Jalapeno Hot Sauce Recipe
Jalapeno Hot Sauce Recipe is a unique, easy and fun to make recipe. It will make your mouth water, your ears pop and your body temperature rise. This recipe is sure to please friends and family when you serve it at your next party or gathering.
Ingredients
1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar
Directions
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the refrigerator.
Or You Can Get It All Ready Made Here
Friday, December 31, 2010
Thursday, December 30, 2010
Mexican Potato Saled
Picante and sauce and lime juice bring a kick to this potato salad. Tiny new potatoes are cooked in the microwave, providing the speed needed to create a 20-minute potato salad. Make this salad mild to spicy depending on the picante sauce you choose, whether it be mild, medium, or hot.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
1 pound tiny new potatoes, quartered
1/4 cup water
1/4 cup picante sauce
1 to 2 tablespoons lime juice
1 tablespoon olive oil or salad oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 large tomato, seeded and chopped
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onions
1 tablespoon snipped cilantro or parsley
directions
In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100-percent power (high) for 7 to 11 minutes or until potatoes are tender, stirring once. Drain.
Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat. Makes 4 side-dish servings.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
ingredients
1 pound tiny new potatoes, quartered
1/4 cup water
1/4 cup picante sauce
1 to 2 tablespoons lime juice
1 tablespoon olive oil or salad oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 large tomato, seeded and chopped
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onions
1 tablespoon snipped cilantro or parsley
directions
In a 2-quart microwave-safe casserole micro-cook potatoes and water, covered, on 100-percent power (high) for 7 to 11 minutes or until potatoes are tender, stirring once. Drain.
Meanwhile, in a small microwave-safe bowl combine picante sauce, lime juice, oil, salt, and pepper. Cook, uncovered, on high for 30 to 60 seconds or until heated through. Add sauce to cooked potatoes. Stir in tomato, olives, green onions, and cilantro or parsley; toss to coat. Makes 4 side-dish servings.
Tuesday, December 28, 2010
Cin Chili Walk Around Taco
Walk Around Taco
• Cin Chili Hearty Beef (heated up)
• Bag of Frito Corn chips (individual serving size)
• Chopped onions
• Cubed tomato
• Shredded cheese
• Shredded lettuce
Open a single serving size bag of Frito Corn Chips. Place a generous amount of hot Cin Chili over the chips. Cover with equal amounts of chopped onions, cubed tomato, shredded cheese and shredded lettuce. Grab a spoon and eat.
More News on the Pepper
Hot Peppers & Their Health Benefits
From: "Capsaicin: 7 Powerful Health Benefits (Including Killing Cancer Cells) of the Stuff that Makes Peppers HOT"
Capsaicin, the active ingredient in chili peppers, is so hot that it can make your mouth feel like it's on fire.
This phytochemical exists in peppers, most likely, to deter animals from eating them, and is also the active component of pepper sprays used for self-defense.
Yet for humans, when capsaicin is consumed in a somewhat diluted form, such as in hot sauce, chili peppers or cayenne peppers, it offers a myriad of health benefits.
Chili peppers are typically red or green in color, but there are hundreds of different varieties out there.
Chili peppers come in hundreds of different varieties, each with a unique flavor, color, shape and heat factor. Generally speaking, the hotter the pepper, the more capsaicin it contains.
About 80 percent of the capsaicin in a chili pepper is in its ribs and seeds, which is why much of the heat is removed when these items are taken out.
For those on the daring side, habañero and Scotch bonnet peppers are two of the hottest chili pepper varieties out there -- other than the fiery Indian chili pepper called Naga Jolokia -- followed by the somewhat milder Spanish pimentos and Anaheim and Hungarian cherry peppers.
Other popular varieties that vary in their "hotness" include cayenne, chipotle, jalapeno and ancho.
Ready to add a little spice to your life? Here are seven reasons to turn up the heat in your next meal.
Fight Cancer A study published in Cancer Research found that capsaicin caused cancer cells to commit suicide. The substance caused almost 80 percent of prostate cancer cells to die in mice, and prostate tumors treated with capsaicin were about one-fifth the size of those in untreated mice.
"Capsaicin inhibits the growth of human prostate cancer cells in petri dishes and mice," says lead researcher Dr. H. Phillip Koeffler, director of hematology and oncology at Cedars-Sinai Medical Center and a professor of medicine at the University of California, Los Angeles.
Further, researchers say capsaicin pills may one day be used to prevent the return of prostate cancer.
The Scoville Scale: How Hot is Your Pepper? Hot peppers' heat is measured using the Scoville Heat Scale. While pure capsaicin measures in at over 16 million Scoville Units, most popular varieties rank around 30,000.
Bell peppers make up the baseline, at zero Scoville Units. While the habañero pepper was once thought to be the hottest pepper, measuring in at 300,000 units, an Indian chili pepper called Naga Jolokia was tested in 2000 and received a searing score of 855,000 units!
Provide Pain Relief A topical form of capsaicin is a recognized treatment for osteoarthritis pain, and may also help alleviate pain from diabetic neuropathy.
