For twenty-five years the National Fiery Foods & BBQ Show has been THE place to be if you are a chilehead or a BBQ fiend looking for the newest spicy fix.
This just in! Dave DeWitt’s Chile Trivia won the Best Gardening Book category at the 2012 New Mexico-Arizona Book Awards! If you haven’t ordered your copy yet, better get after it.
According to reports, a forklift operator punctured a 5-gallon container of concentrated capsaicin liquid that was destined for a hot sauce manufacturer.
A lot of the media would have us believing that prices for fresh chiles will be outrageous this year. Not so, at least in Albuquerque. Albertson’s is selling a thirty pound sack for $14.88, and then they roast it for you.
The concept of attractive packaging as a way to catch the eye and make a sale has been around since folks started selling stuff to each other. Here you can see some award-winning labels from the 2012 Scovies, along with some vintage chile pepper fruit crate labels.
I found the Spanish chiles known as pimientos de padrón at the Downtown Growers Market here in Albuquerque and fried them in olive oil, then dressed them with sea salt. Just excellent!
We received this message from a reader who wants to get into the business end of chile growing, and asked The Pope of Peppers for some advice. Here’s Brandon’s question and Dave’s answer.