Comments on: A Visual Guide to Peppers

By: Joe

Joe — Mon, 12 Oct 2009 17:47:34 +0000

Are you serious about the Habanero being the hottest? You’re not aware of the Red Savina or Naga Jolakia? They’re both hotter than the Habanero, and the Naga Jolakia is absolutely natural. Do you know of any place that lists all the peppers instead of a select few (most sites only list five or six like yours)

By: Puerco Pibil Recipe | Mark's Daily Apple

Puerco Pibil Recipe | Mark's Daily Apple — Thu, 14 May 2009 21:14:15 +0000

[...] blend together: 2 tbsp sea salt 1/2 cup orange juice 1/2 cup white vinegar Juice from 2 lemons 2 habanero peppers (remove the seeds or only use a single pepper if you’re sensitive to heat; I added the whole [...]

By: Poblano Chicken with Verde Sauce Casserole | Mark's Daily Apple

Poblano Chicken with Verde Sauce Casserole | Mark's Daily Apple — Tue, 12 May 2009 21:12:33 +0000

[...] a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides. Remove from heat and allow to cool. Once cool, peel off [...]

By: Son of Grok

Son of Grok — Mon, 23 Feb 2009 15:02:01 +0000

Donna,
Stuffed peppers are up over at my site.

The SoG

By: Pepper Recipes - Delicious Bell, Poblano and Thai Pepper Recipes | Mark's Daily Apple

Fri, 13 Feb 2009 16:59:07 +0000

[...] want to subscribe to my weekly newsletter. Thanks for visiting!As a follow-up to our Tuesday post, A Visual Guide to Peppers, we figured it made sense to offer up a few Primal recipes that can help you put your new pepper [...]

By: Anne

Anne — Wed, 11 Feb 2009 23:54:01 +0000

Do you ever use the dried peppers? I am seeing them more often.

By: Donna

Donna — Wed, 11 Feb 2009 20:48:30 +0000

Son of Grok,
Thank You!I’ll be on the look out for it, can’t wait, i just know it’s going to be delicious, much appreciated!!!

By: Son of Grok

Son of Grok — Wed, 11 Feb 2009 20:35:33 +0000

Donna,
I will put that on the list for a near future post!

The SoG

By: zbiggy

zbiggy — Wed, 11 Feb 2009 18:34:54 +0000

remember that this capsaicin doesn’t dissolve in water. but it does in fat and alcohol. so when it’s gotten too hot in your mouth, rather than trying to wash it down with water – take a shot of wine or vodka

another thing is, the carotene is absorbed best with fats – so use a little olive or cream in your salads to maximize benefits.

By: Trinkwasser

Trinkwasser — Wed, 11 Feb 2009 18:03:25 +0000

Great stuff! When you have tried a few different types you can enhance your awareness of different flavours and types of hotness.

Just watch those Scotch Bonnets though, I think that’s what they were. My ex had bought some and I happily shredded about three into something I was cooking, thinking they were small paprikas. Now we both like(d) hot food but this was a disaster and almost inedible. She fell about laughing and told me she would put a whole one in the cooking and then remove it again before serving . . .

. . . like Habaneros with a turbocharger, they were