Capsaicin is also known to inhibit Substance P, a neuropeptide that is the key transmitter of pain to the brain. Substance P can cause swelling of nerve fibers, which may result in headaches and sinus symptoms. Studies have found that capsaicin both relieves and prevents cluster headaches, migraine headaches and sinus headaches.
Prevent Sinusitis and Relieve Congestion Capsaicin has potent antibacterial properties that fight and prevent chronic sinus infections, or sinusitis. Because it is so hot, it also helps to stimulate secretions that help clear mucus from your nose, thereby relieving nasal congestion. This phytochemical may also help relieve sinus-related allergy symptoms.
Fight Inflammation Capsaicin is a potent anti-inflammatory agent. It works by inhibiting Substance P, which is associated with inflammatory processes. Capsaicin is being looked at as a potential treatment for arthritis, psoriasis and diabetic neuropathy.
Soothe Intestinal Diseases A Duke University study found that capsaicin may lead to a cure for inflammatory bowel disease (IBD). The substance can also help to kill bacteria such as H. pylori, which can help prevent stomach ulcers.
Burn Fat and Lose Weight Capsaicin is a thermogenic agent, which means it increases metabolic activity. This, in turn, helps to burn calories and fat. Many popular "fat-burning" supplements on the market contain capsaicin, as the substance may significantly increase metabolic activity for over 20 minutes after it's eaten.
Protect Your Heart Capsaicin may help to protect the heart by reducing cholesterol, triglycerides and platelet aggregation. It may also help the body dissolve fibrin, which is necessary for blood clots to form. Further, cultures around the world that use hot peppers liberally in their meals have significantly lower rates of heart attack and stroke than cultures that do not.
From: "Capsaicin: 7 Powerful Health Benefits (Including Killing Cancer Cells) of the Stuff that Makes Peppers HOT"
Capsaicin, the active ingredient in chili peppers, is so hot that it can make your mouth feel like it's on fire.
This phytochemical exists in peppers, most likely, to deter animals from eating them, and is also the active component of pepper sprays used for self-defense.
Yet for humans, when capsaicin is consumed in a somewhat diluted form, such as in hot sauce, chili peppers or cayenne peppers, it offers a myriad of health benefits.
Chili peppers are typically red or green in color, but there are hundreds of different varieties out there.
Chili peppers come in hundreds of different varieties, each with a unique flavor, color, shape and heat factor. Generally speaking, the hotter the pepper, the more capsaicin it contains.
About 80 percent of the capsaicin in a chili pepper is in its ribs and seeds, which is why much of the heat is removed when these items are taken out.
For those on the daring side, habañero and Scotch bonnet peppers are two of the hottest chili pepper varieties out there -- other than the fiery Indian chili pepper called Naga Jolokia -- followed by the somewhat milder Spanish pimentos and Anaheim and Hungarian cherry peppers.
Other popular varieties that vary in their "hotness" include cayenne, chipotle, jalapeno and ancho.
Ready to add a little spice to your life? Here are seven reasons to turn up the heat in your next meal.
Fight Cancer A study published in Cancer Research found that capsaicin caused cancer cells to commit suicide. The substance caused almost 80 percent of prostate cancer cells to die in mice, and prostate tumors treated with capsaicin were about one-fifth the size of those in untreated mice.
"Capsaicin inhibits the growth of human prostate cancer cells in petri dishes and mice," says lead researcher Dr. H. Phillip Koeffler, director of hematology and oncology at Cedars-Sinai Medical Center and a professor of medicine at the University of California, Los Angeles.
Further, researchers say capsaicin pills may one day be used to prevent the return of prostate cancer.
The Scoville Scale: How Hot is Your Pepper? Hot peppers' heat is measured using the Scoville Heat Scale. While pure capsaicin measures in at over 16 million Scoville Units, most popular varieties rank around 30,000.
Bell peppers make up the baseline, at zero Scoville Units. While the habañero pepper was once thought to be the hottest pepper, measuring in at 300,000 units, an Indian chili pepper called Naga Jolokia was tested in 2000 and received a searing score of 855,000 units!
Provide Pain Relief A topical form of capsaicin is a recognized treatment for osteoarthritis pain, and may also help alleviate pain from diabetic neuropathy.
Capsaicin is also known to inhibit Substance P, a neuropeptide that is the key transmitter of pain to the brain. Substance P can cause swelling of nerve fibers, which may result in headaches and sinus symptoms. Studies have found that capsaicin both relieves and prevents cluster headaches, migraine headaches and sinus headaches.
Prevent Sinusitis and Relieve Congestion Capsaicin has potent antibacterial properties that fight and prevent chronic sinus infections, or sinusitis. Because it is so hot, it also helps to stimulate secretions that help clear mucus from your nose, thereby relieving nasal congestion. This phytochemical may also help relieve sinus-related allergy symptoms.
Fight Inflammation Capsaicin is a potent anti-inflammatory agent. It works by inhibiting Substance P, which is associated with inflammatory processes. Capsaicin is being looked at as a potential treatment for arthritis, psoriasis and diabetic neuropathy.
Soothe Intestinal Diseases A Duke University study found that capsaicin may lead to a cure for inflammatory bowel disease (IBD). The substance can also help to kill bacteria such as H. pylori, which can help prevent stomach ulcers.
