• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Dave's Fiery Front Page

Exploring the World of Spice and Smoke
Tags >> chile peppers

shocking peppersLately the Internet has come alive with images of pepper pods that transcend the bounds of common decency.  Some unscrupulous people are actually posting them in their blogs to drive more traffic!  Imagine!  John Perea of Hot Rod Pickles (yes, a real company name) sent me the image to the left of a tumescent pod that I call "Horny Jalapeño."  Then there are the images of the pods that women love the most, the infamous 'Peter Peppers', and they are flushed red with excitement.  Notice that they are in the hands of a person of the male persuasion.  I'm not sure if that's gay or not.  And finally, my very own co-author and close friend, Dr. Paul Boland, a highly decorated Regent's Professor at New Mexico State University, insisted, over my vehement protests, that we publish a photo of an immature--but precocious--'Peter Pepper' in our new tome, The Complete Chile Pepper Book. The world is going to hell in a garden basket!


Here's an excerpt from my new book with Dr. Paul Bosland, The Complete Chile Pepper Book. The book is hardcover, 336 pages, 250 full-color photos, 85 recipes (with food shots).  Is is organized like this:
--About Chiles
--Top 100 (or so) Chiles for the Garden
--Capsicum Cultivation
--Processing and Preservation
--Cooking with Chiles

If you want a signed copy, buy the book here then send me a stamped, self-addressed envelope along with your name and dedication, and I will sign a faceplate for you that you can stick into the front of the book.
Dave DeWitt
P.O. Box 4980
Albuquerque, NM 87196




Yes, they eat chiles in Finland.  My friend Jukka Kilpinnen has reported on his his bonzai chile plants in Finland, and there's a Finnish Chile Association.  They recently conducted their Chile-Eating Championship that featured the deadly 'Naga Morich', a cousin to the 'Bhut Jolokia'.  Read all about it here!



With the publication of my new book with Paul Bosland, The Complete Chile Pepper Book, imminent, it makes sense to start featuring some recipes from it.  This one will help you use up some of those excess poblanos in your garden.

(Photo by Norman Johnson; food styling by Denice Skrepcinski)

Poblano Pepper Rings
Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?

1 cup flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne powder
3 cups vegetable oil
3 poblano chiles, roasted, peeled, seeds and stems removed, cut into 1/4-inch rings
1 cup buttermilk

Combine the flour, salt, pepper and cayenne and mix well. Transfer the mixture to a plate.

Heat the oil in a large pan until it just begins to smoke, then lower the heat slightly. Take the poblano rings 4 at a time, dip them in the flour, shake off any excess, then dip them in the buttermilk and back into the flour. Drop them into the hot oil and fry until lightly browned.

Repeat with the rest of the rings and then drain on paper towels. Serve them warm.

Yield: 4 to 6 servings

Heat Scale: Mild

Amazingly Versatile Chipotle Paste

Posted by: Dave DeWitt

I think I've died and gone to chile heaven because my new alliance with MexGrocer.com is proving to be very tasty, indeed.  Here's the deal: in return for writing posts to their blog, here, Nacho Hernandez, who runs the day-to-day operation of MexGrocer, sends me just about any product (they carry about 1,500) I want in order to evaluate it.  Recently he sent me the entire product line of chile pastes from MexiChefs that included chipotle, ancho, pasilla, chile de árbol, and guajillo.  My intention is to try them all, but I got stuck on the chipotle paste.

First I made a simple grilling sauce using butter, chipotle paste, red wine, and garlic powder and simply basted a pork chop while grilling it.  The result was delicious:

Well, that was easy, so I just put the paste in the refrigerator, where it stores nicely in its plastic tub.  A few days later I roasted a chicken and there were plenty of droppings left.  I scraped them out of the roasting pan, put them in the freezer and later removed the congealed fat.  I added homemade chicken stock, some flour dissolved in water and made a gravy.  I further thickened it with the chipotle paste and served the resulting gravy over garlic mashed potatoes.  Later, I wanted to spice up some baked potatoes, so I just mixed the paste half and half with butter and in 15 seconds I had one of the best toppings I've ever tasted.  Get the idea?  Order this great paste here--it will make your cooking life a lot easier!  One pound, which will last forever, is just $7.95!

It's one of my favorite times of the year--the green chile harvest in New Mexico, with some fresh red chiles thrown in for good measure.  Many of us go to our favorite roadside stand--or supermarket for that matter, and buy a bushel or two of the fresh pods, have them roasted there in the cylindrical metal mesh roasters, and then take them home, peel them, remove the seeds and freeze the chile for later use.

