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

• 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

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

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

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:

• 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

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

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

Ingredients:

• 12 medium long or conical chili peppers such as cayenne, de arbol, habanero or jalapeno
• 4 cloves garlic
• 12 black peppercorns
• 1/2 tsp pickling salt
• 1 cup cider vinegar

Directions: Continue Reading

With so many different types of hot peppers available, it is easy to become overwhelmed when selecting the right pepper for your dish.  Here is a brief summary of a few of the different types of peppers you will see in the stores and what peppers have traditionally worked well in dishes.

Anaheim Chilis are a long green pepper when they are growing, but when mature they turn red.  Often these peppers are used in a Mexican chili verde sauce when green and a chili colorado sauce when red.  These peppers are mild and work well in dishes like stuffed peppers, … Continue Reading

Increase Your Health by Eating Peppers
Researchers have found that adding peppers into your diet can bring you many added health benefits.  Peppers come in sweet or spicy and either type you like, there are great health benefits to them all.  First and foremost are the antioxidants that peppers are known for.  Antioxidants help neutralize free radicals which can harm our cells.  Reduction of these pesky free radicals means that you can reduce or prevent certain diseases.  The more colorful foods, including peppers, you have in your diet, the better your body can prevent illness from occurring.

Using peppers in your diet … Continue Reading

If you have ever traveled to New Mexico or Arizona I am sure that you have seen the big strings of Chili Peppers hanging in restaurant or in kitchens around the area.  This is not only for decorative use, but it is also a method of preserving your chili peppers for future use by drying them.  It is something that you can do as well should you have a bountiful harvest and want to save some for another time.

The first thing to do to start drying them is to clean them thoroughly. Use thick string to hang the peppers from … Continue Reading

Top 25 List of Hottest Hot Sauces
InsaneChicken.com is proud to present to you a list of the top 25 worlds hottest hot sauces for 2012 still in production. There have been other that have come and gone that have been hotter as you can see in the list of hottest hot sauces ever created.

We have all of the sauces in RED in stock but beware these are brutally hot.

Hot Sauce … Continue Reading

We have been told since we were in school, and definitely from our moms, to eat our veggies and the more colorful the veggie, the better it is for us.  Well, I guess mom was right.  Peppers come in a huge variety of colors and you can get them from mild to fiery, smoking hot.  The health benefit of the pepper is huge.  Here is a bit of information on just how healthy they can be for you.

I bet you didn’t know that peppers are packed with nutrients.  They’re one of the richest sources of vitamins A and C, the … Continue Reading

Ingredients:

• 7 pounds chicken wings
• 1 habanero, seeded and chopped
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons sugar
• 2 teaspoons fennel seed
• 2 teaspoons cayenne pepper
• 2 teaspoons allspice
• 2 teaspoons dried thyme
• 1 teaspoon ground ginger
• 4 garlic cloves, chopped
• 4 green onions, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice

Directions: Continue Reading

People are constantly asking what are the world’s hottest hot sauces for 2012 so we put together the list of the hottest hot sauces ever created. If you are a hot sauce lover then chances are you have heard of the Scoville scale and know how it is used.  But for the newcomers to the love of hot sauce, it is interesting to note how hot sauces are rated and how hot they really can get.

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.   Continue Reading

Ingredients:

• 12 sweet peppers (green and red)
• 12 hot red peppers
• 12 med. onions
• 2 c. sugar (according to taste)
• 1 pt. vinegar
• 2 tsp. salt

Directions: Continue Reading

Ingredients:

• 3 tablespoons olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• cayenne pepper to taste
• salt and freshly ground black pepper to taste
• 1 pound skinless, boneless chicken breast halves – cut into 1 1/2 inch pieces
• skewers

Directions: Continue Reading

Everyone knows some one that loves the “spicy” stuff. Here is a recipe that even a non Chili Head might appreciate. This stuff is so good that I just had to share it with you. In my quest for the most “Atomic” heat out there I get to meet so many people that love the same things that I do. What a surprise it was, when my wife’s cousin shot this recipe to me on Facebook. She made the comment with it that it might not be spicy enough; well let me tell you…this stuff is great. It … Continue Reading

Ingredients:

• 4 boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 5 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons white wine vinegar
• 1/4 cup water
• 1 teaspoon white sugar
• 3 green onions, sliced diagonally into 1/2 inch pieces
• 1/8 teaspoon cayenne pepper, or to taste

Directions: Continue Reading

Ingredients:

• 1/2 cup maple syrup
• 1/2 cup mango chutney
• 1/2 cup ketchup
• 1/2 cup favorite bottled BBQ sauce
• 1/2 cup tomato sauce
• 1 tablespoon ginger powder
• 1 tablespoon onion powder
• 2 teaspoons celery salt
• 1 tablespoon lemon pepper
• 1-2 tablespoon louisianna hot sauce (optional or to taste)
• 1 lemon, juice of
• cayenne pepper (optional or to taste)
• salt

Directions: Continue Reading

Ingredients:

1. 1 tablespoon butter
2. 1 onion, chopped fine
3. 1/4 cup vinegar
4. 1/4 cup honey
5. 1 tablespoon molasses
6. 1/2 cup prepared mustard (any kind)
7. 1/2 teaspoon liquid smoke (optional, but good)
8. 1/4 teaspoon cayenne pepper (or to taste)
9. 1 small lemon, juice and zest

Directions:

• In a small skillet or saucepan, melt the butter. Add the onion and cook until soft: about 5 minutes.
• While the onion cooks, remove the zest from the lemon, chop finely, and juice the lemon.
• Mix in all of the remaining ingredients and simmer 5 minutes.
• Brush onto grilled food a few minutes before food is fully cooked. Don’t put it on earlier, because the honey will burn.