Fun & Learning | Page 29 of 33

Homemade Jerk Seasoning

A savory seasoning with heat.

When you think jerk seasoning, you think Jamaican foods, jerk chicken, shrimp, and steaks. And it’s true – this homemade jerk seasoning is perfect with all of these things. But it’s a seasoning that’s actually a whole lot more versatile. Try sprinkling it on pizza and sandwiches for a little extra savory oomph. Mix it with mayonnaise to make a phenomenal dipping sauce. Sprinkle it on sweet potato fries or your morning scrambled eggs. You’ll find lots of uses in your kitchen. The heat source: cayenne pepper powder.

Poblano Corn Chowder

by Matt Bray

A mild, creamy corn chowder built on roasted poblano peppers. Family friendly heat, a green vegetal note from the peppers, and a pot that thickens itself.

Sweet Maple Chipotle Barbecue Sauce

by Matt Bray

Sweet maple syrup meet smoky chipotle…

Talk about two rich flavors that are at the opposite ends of the taste spectrum. Yet together, they are magic. On one side you have rich, sweet maple syrup, on the other smoky, spicy chipotle pepper. Paired in a barbecue sauce, you have a taste bud explosion for your next cookout. Try it on steak, pork, or chicken. It’s great, too, as a barbecue dipping sauce for your favorite fried foods. If there’s too much heat here, lessen the amount of chipotle used to two.

Smokin’ Hot Habanero Burger

by Matt Bray

A burger with big ol’ bite! This one’s not for those with moderate spicy food tastes. This habanero burger is over-the-top and smokin‘ hot. It’ll knock your tastebuds to another zip code. There’s so much heat here, and in so many ways, that it’s a must to …

Smoked Paprika Vs. Paprika: What’s The Difference?

by Matt Bray

Smoked paprika vs. regular paprika: how drying the peppers over a fire changes the flavor but not the heat, how to tell them apart, and when you can swap them.

How To Can Hot Peppers: A Simple Step-By-Step

by Matt Bray

Have an excess of fresh hot peppers sitting in your kitchen? Canning them is a terrific way to extend their lifecycle so that you can enjoy the heat year-round. Canned hot peppers have the same chili heat burst with a terrific tangy pickle taste which makes …

Poblano Vs. Anaheim: PepperScale Showdown

by Matt Bray

A mild spice match!

They may look as different as two chilies can get, but are they really that different in the kitchen? Can you easily substitute a poblano for an Anaheim pepper and vice versa, or are they better left to their own devices? And what about heat? Sure, they’re both mild, but there’s mild and then there’s MILD. These questions and more are about to be tackled in the next PepperScale Showdown!

Habanero Guacamole

by Matt Bray

Bring on the guacamole extreme! So you want to experience new heights of heat in your homemade guacamole? Get ready for this. Habanero guacamole may look like your normal appetizer dip or Mexican side, but underneath all that smooth green is an explosion just waiting …

Is Salsa Good For You?

by Matt Bray

Is salsa good for you? Mostly, yes: about 10 calories per two tablespoons and mostly vegetables. Here’s what’s in it, what the chilies add, and why sodium is the thing to watch.

When To Pick Jalapeños: A Primer For Fielding The Freshest Flavors

by Matt Bray

Lucky you!

You’re growing jalapeños, seeing the fruits age, and likely salivating like Pavlov’s dog to get them from plant to plate. But when’s the right time? What should you look for that’ll signify when to pick jalapeños for the absolute best flavor? Well, that depends on whether you want them for fresh use or for drying. Let’s review both so that you’ll have the best flavor possible.