Burn Fat and Lose Weight Capsaicin is a thermogenic agent, which means it increases metabolic activity. This, in turn, helps to burn calories and fat. Many popular "fat-burning" supplements on the market contain capsaicin, as the substance may significantly increase metabolic activity for over 20 minutes after it's eaten.
Protect Your Heart Capsaicin may help to protect the heart by reducing cholesterol, triglycerides and platelet aggregation. It may also help the body dissolve fibrin, which is necessary for blood clots to form. Further, cultures around the world that use hot peppers liberally in their meals have significantly lower rates of heart attack and stroke than cultures that do not.
Hot Pepper Health Benefits
Edit Article | Posted: Aug 27, 2007 |Comments: 4 | Views: 14,248 | Share Ads by Google
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Originating from Central and South America, the hot pepper is nowadays cultivated worldwide for its food and therapeutic qualities. It is a 30-60 cm high annual herbal plant. It has got different variants, both with a sweet taste and especially with a hot taste.
The fruit is red or yellow coloured, with many seeds on the inside. The ripe fruit of the plant is used both for culinary and therapeutic purposes. In a document appeared in 1493 together with Columbus' travels, the hot pepper is said to be a spice. In naturist medicine the most used variety of hot pepper is "cayenne".
Pharmacologic action: antiseptic, vitaminizing (it contains a large amount of C vitamin and of beta-carotene), it regulates the blood circulation, it strengthens the heart, the arteries and the nerves, it has an excellent anti-flue action, it eliminates pains and abscesses, it is an excellent remedy against alcoholism.
Caution! when cooked alongside other spices it is likely to give birth to burns, irritations of the digestive system and even to ulcers.
The dried up hot pepper has got exceptional healing qualities. As a powder, the hot pepper is used for quickly healing wounds. A thin layer of pepper powder cleans the wound, destroys the germs and hastens its healing process.
Another external application is the one related to sinus decongestion. On adding a little hot pepper powder in a glass of water and stirring it well, when the mixture is slowly breathed in each nostril, this one will unclog fast and the infection will be gone. Still externally, the hot pepper is an exceptional remedy for healing the infections appeared at the level of the tooth gums as well, eliminating the pains and the abscesses.
The simplest treatment is to apply hot pepper powder on the toothbrush and to gently brush those respective areas.
In order to treat alcoholism, the hot pepper tincture made from 2-3 broken up peppers macerated in 100 ml of alcohol for 15 days is used. 5-10 drops of tincture in one litre of alcohol, preferably the patient's favourite one, should be taken.
Ingesting the alcohol with the hot pepper tincture will shortly give that alcoholic person repulsion toward drinking. If during the treatment three mugs of toad's tail tea cure is additionally introduced, the alcoholic patient will quit drinking himself.
The hot pepper tincture used in frictions may re-establish the blood circulation and relieve the pains due to rheumatism, neuralgias and frostbites.
For an internal use, the tincture should be taken 20-25 drops 30 minutes before the main meals. The treatment is recommended in flus, colds, and cough.
Caution! Consuming hot peppers is forbidden in various stomachs, liver, urinary ways disorders and in hemorrhages, because they worsen the effects of the diseases, seeing that they are irritating.
The physicians that know well the therapeutic qualities of the hot peppers recommend that half a hot pepper should be taken a day in order to stimulate the nervous system and to be in high spirits.
Natural treatments and application procedures:
1. The hot pepper powder:
It is made from dried up and ground hot peppers. In various treatments it heals the infections at the level of the tooth gums and the abscesses; it cicatrizes old wounds, decongests the sinuses and cures cold.
2. The hot pepper tincture:
It is made from 2-3 broken up hot peppers macerated in 100 ml of alcohol for 15 days. It should be used for treating alcoholism, in frictions for relieving the pains due to rheumatism, neuralgias and frostbites.
As for its internal use, the tincture is to be taken 15-20 drops 30 minutes before each main meal. Such a tincture treats flu, cold and cough.
3. The decoction made from hot peppers:
It is made from broken up hot pepper boiled for 15 minutes in 250 ml of water. Gargles will be performed with this tea for treating the fatigue of the vocal cords.
Edit Article | Posted: Aug 27, 2007 |Comments: 4 | Views: 14,248 | Share Ads by Google
Chili Pepper Garden Seeds www.Non-Hybrid-Seeds.com
Large Rare & Heirloom Collections Home Chili Gardening is Easy!
Print Restaurant Coupons www.ShopAtHome.com
100's of Printable Coupons Coupons from 1,000's of Restaurants
Originating from Central and South America, the hot pepper is nowadays cultivated worldwide for its food and therapeutic qualities. It is a 30-60 cm high annual herbal plant. It has got different variants, both with a sweet taste and especially with a hot taste.
The fruit is red or yellow coloured, with many seeds on the inside. The ripe fruit of the plant is used both for culinary and therapeutic purposes. In a document appeared in 1493 together with Columbus' travels, the hot pepper is said to be a spice. In naturist medicine the most used variety of hot pepper is "cayenne".
Pharmacologic action: antiseptic, vitaminizing (it contains a large amount of C vitamin and of beta-carotene), it regulates the blood circulation, it strengthens the heart, the arteries and the nerves, it has an excellent anti-flue action, it eliminates pains and abscesses, it is an excellent remedy against alcoholism.
