Using dry rubs is a popular alternative to barbeque sauces and we carry several great ones here as well.  Here are a few tips on how to use them on your meat, fish and poultry dishes.

Before you begin to use the dry rub it is best to wash your meat under cool running water and pat it dry with a paper towel. Always inspect your meat for any defects or foul odors, if you detect them, discard and use a different piece of meat.

When you use a dry rub on meat or … Continue Reading

Ingredients:

• 8 ounces pineapple, cubed
• 2 ghost peppers
• 1/2 small onion, 6 ounces cubed
• 1/2 carrot, 3 ounces rough chopped
• 1/2 ounce golden raisin, 1/4 cup
• 2 cloves garlic, 1 ounce
• 1/2 lime, zest and meat the white pith discarded
• 1/4 ounce ginger, rough chopped
• 1/4 teaspoon turmeric
• 1/4 ounce cumin
• 1/8 teaspoon cinnamon
• 1/8 cup sugar
• 1/2 tablespoon salt
• 3/4 cup vinegar

Directions: Continue Reading

The chili pepper is one of the most, if not the most, popular type of pepper used in Thai cooking. There is a large variety of chili peppers used in Thai cooking and each variety is used for a different reason or in a particular dish. The most popular of these peppers is the “prig kee nu” (Thai Chili Pepper) which is the shortest of the chili peppers (about 1″ in length) and comes in red and green colors. It is considered to be one of the hottest chili peppers used in Thai cooking.

When it comes to using the “prig … Continue Reading

Ingredients

• 1 dried guajillo chile
• 1 dried chile negro (pasilla) pepper
• 2 dried New Mexico chile pods
• 1 1/2 cups warm water
• 2 cloves garlic, pressed
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon packed brown sugar
• 1 teaspoon white vinegar

Directions: Continue Reading

Here is some information you may need now that you have grabbed a few of our great marinades.  Chicken is a great meat to use a marinade on as it absorbs the marinade quickly and it infuses a lot of great flavor too.  It is perfect to serve when throwing those backyard BBQ’s and parties.

To start, shake up or mix up your marinade a few minutes before you are ready to begin. Pour your marinade into a plastic or glass container that is especially made for marinating meats or use a zipper closure bag. Add your chicken pieces and make … Continue Reading

Ingredients:

• 1/4 lb. jalapeno peppers
• 1 small onion
• 1 tomato

Directions:

1. Chop peppers, onion and tomato.
2. Place in hot water and boil about 15 minutes or until soft.
3. Add a dash of salt and 2 tablespoons grated Jack cheese.

Ingredients

• 2 pounds chicken wings, tips discarded
• 1 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup honey
• 1/2 cup butter, melted
• 1/2 cup hot sauce

Directions: Continue Reading

Ingredients:

• 1 teaspoon olive oil
• 1 pound ground turkey breast
• 1  small onion, diced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 cans (15 to 16 ounces each) no-salt-added navy white beans, rinsed and drained
• 1 can (13 3/4 to 14 1/2 ounces) reduced-sodium chicken broth
• 1 package (10 ounces) frozen whole-kernel corn, thawed
• 1 can (4 to 4 1/2 ounces) chopped mild green chiles, drained
• 2 tablespoons hot sauce
• 1 cup fresh cilantro leaves, chopped

Directions: Continue Reading

Growing Jalapeno Peppers in a backyard garden is a relatively easy process that can be accomplished in a variety of American climates. You will find that most Jalapeno Peppers are grown in the South West of North America but even those who live in the Northern areas can grow them in a backyard garden.  These peppers grow okay in container gardens as well.

You can start off by germinating your own plants by purchasing seeds…however, you always want to make sure that you purchase fresh seeds (check for expiration dates) and germinate your seeds in a good healthy soil. Each seed … Continue Reading

Ingredients:

• 12 large dill-style pickles
• 13 large fresh ripe green peppers
• 5 large white onions
• 3 tablespoons table salt
• 2 1/2 tablespoons celery seed
• 5 cups granulated white sugar
• 4 cups white vinegar

Directions: Continue Reading

Ingredients:

• 5 fresh tomatillos, husks removed
• 4 serrano, jalepeno or habanero chile peppers, or to taste
• 2 tablespoons chopped fresh cilantro
• 1 ripe avocado – peeled, pitted, and quartered
• salt to taste

Directions: Continue Reading

The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper. It is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test. The number of Scoville heat units (SHU) in a particular pepper indicates the amount of capsaicin present. What is Capsaicin? It is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.   Have you ever eaten a really hot pepper and all of a sudden your nose starts running and your eyes tears up?  Well that is … Continue Reading

Ingredients:

• 6 pounds chicken wings, separated at joints, tips discarded
• 1 1/2 cups hot sauce
• 3/4 cup butter
• 1 cup honey
• 1 pinch garlic salt
• 1 pinch ground black pepper
• 1 teaspoon cayenne pepper, or to taste

Directions: Continue Reading

Ingredients:

• 3 habanero peppers
• 1 small onion, minced
• 1 cup ketchup
• 1 cup water
• 1/2 cup cider vinegar
• 1 tablespoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1/8 cup molasses
• 2 tablespoons hot sauce

Directions: Continue Reading

Chili Peppers (also known as Chile Peppers) are a mild to hot pepper depending on which variety you purchase.

