Tag: Habanero
Cooking With Dried Chilies
Chile Pepper Substitutions 1 Dried Chipotle equals 1 t Powder 1 Dried Habanero, or De Arbol equals 3/4 t Powder 1 Dried Ancho or Pasilla equals 1 T Powder 1 Dried New Mexican equals 1 T plus 1 t Powder These are approximations since the individual sizes of these peppers can vary Reconstituting Place the [...]
Fire Roasted Salsa
8 Plum Tomatoes 2 Habanero Chilies 1/4 Cup Red Onion 1/4 Cup Fresh Cilantro, chopped 1/4 Cup Fresh Lime Juice 2 T Olive Oil 1 t Salt 1/2 t Freshly Ground Black Pepper 1/4 t Balsamic Vinegar, or just a dash (optional) Demon Ichor to Taste Cut tomatoes in half lengthwise and core them. In [...]
Marinades
Orange Ghost Oil 1 T Ghost Dust (Naga Bhut Jolokia Powder) 3 T Dried Orange Peel 2 Cups Canola Oil Combine the mixture with canola oil in a clean glass jar and infuse for 3 days, shaking the jar occasionally. Filter the oil through a coffee filter into a clean glass jar. Store in refrigerator [...]
Heat Scale
The heat of a Chile Pepper is measured in Scoville Units. The following scale goes from mildest to hottest: Scoville Units: 0-100: No Heat 500-1000: New Mexican Chile 1,000-1,500: Espanola 1,000-2,000: Ancho & Pasilla 1,000-2,500: Cascabel 2,500-5,000: Jalapeno 5,000-15,000: Serrano 15,000-30,000: Chile de Arbol 30,000-50,000: Cayenne & Tabasco 50,000-100,000: Chiltepin 100,000-350,000 Scotch Bonnet 200,000 to [...]
