point: Near equal to 8 times milder Origin: Spain (Basque Region) Products and seeds: Guindilla pepper on Amazon The guindilla pepper is a favorite chili in the Basque region of Spain. With …

Old Bay Tartar Sauce

by Matt Bray

Heaven with crab cakes…

There’s no denying the uber-love for Old Bay in our spice rack – the Maryland crab seasoning has the perfect mix of mild heat and bold spices. It’s so distinctive and flavorful. No crab cake is right without a little Old Bay along for the ride.

One of our favorite ways to bring that Old Bay flavor to crab cakes – or really any seafood – is via homemade Old Bay tartar sauce. The mix of mayonnaise, sweet relish, and Old Bay delivers a flavor wallop – tangy, creamy, warm, and earthy all in one. The heat in Old Bay comes from paprika in the seasoning itself. If you want a little extra fire to the flavor, add a half teaspoon of cayenne pepper powder to the mix.

Sriracha Margarita

by Matt Bray

Rooster-rita all the way…

Sriracha goes with anything…seriously. For instance, turn that classic margarita into a Rooster-rita with a little dab of the famous sauce. It provides plenty of heat and a nice splash of color.

Spice up the Sriracha margarita even more with a hot sauce salted rim. It’s easy to do, and provides a delicious kick from the minute your lips hit the glass. Top it off with a jalapeño wheel garnish and you’re off to the races with this delicious spicy cocktail twist.

Peruvian White Habanero Guide: Heat, Flavor, Uses

by Matt Bray

What are Peruvian white habaneros? The creamy white hue and small shape of the Peruvian white habanero (a.k.a. white habanero or Peruvian white lightning habanero) may make you think the chili’s heat is lesser than its orange cousins. But the white habanero packs an equal, if …