Given the wide selection of options in our Dried Bulk Chilies section, we thought it would be a good to list each chili in terms of its heat level and flavor to help you decide between them. The Scoville Scale: The Scoville heat scale (developed in 1912) is the oldest and most commonly referenced method …

Small, sweet (with the occasional spicy one), and almost completely edible, shishito peppers are a beloved bar food in Japan.  They’re delicious sauteed, deep fried in tempura batter or grilled. The below “recipes” are so simple they could more accurately be called techniques, and can be used to cook as many as you want. Drink Pairing: Light Lager How to …

This fresh tasting, herby & slightly hot sauce is delicious on steaks, many other cuts of meat, and seafood.  If you want, you can supplement or replace the lime juice with white wine vinegar for a different flavor.  The jalepenos can also be replaced with dried chilies that have been reconstituted. Ingredients: 2 cloves of garlic ½ bunch of fresh …

Flash infusing is our new favorite kitchen trick.  You get a lot of the flavor of slow-infusing in a tiny fraction of the time.  Don’t worry if you don’t have a cream whipper handy, you can still make chile-infused alcohol.  Just slow-infuse dried ghost chilies (or other dried chilies) using the technique in this ghost chile vodka recipe. …

Roasting chile peppers is a technique called for in many recipes for enchiladas, chile rellenos, etc.  Fortunately, it’s really easy to do at home. Our first ever video shows you how!  We’ve also included text instructions below that for easy reference. How to Roast Peppers This technique can be used for any fresh chile peppers: …

We’ve used minced beef rather than ground beef in these tacos for a different texture, and Kobe beef for a more intense beefy flavor.  Add to that pronounced heat from the pimenton and jalapeno, crisp sour bite from the pickles, and fresh guacamole to cool things down, and you’ve got a real treat. Drink Pairings: …

This inventive take on a Vodka Lemonade muddles shishito peppers and uses yuzu juice instead of lemonade.  The resulting summery/spring cocktail is packed with shishitos’ citrusy-peppery aroma & flavor (without much heat) with yuzu’s complex floral-lemon-grapefruit notes on the finish. Ingredients: (Makes 1 Drink) 2 Shishito Peppers, destemmed & deseeded 1oz Yuzu Juice 2oz Vodka …

In what feels like a return volley to the sloppy joe that we recently dropped on Chez What?, Christo spikes down a delightfully-sounding and no doubt artery-clogging kobe slider recipe to our kobe burger recipe collection. ——— Very few things do not require any additional improvement, take the burger for example, a perfect burger is …