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2011 Chile Seminar at Sloat Garden Center, Mill Valley, CA • Photo Karen Lopez
Peppahead is all about flavor sensations
My mission has always been to delight cooks and chile pepper fans. Several years ago I discovered the vast variety of chiles with their many heat levels and unique flavors. I started sharing zesty delights with friends and co-workers with hot sauces, chile powders and special blends.
The first publication of "Chile Peppers" Wall Calendar in 1999 gave me a platform to reach out to several thousand people, with 12 months of delicious recipes and chile images. Over time, additional information was added for sourcing chiles, recipes, cultivation and reading material. I had no idea that that project would last 23 years.
From 2006 to 2013 I sold regional chile powders and special blends at local farmers' markets. That venue allowed me to educate and turn people people on to the wonderful world of chile peppers. Selling my hot sauces was especially fun. Sampling sauces was at times very animated in response to sauces like "Devil's Dew", "Hell To Pay", "Trauma" and more. Those who got too cocky and ventured to far, did what I refered to as the "Chile Dance" for everyone to enjoy. Wish I had a video of that to share.🌶 Visit the Hot Sauce Art page for a gallery of legendary collector label prints.
I can't stress enough, the benefits of using quality chile powders in your recipes. Chile powders have a special quality of depth and richness of flavor, unequaled by pickled and even fresh chiles. Especially New Mexican chile powders, which are sensational, to cook with. Not crazy hot, but rich incredible flavor with minimal to moderate heat. Don't get me wrong, there are some hot varieties in New Mexico. Visit the Chile Pepper Institute for lots of information on New Mexican chiles and a great chile seed store.
Watch your local markets for fresh Hatch Green chiles in August and September. Roast them and make some of the best dishes that you can imagine. Questions for "How To" – go to my Contact page to request links for sources and information regarding Green Chile prep. Please be specific with your info request.
Grow, cook and eat your own chiles. Fresh, delicious satisfaction will be your reward.
Keep'n it hot and tastyPeppahead
The first publication of "Chile Peppers" Wall Calendar in 1999 gave me a platform to reach out to several thousand people, with 12 months of delicious recipes and chile images. Over time, additional information was added for sourcing chiles, recipes, cultivation and reading material. I had no idea that that project would last 23 years.
From 2006 to 2013 I sold regional chile powders and special blends at local farmers' markets. That venue allowed me to educate and turn people people on to the wonderful world of chile peppers. Selling my hot sauces was especially fun. Sampling sauces was at times very animated in response to sauces like "Devil's Dew", "Hell To Pay", "Trauma" and more. Those who got too cocky and ventured to far, did what I refered to as the "Chile Dance" for everyone to enjoy. Wish I had a video of that to share.🌶 Visit the Hot Sauce Art page for a gallery of legendary collector label prints.
I can't stress enough, the benefits of using quality chile powders in your recipes. Chile powders have a special quality of depth and richness of flavor, unequaled by pickled and even fresh chiles. Especially New Mexican chile powders, which are sensational, to cook with. Not crazy hot, but rich incredible flavor with minimal to moderate heat. Don't get me wrong, there are some hot varieties in New Mexico. Visit the Chile Pepper Institute for lots of information on New Mexican chiles and a great chile seed store.
Watch your local markets for fresh Hatch Green chiles in August and September. Roast them and make some of the best dishes that you can imagine. Questions for "How To" – go to my Contact page to request links for sources and information regarding Green Chile prep. Please be specific with your info request.
Grow, cook and eat your own chiles. Fresh, delicious satisfaction will be your reward.
Keep'n it hot and tastyPeppahead