Tag Archives: chile

Rice Frittata

I’m getting pretty good with these frittatas. This rice frittata uses eggs, milk, cheese, and rice with some tomato, green sauce, and spices. Each serving has the equivalent of 1 egg, 1/4 cup milk, 1/2 cup rice, 1/4 cheese. The dish tastes good hot from the oven or cool from the refrigerator. Serves: 4 Time to prepare: 15 minutes Time …

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Hatch Chile Green Sauce

There are two constants in New Mexico cuisine. The first is unspoken: you get a sopapilla with every meal. The second is a question: green or red? Unlike California, with its various salsas and hot sauces, New Mexico uses green sauce and red sauce, both from the Hatch Chile. I mean it: There is no bottles of hot sauce on …

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Chile – Bhut Jolokia

The Bhut Jolokia (aka Ghost pepper) is one of the world’s hottest chili peppers. From seed planting to harvest, it takes roughly 160 days for the “Bhut Jolokia” plant to produce mature peppers. Starting seeds indoors 8 to 10 weeks prior to consistent outdoor temperatures of 70 degrees Fahrenheit or warmer will produce starts ready for transplant into the garden …

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Chile – Black Pearl

Black Pearl Chile. Originally from Mexico. When fully grown the Black Pearl Plant looks great, purple to dark leaves and fruits turning from shiny black to red when fully ripped. The plant is normally fairly low maintenance and is normally quite easy to grow, as long as a level of basic care is provided throughout the year. Being aware of …

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Chile – Poblano

Poblano Green Chiles Named after Puebla, Mexico, this type of pepper has a beautiful dark green color and is wider than the Anaheim chile. It is usually hotter than the Anaheim as well, though its piquancy varies and it can sometimes be very mild. Poblanos are widely used in a variety of ways all over Mexico and are the most common peppers employed in the preparation …

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Scotch Bonnet Chili Peppers

Scotch bonnet is a variety of chili pepper named for its resemblance to a Scottish tam o’ shanter hat. It is native to West Africa. Most Scotch bonnets have a heat rating of 80,000–400,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000. This is a pepper I had not grown before in our …

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Fermented Ghost Sauce

I wanted more hot peppers in my Sunnyvale garden this year and I got them: Yellow habanero peppers; Red Savina peppers; thai peppers; and ghost peppers. Now I am trying a fermented hot sauce. If you have ever had Tabasco or Sriracha, then you have had fermented hot sauce. Fermenting is not difficult and it is safe. Lacto-fermentation is the …

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Beet Ghost Pepper Hot Sauce

So I have a lot of ghost peppers and am always looking for uses. This Beet hot sauce combines roasted red beets and red onions for sweetness, red wine vinegar for tartness and preservation, red bell pepper for mildness and redundant redness, and of course ghost peppers. I only used 2 peppers in this edition. For more info on growing …

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Tomato Deterrent with Chiles: FAILED

Some creature is eating my tomatoes between sunset and 7 AM. It could be an early bird squirrel but I don’t think so. That leaves raccoons and rats. Recently I read about an organic deterrent so I gave it a try. Mice and rats seem to avoid chiles. I mixed ground habanero chile peppers, vinegar, water, oil, and soap. I …

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Sweet Bergamo Italian pepper

  DOLCE DE BERGAMO The versatile sweet Dolce De Bergamo chile pepper can be utilized in both fresh and cooked applications. Its thin skin and flesh make it ideal for preparing blistered, fried in olive oil and served with sea salt as a finger food. In my version, after frying the peppers, I grilled some sourdough bread and served with …

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