So, for all you chile wimps laboring under the delusion that the chiles make the chili we’ve got one to share with you in honor of Garlic Festivals everywhere.
Continuing our Christmas food coverage, here are two more articles of interest…
South Wales chilli grower Chris Fowler cultivates 300 varieties.
She still dehydrates red chiles in the traditional manner of placing them on the room of her shop so they will dry quickly in New Mexico’s warm sun.
Most home gardeners, myself included, are so focused the culinary aspect of chile peppers that we forget about their ornamental qualities and how the mostly upright pods change colors over the entire summer and into the early fall.
From the dirt pile comes the HEAT!
So far I haven’t found a chile-flavored coffee, but there are certainly a growing number of chile-flavored beers, vodkas, and tequilas. I decided to taste-test six bottled chile beers to see if they were just heated-up lagers or whether or not some of them had some respectability. I bought the six beers at Total Wine, which seems to have the largest selection of beers in the city.