!hotpeppers@discuss.tchncs.de
Like r/hotpeppers but on Lemmy. Share your peppers, recipes, questions, advice, opinions, etc.
!hotpeppers
@discuss.tchncs.deI've recently harvested about 5 lbs of habaneros from two plants I was growing. What the hell do I do with so many peppers? I'm pretty sure I'm going to have to give at least half of them away.
https://ushotstuff.com/HotPepperBlog/
Anything and Everything About Hot Chile Peppers
https://youtu.be/A8nhVS74P_I
Professional hot sauce maker Smokin’ Ed Currie, the founder and president of PuckerButt Pepper Company, returns to Epicurious to turn the dreaded 'Pepper X' ...
https://www.dmagazine.com/food-drink/2023/05/why-jalapeno-peppers-less-spicy-blame-aggies/
Throw out those bogus shopping tips about pepper size. Decades of deliberate planning created a less-hot jalapeño.
I’ve been delving into making hot sauces lately, and no matter how much I blend, it comes out more like very finely diced salsa rather than a sauce, with little tiny shreds of everything I put in there. Anyone in the community have any suggestions on how to sauce it up? Also, any suggestions on how to thicken a sauce without making it chunky?
I'll eat hot peppers in any circumstances, but my favourite is to ferment them and pulverize them into sauce. Anyone else do the fermentation route? What are your favourite ingredients, peppers, etc?
I use a lot of different things but my recurrent non-pepper ingredient is leek. It ferments amazingly to create a sweet allium flavour that doesn't overpower the peppers themselves. I also like adding peach or apple for sweetness after the fermentation.
If you have to pick only 1...