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.
Ah, nachos…you gotta love ’em, if only for the absurdity they inspire. The Ninety-nine Restaurant in Bellerica, Massachusetts just set a world record for a mess of nachos weighing 3,999 pounds. Not everything’s bigger in Texas.
From flesh to seeds, pumpkins pack a wealth of nutrition, including vitamins A, C, E, iron, carotene, anti-oxidants and more. They have zero cholesterol, they’re inexpensive, tasty, and they look cool. What more could you ask of a vegetable? Try out this unique pizza featuring pumpkin and chorizo.
Fiery food meets hot rod power when Eat More Heat hits the History Channel.