That's all well and good for us lucky ones who live in New Mexico.  But what about the rest of the world that yearns for the good green stuff?  Well, thanks to modern technology, there are two simple solutions.  The first is to buy the pods roasted, peeled, and frozen.  A new source, which carries the 'NuMex 6-4 Heritage' and 'NuMex Big Jim Heritage' is the Biad Chili Company, here.

Another handy source is El Pinto, which sells jarred flame-roasted green chile.  I've eaten and cooked with this product dozens of times and it's simply great.  Order it here.

I've already reported on the good green chile crop from the southern part of the state--coming two weeks earlier than usual.  That's the result of perfect weather--hot and dry--and just enough irrigation.  In fact, it's being called "ideal conditions."  But that doesn't mean that the chile will be cheaper.  Expect a slight price increase, although many vendors have vowed to keep the prices the same as last year.  Here in Albuquerque, the roasting has begun and the wonderful harvest aroma is spreading over the city.  Pat Romero, who owns The Fruit Basket in the North Valley said; "As far as flavor, as far as heat, it's a lot better than last year."  Some chile aficionados who roast their own on their gas grills throw roasting parties where they feast on freshly roasted chiles as if they were a snack food.  It is rumored that beer is often consumed--just to initially soothe the mouth, I hear.

New Mexico's State Vegetable is not a vegetable, of course.  Botanically it's a berry, and horticulturally it's a fruit.  It's often served with co-State Vegetable, pinto beans.  They're not a vegetable either, but rather a legume.  What were those state legislators thinking about when they passed those bills?  The real state vegetable is the number one farm crop--alfalfa.  But that's for cows and horses!

NM Chile Crop to Be Excellent

Posted by: Dave DeWitt

Tagged in: gardening , chile peppers

Harvesting has begun in the lower Rio Grande Valley of New Mexico and the prospects for a bumper chile crop are looking good.  "This year is going to be our best in many years," said chile specialist Stephanie Walker of NMSU.  Dry weather has helped to keep down diseases such as phytophthora (a fungus) and leaf spot.  Last year the state produced 60,140 tons of chile, a 23 percent increase over 2007.  The crop was valued at $42.3 million without counting value-added chile products.  New Mexico grows more hot peppers than all the other states combined.

I went to the South Valley Farmer's Market looking for lettuce, since ours had peaked a month or so ago, and found some beautiful leeks.  But what to do with them?  But then I found a corn chowder recipe in the latest Saveur magazine and realized that I could adapt it and substitute the leeks for the onions, use fresh green chile and corn, which I also purchased there, and make a lunch feast.  Combined with a fresh tomato and cheddar cheese sandwich on gourmet buns, the meal was outstanding and only took an hour to fix, with most of that time spent in cooking the chowder. I know that purists will scold me for cooking a chowder in the summer, but I don't care!


4 ears fresh corn, shucked
4 strips bacon, chopped
4 tablespoons unsalted butter
1 tablespoon minced fresh thyme
4 cloves garlic, minced
1 leek (white part only), chopped fine
1 rub celery, chopped fine
1 bay leaf
6 cups milk
2 small red potatoes, quartered
¾ cup chopped New Mexican green chile that has been roasted and peeled, seeds and stems removed
Salt and freshly ground black pepper to taste
1/8 cup chopped fresh basil for garnish

Cut the kernels off the corn and cut the cobs in half.  Reserve.

Heat the bacon in a large pot and fry, stirring occasionally, until it's crisp.  Reserve 2 tablespoons for garnish and leave the remaining bacon in the pot.  Add the butter, thyme, garlic, leek, celery, and bay leaf and cook, stirring occasionally, for about 6 minutes.

Add the reserved corn kernels and cobs, milk, and potatoes, cover, bring to a boil, then reduce the heat and simmer, stirring occasionally, until the potatoes are cooked, about 25 minutes.

Skim any foam off the top, add the green chile, and cook for 2 minutes.  Discard the cobs and the bay leaf.  Transfer 1 cup of the mixture to the blender and puree.  Stir the puree back into the pot, season with salt and pepper, and serve garnished with the basil and reserved bacon.

Yield: 4 servings
Heat Scale: Medium

Flay was flayed in the Green Chile Cheeseburger Throwdown held at the Buckhorn Tavern in San Antonio, New Mexico.  Flay flavored his cheeseburger not only with green chile, but wine vinegar, olive oil, "gourmet cheese" (whatever that is) and pickled onions.  The two judges, chile specialist Stephanie Walker from New Mexico State University and margarita expert Al Lucero, owner of Maria's Restaurant in Santa Fe, were not buying it.  They chose Bobby Olguin's burger over Flay's.  The story made the front page of the Albuquerque Journal on July 23 and the show will be repeated on the Food Network August 2.

<< Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.