For most of the country, the harvesting of chile peppers is in full progress. The markets and roadside stands are full of fresh, green New Mexico chiles, and home gardeners are trying to figure out what to do with all of the chiles on their plants. Well, Fiery Foods Central is here to help, and we present three articles that tell you how to handle the harvest.
Roasting, Peeling, and Freezing Chiles
Drying, Smoking, Powders, and Spice Blends
Chile Vinegars and Oils
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Enchiladas Verdes con Chile Pasado - 02/08/2023
- Smoked Oysters with Ancho Chile Sauce - 01/13/2023
- Machaca Sierra Madre - 01/11/2023