When purchasing fresh chili peppers from your local grocery store or farmer’s market you want to look for ones that are firm to the touch, no blemishes to their skin and ones that are non-wrinkled. Once their skin wrinkles their flavor and texture has changed. You will want to use them as soon as possible or store them inside a paper bag (not a plastic produce bag) inside your refrigerator for up to 2 weeks. When you remove them from the refrigerator … Continue Reading

Ingredients:

• 12 fresh jalapeno peppers
• 8 tablespoons red wine vinegar
• 1 lime, juiced
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 tablespoons minced onion
• 2 cloves garlic

Directions: Continue Reading

The hardest thing about working with peppers is dealing with the spicy oils and the odors.  They get on your hands and your cutting boards and other surfaces and they can be difficult to get rid of sometimes depending on how strong the pepper is you are working with.  Here are 4 tips on methods you can use to clean up and remove those odors after preparing your peppers.

Tip #1: To remove pepper odors and oils from your cutting boards you can try using a solution of 3 tablespoons of lemon juice mixed with 1/2 cup of water. Place solution … Continue Reading

Ingredients:

• 24 habanero peppers (roasted)
• 8 cloves garlic (roasted)
• 1 medium sized sweet onion (roasted)
• 1 cup brown sugar
• 1 1/2 cup apple cider vinegar
• 1/4 cup molasses
• Worcestershire sauce
• Honey
• Salt and pepper to taste

Directions: Continue Reading

Ingredients:

• 1 lb scotch bonnet peppers, cayenne, jalepeno or habanero peppers (washed and stems removed)
• 1 Tbsp salt
• White distilled vinegar or vegetable oil

Directions: Continue Reading

Ingredients:

• 1 cube vegetable bouillon
• 1 cup boiling water
• 1/2 cup ketchup
• 2 tablespoons vegetarian Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon dried minced onion flakes
• 1 1/2 teaspoons salt
• 1 tablespoon white sugar
• 1/8 teaspoon cayenne pepper, or to taste
• 2 tablespoons vegetable oil
• 1 slice lemon
• 1/4 cup honey
• 4 cloves garlic, minced

Directions: Continue Reading

Ingredients:

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup blue cheese salad dressing
• 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce or Frank’s RedHot Buffalo Wing Sauce
• 1/2 cup crumbled blue cheese or shredded mozzarella cheese
• 2 (9.75 ounce) cans Swanson Premium Chunk Chicken Breast in Water, drained
• Assorted fresh vegetables or crackers

Directions: Continue Reading

Ingredients:

• 2 cups chopped semi-sweet chocolate
• 3/4 cup butter
• 1/3 cup cocoa powder
• 1/2 teaspoon instant espresso powder
• 5 eggs
• 1 cup minus 1 tablespoon granulated sugar
• 1 tablespoon all-purpose flour
• 1 habanero chili, seeded and finely chopped

Directions: Continue Reading

So many people are turning to growing their own healthy, organic foods as much as possible these days.  Peppers are a great item to grow, but after the harvest, preparing and preserving those peppers can be a challenge for some.  Here is a great way to roast your own homegrown peppers.

For any of the available peppers that you have chosen to grow be it bells, red chilis, jalenenos, there is a simple way to roast your peppers without the mess and cleanup.  First make sure you pick your veggies when they are firm and not soft.  Overly ripe will make … Continue Reading

Ingredients:

• 1 can (12oz) Pineapple Juice
• 4 Red Chili Peppers
• 4 Green Chili Peppers
• 1 Jalapeno Pepper or Habanero Pepper

Directions: Continue Reading

You know how it is when you go to your favorite restaurant and have a wonderful meal and then you go home and try to recreate it.  But the flavor is just not right.  Something is missing.  That something can be as subtle as not using the right pepper, especially if we are talking about Asian, Mongolian, Chinese or Korean BBQ.

There is a difference in the peppers that are used in the Asian, Thai, Korean and Vietnamese foods.  Different areas of the world grow different types of peppers and they of course have distinct flavors.  If you are trying to … Continue Reading