Matt Bray – Page 94 – PepperScale

Spicy Jalapeño Mojito

Liven up your cocktails…

There are so many flavors going on in a well-made jalapeño mojito: It’s minty fresh, sugary sweet, tangy, and yes…spicy! It tastes like vacation – a relaxing escape somewhere tropical and warm. The heat is just enough to remind you that this isn’t your typical mojito, yet subtle enough to let those traditional mojito flavors still take center stage. Control the spice by increasing or decreasing the amount of jalapeño wheels used. Or try deseeding them to remove much of the kick. But where’s the fun in that?

Jalapeño Hushpuppies

by Matt Bray

Crunchy, slightly spicy, and packed with flavor…

It’s hard to eat only one hushpuppy when they’re made with a plain dough, but when adding in jalapeño peppers and a little Old Bay seasoning, it’s like holding back the biggest food craving ever. Expect these to be gone soon after you place them out. They’ll quickly become a family favorite, perfect as an appetizer or side.

Spicy Fish Taco Sauce

by Matt Bray

Sriracha spiced…

No matter your fish taco recipe, bring it to spicy life with this super-simple spicy sauce recipe. The sour cream, mayonnaise, lime juice and Sriracha meld together for a delicious creamy and tangy heat. Looking for a tasty fish taco recipe to try this sauce on? Check out this one that uses a cayenne and chili powder rub to amp up the tilapia. Together they provide a lot of kick!

Medusa Pepper: Monstrously Good Looks

by Matt Bray

Perfect for containers, mild and sweet

Scoville heat units (SHU): 1 to 1,000
Jalapeño reference point: 3 to 8,000 times milder
Origin: South America
Seeds: Medusa pepper on Amazon

Looking for a colorful ornamental pepper for container gardening or small garden spaces? The Medusa pepper, with its compact profile and dozens of multi-hued upright chilies per plant, is neat perfect. Its stunning Medusa-like looks belie what’s truly a surprisingly mild and sweet pepper, perfect eating for those with little spice tolerance.

Jalapeño Honey Sauce

by Matt Bray

Smooth and spiced just right… Mixing jalapeño heat with the smoothness of honey makes one delicious marinade or dipping sauce. Try it with chicken tenders or roasted chicken. Control the spiciness by leaving the jalapeño seeds in (spicier) or remove them for less heat.

Chipotle Lime Vinaigrette

by Matt Bray

Delicious on all types of salads…

Whether a simple spring salad, a grilled chicken salad, or a mango salsa salad, chipotle lime vinaigrette just works. Part tangy, party spicy, and a touch of sweet, this vinaigrette works perfectly with chicken, shrimp, or tropical fruits. If it’s too spicy, halve the amount of chipotle pepper used and increase the adobo sauce by an additional tablespoon.

Homemade Jamaican Jerk Sauce

by Matt Bray

Deliciously spiced and seriously spicy…

Jamaican jerk sauce is not for the timid, that’s for sure. No sauce that starts with a half dozen Scotch bonnet peppers is one to take lightly. But that’s of course why we love it so much. It’s spicy, but also deliciously spiced – with the likes of allspice, nutmeg, and cinnamon in the mix. It’s a delicious marinade for chicken, beef, and pork.

If you can’t get your hands on Scotch bonnets, choose habanero peppers instead. They’re a close cousin that brings the same heat, just not quite the tropical fruitiness.

Italian Long Hot Peppers: Fryer’s Delight

by Matt Bray

Mild and sweet…

Scoville heat units (SHU): 100 – 1,000
Jalapeño reference point: 3 to 80 times milder
Origin: Italy
Products: Italian long hot pepper on Amazon

When you travel in the Northeast of the United States, it’s hard not to stumble upon this long, gangly chili. Italian long hot peppers (a.k.a. long hot peppers, or simply Italian long hots) are now growing in popularity in many regions, but cities like Philadelphia and New York have a special bond. And there’s a lot to love. Italian long hots have only the slightest of sizzles to go along with a delicious sweet pepper flavor profile. They are a favorite fried or roasted as a side, and often placed on hoagies and other sandwiches to add zest to the meal.

Spicy Tomato Soup

by Matt Bray

Fire up your feel-good soup.

Tomato soup is that old brisk day stand-by. It’s that soup that warms you to your core on a chilly winter’s day – a traditional staple. But for culinary adventurers, tomato soup is like a blank canvas in the kitchen. So much can be done with it to liven it up in uniquely tasty ways. For instance, it’s very simple to convert your everyday tomato soup into something spicy and a little more rustic in flavor, simply with the additions of red pepper flakes and cumin. Get ready for some real warmth down to your core now…

Jalapeño Mashed Potatoes

by Matt Bray

Turn the temp up on your mashed…

There are so many ways to make mashed potatoes tasty, but – of course – one of our faves is simply layering in delicious jalapeño pepper. The jalapeño’s bright flavor and low-medium heat work very well with potato earthiness. And mixed in as a paste, the flavor is consistent with every bite.