Caution! when cooked alongside other spices it is likely to give birth to burns, irritations of the digestive system and even to ulcers.
The dried up hot pepper has got exceptional healing qualities. As a powder, the hot pepper is used for quickly healing wounds. A thin layer of pepper powder cleans the wound, destroys the germs and hastens its healing process.
Another external application is the one related to sinus decongestion. On adding a little hot pepper powder in a glass of water and stirring it well, when the mixture is slowly breathed in each nostril, this one will unclog fast and the infection will be gone. Still externally, the hot pepper is an exceptional remedy for healing the infections appeared at the level of the tooth gums as well, eliminating the pains and the abscesses.
The simplest treatment is to apply hot pepper powder on the toothbrush and to gently brush those respective areas.
In order to treat alcoholism, the hot pepper tincture made from 2-3 broken up peppers macerated in 100 ml of alcohol for 15 days is used. 5-10 drops of tincture in one litre of alcohol, preferably the patient's favourite one, should be taken.
Ingesting the alcohol with the hot pepper tincture will shortly give that alcoholic person repulsion toward drinking. If during the treatment three mugs of toad's tail tea cure is additionally introduced, the alcoholic patient will quit drinking himself.
The hot pepper tincture used in frictions may re-establish the blood circulation and relieve the pains due to rheumatism, neuralgias and frostbites.
For an internal use, the tincture should be taken 20-25 drops 30 minutes before the main meals. The treatment is recommended in flus, colds, and cough.
Caution! Consuming hot peppers is forbidden in various stomachs, liver, urinary ways disorders and in hemorrhages, because they worsen the effects of the diseases, seeing that they are irritating.
The physicians that know well the therapeutic qualities of the hot peppers recommend that half a hot pepper should be taken a day in order to stimulate the nervous system and to be in high spirits.
Natural treatments and application procedures:
1. The hot pepper powder:
It is made from dried up and ground hot peppers. In various treatments it heals the infections at the level of the tooth gums and the abscesses; it cicatrizes old wounds, decongests the sinuses and cures cold.
2. The hot pepper tincture:
It is made from 2-3 broken up hot peppers macerated in 100 ml of alcohol for 15 days. It should be used for treating alcoholism, in frictions for relieving the pains due to rheumatism, neuralgias and frostbites.
As for its internal use, the tincture is to be taken 15-20 drops 30 minutes before each main meal. Such a tincture treats flu, cold and cough.
3. The decoction made from hot peppers:
It is made from broken up hot pepper boiled for 15 minutes in 250 ml of water. Gargles will be performed with this tea for treating the fatigue of the vocal cords.
Monday, December 27, 2010
hot pepper saled
32 oz jar of hot pepper rings, drained (reserve the juice)
14 1/2 oz can black olives, drained
8 oz can Mushroom stems and pieces, drained
3 cloves garlic, crushed, then minced fine
1 tsp dried basil
1 cup red wine vinegar
1/4 cup canola oil
salt, to taste
Directions EditDrain hot peppers reserving the liquid.
Place peppers, sliced , Mushrooms, garlic, basil, red wine vinegar and canola oil in large bowl.
Add just enough reserved pepper juice to the mixture to have liquid just cover ingredients.
Add salt to taste and mix well.
Refrigerate for at least 4 hours before serving.
Serving suggestion: Fill a hollowed out loaf of round bread (Tuscany, pumpernickel, Rye) with the slightly drained peppers. Arrange hollowed out loaf on a serving platter with the torn bread pieces and cubes of Cheese arranged in a circle around the outside of the loaf. Makes an attractive centerpiece that doesn't last long. When the peppers are gone, tear up the remaining loaf and eat the pieces. It will be nicely flavored with the pepper juice
14 1/2 oz can black olives, drained
8 oz can Mushroom stems and pieces, drained
3 cloves garlic, crushed, then minced fine
1 tsp dried basil
1 cup red wine vinegar
1/4 cup canola oil
salt, to taste
Directions EditDrain hot peppers reserving the liquid.
Place peppers, sliced , Mushrooms, garlic, basil, red wine vinegar and canola oil in large bowl.
Add just enough reserved pepper juice to the mixture to have liquid just cover ingredients.
Add salt to taste and mix well.
Refrigerate for at least 4 hours before serving.
Serving suggestion: Fill a hollowed out loaf of round bread (Tuscany, pumpernickel, Rye) with the slightly drained peppers. Arrange hollowed out loaf on a serving platter with the torn bread pieces and cubes of Cheese arranged in a circle around the outside of the loaf. Makes an attractive centerpiece that doesn't last long. When the peppers are gone, tear up the remaining loaf and eat the pieces. It will be nicely flavored with the pepper juice
Sunday, December 26, 2010
how to grow a great pepper
How to Grow Peppers
By an eHow Contributor
Grow Peppers
How to Grow PeppersIf Peter Piper picked a peck of pickled peppers (or even fresh ones), he'd have a basket full of nutrition and great taste - not to mention some pretty good-looking veggies. Peppers are easy to grow when given their druthers: warm weather and a long growing season.
