Try Me Tiger Sauce Review.
I’m just getting over a bout of the flu and I was looking for something to add a little kick to my lunch so I opted for the new bottle of Try Me Tiger Sauce we picked up a couple weeks back. With a name like “Tiger” how could this not give my taste buds [...]
Macarico Piri Piri Molho Hot Sauce.
How much impact does packaging play when shopping? In this case, it’s the package that caught my attention when I picked up the bottle of Macarico Piri Piri Molho Hot Sauce a couple days ago. Granted I’ve heard ads on the radio for a Piri Piri chicken served by a popular restaurant and always wanted [...]
How to make a spicy Mexican Salsa.
Nothing beats having fresh ingredients from your garden when you make up a batch of this amazing salsa. If you can’t get fresh from your garden, check out your local farmer’s market to source out the ingredients. Not only will your final product be tasty, you’ll also be supporting local farmers. Ingredients * 1/2 tablespoon vegetable oil * [...]
Profile of the Fiery Scotch Bonnet Pepper.
16 September 2009
Scotch Bonnet peppers are among the most intensely hot of all peppers, with a Scoville rating that starts out around 150,000 and can climb as high as 300,000 in carefully cultivated specimens. Scotch Bonnet peppers are used primarily in Latin American cuisine, although they can be used to spice up dishes from all cultures by [...]
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More about the Chocloate Habanero or Chocolate Congo Pepper.
14 September 2009
So beautiful, yet so deadly. The chocolate-brown, lantern shaped fruit are about 2″ long, and so ornamental! But don’t let the color fool you; these are not candy, but rather flaming-hot fruit that carry a massive 300,000 Scoville units of heat! Hot pepper enthusiasts love the heat and flavor that these chocolate fruit are packed [...]
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Understanding the Scoville scale that’s used to measure the heat of peppers.
12 September 2009
The Scoville scale measures the hotness or piquancy of a chili pepper, as defined by the amount of capsaicin it contains. Capsaicin is a chemical compound which stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes. The number of Scoville heat units (SHU) indicates the amount of capsaicin present. The Scoville unit was named [...]
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Butterflied Shrimp with a Spicy Habanero Tomatillo Salsa.
12 September 2009
Butterflying the shrimp gives it an attractive appearance and more surface area for the marinade to penetrate. Handle habaneros with care. They are among the hottest chiles, but marinating them in vinegar and sugar softens their bite. Salsa: 1 tablespoon sugar 2 tablespoons lime juice 2 tablespoons cider vinegar 1 tablespoon fresh orange juice 1/8 teaspoon salt 1/8 teaspoon freshly ground black [...]
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Mouse droppings or chilli peppers? Show some caution when cooking.
22 July 2009
Mouse droppings or chilli peppers? What on earth can they have in common? Well, they actually share a name in Thailand or at least the meaning of one. Introducing Prik Kee Noo, which means “mouse poo peppers”! It’s a bit of a tenuous link perhaps but for Thai people refers to how a mouse can easily [...]
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