One of Chef Mike’s favorite recipes is for “Bloody Mary Tomatoes.” These cherry tomatoes, marinated in a Bloody Mary mix, make a great appetizer for an adult party. You can dial up the heat by using peppered vodka made with this simple recipe.
TABASCO Nation® was created “for those looking for exceptional flavors, new and interesting food pairings, and a chance to express their passion for TABASCO®.” It’s also a place to win free stuff, which is always good.
Happy Halloween! This is a project I’ve wanted to try for years: turning a monster pumpkin into a smoker. The reasons why are (a) it’s the excuse I needed to play with one of these ginormous Gourdzillas, and (b) I like the idea of food that smokes itself.
Once upon a time, an innocent blog editor was walking through the dark forest (okay, it wasn’t a forest, it was Twitter), when she was offered a pretty jar of jelly by an evil witch, who told her it was made from ghost peppers (well, it wasn’t actually a witch, it was Suzanne from Suzanne’s Kitchen.
OK chileheads, the waiting’s over! After tabulating the results of the 2012 Scovie Awards, we have named the winners! Congratulations to all the winning entries.
There’s some hot stuff going on in southern New Mexico. This year, an acre of land near Las Cruces was planted with several varieties of super hot chiles. Could this spell hope for a struggling New Mexico chile industry? Marlin Bensinger and Dave DeWitt think so. There are even some fresh super hot chiles available for sale!
In the final installment of Mark’s series about his jalapeño-growing adventure, he reports on the harvest and shares a couple of recipes for using the fresh pods. Chipotles, anyone?