Fun & Learning | Page 29 of 33

Sweet Maple Chipotle Barbecue Sauce

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 …

Cascabel Sauce

by Matt Bray

Smoky and nutty, perfect on enchiladas.

The lovely cascabel pepper offers a lot more than just good looks. Its earthy flavors – smoky and nutty – make for one flavorful sauce, especially for tortilla-based Mexican cuisines like enchiladas, quesadillas, and burritos. Try this cascabel sauce, too, with grilled chicken and beef. We like it without the cilantro to retain the full nuttiness, but some prefer the hint of freshness the cilantro brings to balance some of the earthiness.

Smoked Paprika Vs. Paprika: PepperScale Showdown

by Matt Bray

The world of paprika is surprisingly complex… You have sweet and you have hot. You have generic, Spanish (three types), and Hungarian (eight types). And then you have smoked too. Where does smoked paprika fit in? How does it typically differ from other forms of …

Guajillo Salsa

by Matt Bray

Guajillo peppers are well-loved for their smokiness and tea-like sweetness, and it’s these two flavors that make it such an excellent salsa pepper. Here mixed with tomatillo, this guajillo salsa has a sweet tang with a trailing smoke. It’s excellent finely blended and served with …

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

So good in so many ways…

With the rise in the rates of diabetes and other health issues caused or affected by our diets, people are choosing to make and eat healthier snacks. Rather than reaching for the chips and dip, they’re reaching for chips and salsa. But is salsa good for you? Well – chip choice aside – it turns out that salsa might be better for you than you ever imagined.

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.