Difficulty: Easy
Instructions
Things You'll Need:
Bypass Pruners
Garden Trowels
Plants
Mulch
Pepper Seeds
Compost Makers
Garden Spades
Fertilizers
Cloches
Get what you need for every
project at HomeDepot.com 1
Buy pepper plants at the nursery for planting after all danger of frost has passed. Otherwise, start seeds indoors 8 to 10 weeks before the last expected frost.
2
Choose a site that gets full sun and has well-drained soil with a pH of 6.7 to 7.0 (see "How to Have Your Soil Tested"). Raised beds work wonderfully for peppers because they need warm soil, as well as warm air, to thrive.
3
Work a moderate amount of compost or manure into the soil, then dust the planting surface with a fine layer of Epsom salts and work it into the soil. It will provide magnesium, which peppers need for good development.
4
Harden off the seedlings, whether homegrown or store-bought (see "How to Harden Off Seedlings"), then plant them outdoors two to three weeks after the last frost and when the soil temperature has reached 60 degrees F. Set normal-size varieties 14 to 16 inches apart and smaller ones an inch or two closer.
5
Provide support for varieties that grow over a foot tall.
6
Keep the soil evenly moist; especially when the fruits are developing, peppers need about an inch of water a week. After the ground has warmed thoroughly, mulch with organic matter to conserve moisture and deter weeds.
7
Spread compost or a balanced organic fertilizer around the plants when they flower and again three weeks later.
8
Harvest peppers early and often - the more you pick, the more the plants will produce.
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Need Hydroponic Supplies?FullSpectrumHydro.com
Best local prices - Great Specials. Come in and grow like a Pro with Us
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Indoor Growing Kitswww.StealthHydroponics.com
Complete Hydroponic Growing Kits & Supplies. View Our Online Demo!
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Tips & Warnings
Peppers taste good from the moment they're big enough to eat, but their stock of vitamins A and C is highest when the fruits have reached full maturity and (in the case of nongreen varieties) achieved about 2/3 of their destined color.Don't let the similarity in names confuse you: Garden peppers, of the genus Capsicum, are no relation to the black pepper on your spice rack. That comes from the seeds of a plant called Piper nigrum, which hails from Sri Lanka and India.For a novel touch in an ornamental garden or salad bowl, try 'Purple Beauty' and 'Sweet Chocolate' (yes, it matures to a yummy shade of cocoa). But be forewarned: They turn green when you cook them.If you live north of USDA zone 4, your peppers will need extra help to reach maturity. Start seeds extra-early indoors, protect young plants with cold frames or cloches (bell-shaped glass jars sold in nurseries and catalogs) and look for short-season varieties such as 'Ace' (60 to 80 days), 'Biscane' (65 to 85 days) or 'Yankee Bell' (65 to 85 days).Insects cross-pollinate peppers with abandon. Plant hot peppers and sweet peppers at least 900 feet apart; otherwise your sweet peppers will deliver a kick you hadn't bargained for.
By an eHow Contributor
Grow Peppers
How to Grow PeppersIf Peter Piper picked a peck of pickled peppers (or even fresh ones), he'd have a basket full of nutrition and great taste - not to mention some pretty good-looking veggies. Peppers are easy to grow when given their druthers: warm weather and a long growing season.
Difficulty: Easy
Instructions
Things You'll Need:
Bypass Pruners
Garden Trowels
Plants
Mulch
Pepper Seeds
Compost Makers
Garden Spades
Fertilizers
Cloches
Get what you need for every
project at HomeDepot.com 1
Buy pepper plants at the nursery for planting after all danger of frost has passed. Otherwise, start seeds indoors 8 to 10 weeks before the last expected frost.
2
Choose a site that gets full sun and has well-drained soil with a pH of 6.7 to 7.0 (see "How to Have Your Soil Tested"). Raised beds work wonderfully for peppers because they need warm soil, as well as warm air, to thrive.
3
Work a moderate amount of compost or manure into the soil, then dust the planting surface with a fine layer of Epsom salts and work it into the soil. It will provide magnesium, which peppers need for good development.
4
Harden off the seedlings, whether homegrown or store-bought (see "How to Harden Off Seedlings"), then plant them outdoors two to three weeks after the last frost and when the soil temperature has reached 60 degrees F. Set normal-size varieties 14 to 16 inches apart and smaller ones an inch or two closer.
5
Provide support for varieties that grow over a foot tall.
6
Keep the soil evenly moist; especially when the fruits are developing, peppers need about an inch of water a week. After the ground has warmed thoroughly, mulch with organic matter to conserve moisture and deter weeds.
7
Spread compost or a balanced organic fertilizer around the plants when they flower and again three weeks later.
8
Harvest peppers early and often - the more you pick, the more the plants will produce.
Palm Beach Couponswww.Groupon.com/Palm-Beach
1 ridiculously huge coupon a day. Get 50-90% off Palm Beach's best!
Need Hydroponic Supplies?FullSpectrumHydro.com
Best local prices - Great Specials. Come in and grow like a Pro with Us
Blueberry Plant Nurserywww.WillisOrchards.com
All Types and Sizes of Blueberry. High Quality and Fast Delivery.
Indoor Growing Kitswww.StealthHydroponics.com
Complete Hydroponic Growing Kits & Supplies. View Our Online Demo!
