¡Feliz Cinco de Mayo! In honor of today being Cinco de Mayo, I thought we should heat things up a little. I've found images of chili peppers — some are hot, others are not — and want to know if you can identify them. Sound like a fun quiz? Take it now!Take the Quiz
Last week I told you about the ESPN reporter who accidentally ate the world's hottest pepper. I shared it because I thought it was a fun food tid-bit, but little did I know that November is actually National Pepper Month! We've already got the funny part of hot peppers out of the way, so now I thought I'd test your knowledge. How well do you know pepper (both black pepper and hot chile peppers)?Take the Quiz
There are hot peppers and then there are HOT peppers. This afternoon we were talking about the Scoville rating system and how some peppers are hotter than others. The Scoville scale measures how hot chili peppers are. The number of Scoville heat units indicate how much capsaicin is present in the pepper. Capsaicin is the chemical compound responsible for the hot sensation you feel when eating a pepper.
The other day I was making a marinade for flank steak that involved coarsely chopping up a few jalapenos. I know it's recommended that you cut jalapenos while wearing rubber gloves - however I never had the time or the patience to do so. I would simply wash my hands under cold water after removing the seeds of a jalapeno. This was all fine and dandy until I touched my eye after making some guacamole and it burned with pain from the leftover peppery essence. Since then, I have developed a fool proof way to seed hot peppers without any burn factor. Cut the top off and slice the pepper in half lengthwise. Slide the two sides carefully into the plastic baggy that you took the peppers home from the store in. With the pepper halves inside, carefully scrape the seeds into the baggy. The baggy will protect you from touching the seeds. Once all of the seeds have been scraped off return the pepper to your cutting board and continue with the preparation according to your recipe.