Chileheads A Community for Chileheads & Hot Sauce Lovers <![CDATA[Scotty B's Sweet Jalapeño Heat Hot Sauce Quick Tip by RyanWeiss]]> Mon, 30 Aug 2010 19:00:06 +0000 <![CDATA[ Chile de Arbol: the pepper you didn't know about]]> Arguably the 2 most popular Mexican chiles are Jalapenos and Habaneros. However, not enough respect and recognition has been given to the Chile de Arbol. Arbol means tree. Literally, chile de arbol means Chile of the tree.

With that said, the chile de arbol is as Mexican as Menudo and a staple in Mexico. However, the name is relatively unknown in America and exists as a shadow to the Jalapeno. The taste is wonderful. It's spicy but it has a really nice smoky, roasted taste that is unlike any other. Chile de Arbol is often roasted over a comal (Mexican flat griddle) to bring out it's awesome flavors.

It's used in Salsas (El Capitan's Garlic Salsa), it's used to top off dishes such as Menudo. And it's used to create Mole's as well. The only place to get it that I've seen is only in authentic Mexican markets such as Vallarta supermarkets or visit the Mexican specialty food aisle in your local supermarket if they have one.

Here's to the little pepper that can...the Chile de Arbol.]]> Wed, 9 Jun 2010 23:23:52 +0000
<![CDATA[ Flavor or Spice: which one would you rather have?]]> Thu, 15 Apr 2010 21:39:25 +0000 <![CDATA[ Hottest Pepper on Earth - Got Milk?]]> Bhut Jolokia (also known as"Ghost Pepper" or Naga jolokia or Nai Mirris (Cobra Chilli)) is the hottest pepper in the world.

Being the (brazen) adventurist that I am, I have tried the hottest pepper on earth. Introduced to me as the Ghost Pepper, I came to find out this hot lil, devil vegetable goes by many scary and hard to pronounce names, and is damn hot.

My first and only experience with the ghost pepper was one to remember.  One random Friday evening I was dining at a delicious Indian food restaurant (Red Fort) in Torrance, CA. The owner/manager of the restaurant (a gregarious and delightful man) came over to our table with a pair of scissors and a plastic bag of something. Having already expressed my love for spicy foods earlier in the evening, the owner asked me if I wanted to try a "very spicy pepper". Of course the "fearless and daring" side of my personality perked up and I said "YES"!! 

*To back up for a minute, I like Sriracha and Tabasco sauce...not all spicy foods, so for me to declare with gusto that I like spicy foods (as though I am some spicy food aficionado) is idiotic of me. 

The owner then proceeded to snip off a tiny speck of the pepper, put it on a napkin and allow me to proceed at my own risk.  The scissors and plastic bag should have tipped me off as to how hot this pepper is, but I continued to place that tiny piece of pepper onto my tongue without hesitation.

After putting the speck of ghost pepper (size of a sprinkle) on my tongue, a burning sensation filled my mouth. After 10 seconds, I felt like the pepper was actually boring a hole directly through my tongue.  Needless to say, I took the pepper immediately out of my mouth and started gulping red wine (to no alleviation). The burning, searing sensation lasted a good 30 minutes after the pepper was out of my mouth.  After the pepper was crumpled in a napkin at my table, the owner came over and handed me his iPhone. On the screen a video was playing (below: Youtube video) of a man who put a piece of the intestinal track of the ghost pepper in his mouth. I seriously suggest you check this video out; great entertainment/warning.

The Ghost Pepper is not something to mess around with. It is the hottest pepper in the world.

]]> Wed, 31 Mar 2010 21:28:11 +0000
<![CDATA[ El Yucateco...habanero heat!!!]]>
Life's hard but it doesn't have to taste bad. ]]> Thu, 25 Mar 2010 19:57:46 +0000
<![CDATA[Tabasco Sauce Quick Tip by evylicious]]> Tue, 23 Mar 2010 20:35:10 +0000 <![CDATA[Tabasco Sauce Quick Tip by HotSauce]]> Sat, 13 Mar 2010 01:06:19 +0000 <![CDATA[Tabasco Sauce Quick Tip by devora]]> Sat, 13 Mar 2010 00:37:51 +0000 <![CDATA[Hot Sauces - Must Have On Hand]]> Sat, 13 Mar 2010 00:28:09 +0000 <![CDATA[ Jalapeño peppers are easy to grow and are hot in any garden]]> my jalapeño peppers from 2009If you like hot and spicy food, I'm sure you've had your eyes water from jalapeño peppers a time or two. But have you thought about growing them yourself?  I've grown them a few times and there are many reasons for doing so. Jalapeño peppers have more benefits than just clearing out your sinuses while ingesting them. There are some health benefits. Hot peppers have shown to reduce blood pressure, may protect against some forms of cancer, may boost metabolism and, believe it or not, improve digestion. They contain vitamin A and C as well as beta-carotene and are low in fat and calories.

They are very easy to grow; just make sure they get plenty of sun. The growing period for a jalapeño plant is 70–80 days. When mature, the plant stands two and a half to three feet tall. Typically, a single plant will produce twenty five to thirty five pods. You will probably only need one plant. Jalapeño plants have shown to be a good repellant against some insects and critters. Many gardeners plant jalapeño pepper plants near their other crops to take advantage of this natural repellant. 

Some think jalapeño are really hot. Well, yes and no. The jalapeño rates between 2,500 and 8,000 Scoville units in heat, but if you compare them to other peppers they are just child's play. From below are the hotness rankings of some peppers of note from 'mild' to 'are you kidding me?': 

Pepper Type & Scoville Units

Pepperoncini - tart and mildly hot  -- 100 ~ 500
Jalapeño - most popular hot pepper  -- 2,500 ~ 8,000
Chipolte - popular spice in restaurants  -- 5,000 ~ 8,000
Cayenne - hot spice used in cooking  -- 30,000 ~ 50,000
Orange Habanero - HOT pepper popular in chili  -- 150,000 ~ 325,000
Naga Jolokia - Hindi for "Run Away Now!"  -- 800,000 ~ 1,001,300
Standard Pepper Spray - wouldn't advise testing  -- 2,000,000 ~ 5,300,000
Pure Capsaicin - 100% pure adrenaline  -- 15-16,000,000

Frankly, I like spicy food, but I'm scared of anything hotter than cayenne. I'll stick with my jalapeño peppers, thank you very much.  By the way, capsaican is the compound that is the 'hotness' of the peppers.  It's not a good idea to come into direct contact with it.

It's important to note that jalapeño peppers right off the plant are hotter than those in stores.   I found that out the hard way.  Ouch, pass the milk!  I didn't know that after time and processing of the peppers they tend to lose a little of their fire. Anyway, I am a big fan of jalapeño pepper slices on many things - from nachos, chili and even in sandwiches.  Yummy.]]> Thu, 25 Feb 2010 21:11:37 +0000