Peppers and More

Category Archives: Peppers, Peppers, Peppers

08/20/2011
by Scott Roberts
0 comments

Pepperfest 2011 to be held on Sept 3rd

name-hereUnion County, Illinois’ annual Pepperfest is quickly become an up-and-coming favorite gathering for chileheads and hot pepper fans throughout the Midwest, with some folks coming from as far as Washington, D.C. and Seattle, Washington. The event for 2011 will be held on September 3rd from 11am – 5pm at Rancho Bella Vista, 827 Vines Rd Cobden, IL.

The festival will have all the Jiménez clan working from sun up until sundown, picking chile peppers, making fresh salsa and homemade jams, jellies and processed chile pepper products, stringing up ristras, giving cooking classes, walking tours of the pepper fields to show folks the many varieties of hot pepper pods in bloom. Continue reading →

04/28/2011
by EddieDarce
2 Comments

Bhut-Pepper

Jay Sheldon, an MFA in Sculpture came to Brooklyn from Kansas City to pursue his art career. Settling in Bushwick in 2003, he immediately started working his craft. Now living in Williamsburg, Sheldon’s love for art, design & food set his sights on the hottest pepper in the world:

Bhut Jolokia – Ghost Pepper. Sheldon truly loves this pepper not only because of its amazing taste but the pepper’s unique shape and oddness remind him of his art. He knew the Ghost deserved packaging just as remarkable as the pepper to get other food & art lovers interested enough to give it a try. Here’s what he says about starting his Brooklyn based business and his love for the Ghost Pepper:

Continue reading →

08/25/2010
by chilebrown
15 Comments

NEW HATCH NEW MEXICO PEPPERS

Here on the West Coast the Anaheim pepper rules the roost. According to pepper legend, around 1896 Emilio Ortega brought these seeds from New Mexico to Anaheim California, planted and sold these peppers. They are very good peppers but any Chilehead worth their salt knows that the real ‘King of Peppers’ is the original “New Hatch New Mexico” peppers. It is true. The wine term terrior applies to the New Hatch pepper. The climate, location, and soil give a specific personality to this pepper. The New Hatch pepper is thicker, meatier and hotter than the Anaheim. Once a year our local ‘Mega Wally-Mart’ will carry the New Hatch New Mexico and we will take advantage of this bounty. Continue reading →

08/11/2010
by Jersey Boyz Jerky
6 Comments

Roasted Banana Peppers……

To me there is nothing better than Roasted Banana Peppers in Oil.So with this years crop I started to to make these the second that they where ready. I went with 6 plants this year and they all just took right off.With all my peppers plants i like to use some fish oil and alot of water.I find that the fish oil really works well in New Jersey..

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08/05/2010
by Jersey Boyz Jerky
22 Comments

The Last Open Fields Hot Sauce Contest!

Announcing the 4th annual, and LAST, Open Fields Hot Sauce Contest!
September 25th 2010

As you may already be aware, this will be the last year of Jim Campbell’s annual Open Fields event.You know… the one held in a secret location somewhere in Indiana and featured several times on the Food Network… Continue reading →

05/13/2010
by Scott Roberts
8 Comments

Jalapeno-Eating Champ Pepto-Powers to Glory

From Ben Muessig, AOL News :

(May 3) — What’s it take to eat 275 fiery jalapeno peppers in 10 minutes? Preparation, passion and a lot of Pepto-Bismol.

Sunday’s La Costena “Feel the Heat” Jalapeno Eating Challenge is considered one of the most difficult events on the competitive eating circuit. So it’s no surprise that winner Patrick “Deep Dish” Bertoletti relied on complicated pre-contest rituals to beat the heat in San Antonio, Texas, for his second jalapeno-eating victory.

After having his hot pepper dreams crushed last year in overtime by Sonya “The Black Widow” Thomas, Bertoletti took back the title with a stunning double overtime victory against his arch rival. Continue reading →

04/27/2010
by Scott Roberts
18 Comments

The Devilish World of Hot Peppers

By Elena Ferretti – FOXNews.com

Foxnews.com investigates why they hurt so good.

Where there’s fire there’s heat, and sometimes there’s even booze, like at Salvador Molly’s “Great Ball of Fire” contest. Salvador Molly’s in Portland, Oregon is serious about heat. Cold beer, serious. Cold milk, serious. “Toughest Tongue in the West,” serious. $7.95 gets you five minced habanero pepper fritters mixed with cotija, a Mexican cow’s milk cheese that’s mixed with spices. Down all five and you’re in the “Hall of Flame,” says co-owner and general manager Darrielle Sadle-Ruff. “And you’ve got to eat them with our ‘Sunshine and Pain’ salsa – hotter than the fritter,” she laughs. She’s only ever managed to eat one. Continue reading →