Ads by Google
Tips & Warnings
Peppers taste good from the moment they're big enough to eat, but their stock of vitamins A and C is highest when the fruits have reached full maturity and (in the case of nongreen varieties) achieved about 2/3 of their destined color.Don't let the similarity in names confuse you: Garden peppers, of the genus Capsicum, are no relation to the black pepper on your spice rack. That comes from the seeds of a plant called Piper nigrum, which hails from Sri Lanka and India.For a novel touch in an ornamental garden or salad bowl, try 'Purple Beauty' and 'Sweet Chocolate' (yes, it matures to a yummy shade of cocoa). But be forewarned: They turn green when you cook them.If you live north of USDA zone 4, your peppers will need extra help to reach maturity. Start seeds extra-early indoors, protect young plants with cold frames or cloches (bell-shaped glass jars sold in nurseries and catalogs) and look for short-season varieties such as 'Ace' (60 to 80 days), 'Biscane' (65 to 85 days) or 'Yankee Bell' (65 to 85 days).Insects cross-pollinate peppers with abandon. Plant hot peppers and sweet peppers at least 900 feet apart; otherwise your sweet peppers will deliver a kick you hadn't bargained for.
KEEP THIS ONE AWAY FROM THE CAR
Fri Dec 3, 11:38 am ET
World’s hottest pepper is ‘hot enough to strip paint’
By Brett Michael Dykes
Buzz up!367 votes ShareretweetEmailPrintBy Brett Michael Dykes brett Michael Dykes – Fri Dec 3, 11:38 am ET
Fiery food mavens seeking to one-up each other now have to gear up for a whole new test of culinary bravado: the world's hottest chili pepper.
Yes, the Naga Viper, the latest claimant to the world's-hottest-pepper crown, outdistances its predecessor, the Bhut Jolokia, or "ghost chili," by more than 300,000 points on the famous Scoville scale of tongue-scorching chili hotness. Researchers at Warwick University testing the Naga Viper found that it measures 1,359,000 on the Scoville scale, which rates heat by tracking the presence of a chemical compound. In comparison, most varieties of jalapeño peppers measure in the 2,500 to 5,000 range -- milder than the Naga Viper by a factor of 270.
[Related: Most dangerous food ingredients]
You might think the Naga Viper would hail from some part of the world with a strong demand for spicy food, such as India or Mexico. But the new pepper is actually the handiwork of Gerald Fowler, a British chili farmer and pub owner, who crossed three of the hottest peppers known to man -- including the Bhut Jolokia -- to create his Frankenstein-monster chili.
"It's painful to eat," Fowler told the Daily Mail. "It's hot enough to strip paint." Indeed, the Daily Mail reports that defense researchers are already investigating the pepper's potential uses as a weapon.
But Fowler -- who makes customers sign a waiver declaring that they're of sound mind and body before trying a Naga Viper-based curry -- insists that consuming the fiery chili does the body good.
"It numbs your tongue, then burns all the way down," he told the paper. "It can last an hour, and you just don't want to talk to anyone or do anything. But it's a marvelous endorphin rush. It makes you feel great."
[Related: Secret chili ingredients unveiled]
A member of the Clifton Chili Club -- a group of Brits who travel around sampling chilis -- decided to try one of Fowler's Naga Vipers on camera. You can watch his less-than-pleasurable experience here.
(Photo of Bhut Jolokia, the previous holder of the hottest pepper in the world title: AP/New Mexico State University
Saturday, December 25, 2010
healthy peppers
Health Benefits of Peppers
Peppers don't have that spicy image for nothing. This vegetable is an excellent way to spice up otherwise bland dishes. Peppers come in a beautiful array of colors and shapes. They add flavor, color, and crunch to many low-calorie dishes.
Health Benefits of Peppers
All peppers are a good source of
vitamins A, C, and K.
All peppers are rich in vitamins A, C, and K, but red peppers are simply bursting with them. Antioxidant vitamins A and C help to prevent cell damage, cancer, and diseases related to aging, and they support immune function. They also reduce inflammation like that found in arthritis and asthma. Vitamin K promotes proper blood clotting, strengthens bones, and helps protect cells from oxidative damage.
Red peppers are a good source of the carotenoid called lycopene, which is earning a reputation for helping to prevent prostate cancer as well as cancer of the bladder, cervix, and pancreas. Beta-cryptoxanthin, another carotenoid in red peppers, is holding promise for helping to prevent lung cancer related to smoking and secondhand smoke.
Besides being rich in phytochemicals, peppers provide a decent amount of fiber.
Hot peppers' fire comes from capsaicin, which acts on pain receptors, not taste buds, in our mouths. Capsaicin predominates in the white membranes of peppers, imparting its "heat" to seeds as well. The capsaicin in hot peppers has been shown to decrease blood cholesterol and triglycerides, boost immunity, and reduce the risk of stomach ulcers. It used to be thought that hot peppers aggravated ulcers. Instead, they may help kill bacteria in the stomach that can lead to ulcers.
Both hot and sweet peppers contain substances that have been shown to increase the body's heat production and oxygen consumption for about 20 minutes after eating. This is great news; it means your body is burning extra calories, which helps weight loss.
