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?
Dave’s Gourmet has just launched a recipe contest and the winner will receive up to 1 MILLION DOLLARS in royalties. The creator of Dave’s Insanity Sauce is looking for new product ideas and you’ll feel the warm glow of success if your recipe is a winner. You’d be insane not to enter.
It’s hard to overstate how good the National Fiery Foods & BBQ Show is for showcasing hot sauce makers who’ve made the leap from amateur to professional. Take Schultz’s Gourmet for example…they know that shows like this one have been key to their success.
Don’t buy ribs pre-trimmed. It’s less expensive to buy whole slabs and trim them yourself… plus you’ll have lots of tasty tidbits for nibbling on! Chef Mike tells you how.