Red Sweet Bell Pepper, Fresh
Serving Size: 1/2 cup sliced
Calories 12
Fat 0 g
Saturated Fat <1 g
Cholesterol 0 mg
Carbohydrate 3 g
Protein <1 g
Dietary Fiber 1 g
Sodium 1 mg
Vitamin A:
green pepper 170 IU
red pepper 1,440 IU
Vitamin C:
green pepper 37 mg
red pepper 87 mg
Iron <1 mg
Carotenoids:
green 268 micrograms
red 1,146
Peppers don't have that spicy image for nothing. This vegetable is an excellent way to spice up otherwise bland dishes. Peppers come in a beautiful array of colors and shapes. They add flavor, color, and crunch to many low-calorie dishes.
Health Benefits of Peppers
All peppers are a good source of
vitamins A, C, and K.
All peppers are rich in vitamins A, C, and K, but red peppers are simply bursting with them. Antioxidant vitamins A and C help to prevent cell damage, cancer, and diseases related to aging, and they support immune function. They also reduce inflammation like that found in arthritis and asthma. Vitamin K promotes proper blood clotting, strengthens bones, and helps protect cells from oxidative damage.
Red peppers are a good source of the carotenoid called lycopene, which is earning a reputation for helping to prevent prostate cancer as well as cancer of the bladder, cervix, and pancreas. Beta-cryptoxanthin, another carotenoid in red peppers, is holding promise for helping to prevent lung cancer related to smoking and secondhand smoke.
Besides being rich in phytochemicals, peppers provide a decent amount of fiber.
Hot peppers' fire comes from capsaicin, which acts on pain receptors, not taste buds, in our mouths. Capsaicin predominates in the white membranes of peppers, imparting its "heat" to seeds as well. The capsaicin in hot peppers has been shown to decrease blood cholesterol and triglycerides, boost immunity, and reduce the risk of stomach ulcers. It used to be thought that hot peppers aggravated ulcers. Instead, they may help kill bacteria in the stomach that can lead to ulcers.
Both hot and sweet peppers contain substances that have been shown to increase the body's heat production and oxygen consumption for about 20 minutes after eating. This is great news; it means your body is burning extra calories, which helps weight loss.
Red Sweet Bell Pepper, Fresh
Serving Size: 1/2 cup sliced
Calories 12
Fat 0 g
Saturated Fat <1 g
Cholesterol 0 mg
Carbohydrate 3 g
Protein <1 g
Dietary Fiber 1 g
Sodium 1 mg
Vitamin A:
green pepper 170 IU
red pepper 1,440 IU
Vitamin C:
green pepper 37 mg
red pepper 87 mg
Iron <1 mg
Carotenoids:
green 268 micrograms
red 1,146
caned peppers
How to Can Hot Peppers in Vinegar
By Neela.S, eHow Contributor
Canned hot peppers add flavor and variety to salads and other foods. They can be prepared at home, and have a long shelf life of about 12 months, requiring no refrigeration. However, care must be taken to add the contents in proper measure and must be packed with lots of "head space" to get the desirable taste and flavor.
Difficulty: Moderately Easy
Instructions
Things You'll Need:
4 lbs. hot red, green or yellow peppers
5 cups vinegar
1 cup water
4 tbsp. salt
2 tbsp. sugar
2 garlic cloves
Jar grabber/tongs
Saucepan(s)
Storage jar(s)
Food canner
1
Pick peppers that are fresh, tender and crispy. Limp and old peppers will not be able to soak the oils properly and will start smelling bad after they have been canned.
2
Cut the peppers to remove their seeds and the core. Small peppers could be left as whole while larger one's could be halved or quartered.
3
Blister the peppers to remove their skin. Blistering is the process of frying the cut peppers, skins down, in a medium hot frying pan. The skins turn brown and tender and are easy to peel.
4
Place the peppers in a pan and cover with a damp cloth. This process cools the peppers and also makes it easier to peel them.
5
Mix vinegar, water, salt, sugar and garlic in a saucepan and boil for about 10 minutes.
6
Remove the garlic cloves from the oil and discard. Garlic left in oil for a long time could cause botulism.
7
Pour the vinegar mixture onto the peppers and fill in jar(s). Take care to leave some heading space at the top of the jar. Heading space provides for expansion of packaged contents due to climate changes and other factors.
8
Snug the lids down onto the jar(s) and put on the rings.
9
Boil the jar(s) in a food canner (a device for sterilizing canned food usually available at food stores or online) for about 10 to 20 minutes depending on their size.
It would normally take about 10 minutes for half-pint jars and 20 minutes for a pint sized jar.
10
Lift the jar(s) from the canner with a grabber/tongs and let them cool overnight.
11
Store the jar(s) in a dark cool place. They have a shelf life of about 12 months and do not require refrigeration.
By Neela.S, eHow Contributor
Canned hot peppers add flavor and variety to salads and other foods. They can be prepared at home, and have a long shelf life of about 12 months, requiring no refrigeration. However, care must be taken to add the contents in proper measure and must be packed with lots of "head space" to get the desirable taste and flavor.
Difficulty: Moderately Easy
Instructions
Things You'll Need:
4 lbs. hot red, green or yellow peppers
5 cups vinegar
1 cup water
4 tbsp. salt
2 tbsp. sugar
2 garlic cloves
Jar grabber/tongs
Saucepan(s)
Storage jar(s)
Food canner
1
Pick peppers that are fresh, tender and crispy. Limp and old peppers will not be able to soak the oils properly and will start smelling bad after they have been canned.
2
Cut the peppers to remove their seeds and the core. Small peppers could be left as whole while larger one's could be halved or quartered.
3
Blister the peppers to remove their skin. Blistering is the process of frying the cut peppers, skins down, in a medium hot frying pan. The skins turn brown and tender and are easy to peel.
4
Place the peppers in a pan and cover with a damp cloth. This process cools the peppers and also makes it easier to peel them.
5
Mix vinegar, water, salt, sugar and garlic in a saucepan and boil for about 10 minutes.
6
Remove the garlic cloves from the oil and discard. Garlic left in oil for a long time could cause botulism.
7
Pour the vinegar mixture onto the peppers and fill in jar(s). Take care to leave some heading space at the top of the jar. Heading space provides for expansion of packaged contents due to climate changes and other factors.
8
Snug the lids down onto the jar(s) and put on the rings.
9
Boil the jar(s) in a food canner (a device for sterilizing canned food usually available at food stores or online) for about 10 to 20 minutes depending on their size.
It would normally take about 10 minutes for half-pint jars and 20 minutes for a pint sized jar.
10
Lift the jar(s) from the canner with a grabber/tongs and let them cool overnight.
11
Store the jar(s) in a dark cool place. They have a shelf life of about 12 months and do not require refrigeration.
Friday, December 24, 2010
HOT SAUCE: A Wealth of Health InformationScoville ScaleThe ...
HOT SAUCE: A Wealth of Health Information
Scoville Scale
The ...: "A Wealth of Health Information Scoville Scale The method of testing a pepper’s pungency units invented by Wilbur Scoville in 1912. Mr. Scovi..."
Scoville Scale
The ...: "A Wealth of Health Information Scoville Scale The method of testing a pepper’s pungency units invented by Wilbur Scoville in 1912. Mr. Scovi..."
Thursday, December 23, 2010
health news
Health Information
Scoville The method of testing a pepper’s pungency units invented by Wilbur Scoville in 1912. Mr. Scoville determined his test results by taking the extracts of many types of chili peppers and diluting them in a sugared water solution until none of the heat remained. The testing was accomplished by a panel of 5 “judges” who would taste these solutions and then tell Mr. Scoville when they no longer felt any heat. This testing was very subjective as your can imagine and results were not very consistent.
Scoville Rating Type of Pepper
15,000,000 – 16,000,000 Pure capsaicin (Unavailable through a natural grown plant and is only synthetically developed)
8,600,000 – 9,100,000 Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, norhydrocapsaicin) (Unavailable through a natural grown plant and is only synthetically developed)
2,000,000 – 5,300,000 Standard U.S. Grade pepper stray, FN 303 irritant ammunition (Unavailable through a natural grown plant and is only synthetically developed)
855,000 – 1,050,000 Bhut Jolokia aka Naga Jolokia (Hottest naturally grown pepper)
350,000 – 580,000 Red Savina Habanero
100,000 – 350,000 Habanero chili, Scotch Bonnet Pepper, Datil Pepper, Rocoto, Jamaican Hot pepper, African Birdseye, Madame Jeanette
50,000 – 100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000 – 50,000 Cayenne Pepper, Aji Pepper, Tabasco Pepper, some Chipotle pepper
10,000 – 23,000 Serrano Pepper, some Chipotle peppers
2,500 – 8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper)
500 – 250 Anaheim pepper, Poblano pepper, Rocotillo Pepper
100 – 500 Pimento, Pepperoncini
0 No heat, Bell pepper
Scoville The method of testing a pepper’s pungency units invented by Wilbur Scoville in 1912. Mr. Scoville determined his test results by taking the extracts of many types of chili peppers and diluting them in a sugared water solution until none of the heat remained. The testing was accomplished by a panel of 5 “judges” who would taste these solutions and then tell Mr. Scoville when they no longer felt any heat. This testing was very subjective as your can imagine and results were not very consistent.
Scoville Rating Type of Pepper
15,000,000 – 16,000,000 Pure capsaicin (Unavailable through a natural grown plant and is only synthetically developed)
8,600,000 – 9,100,000 Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, norhydrocapsaicin) (Unavailable through a natural grown plant and is only synthetically developed)
2,000,000 – 5,300,000 Standard U.S. Grade pepper stray, FN 303 irritant ammunition (Unavailable through a natural grown plant and is only synthetically developed)
855,000 – 1,050,000 Bhut Jolokia aka Naga Jolokia (Hottest naturally grown pepper)
350,000 – 580,000 Red Savina Habanero
100,000 – 350,000 Habanero chili, Scotch Bonnet Pepper, Datil Pepper, Rocoto, Jamaican Hot pepper, African Birdseye, Madame Jeanette
50,000 – 100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000 – 50,000 Cayenne Pepper, Aji Pepper, Tabasco Pepper, some Chipotle pepper
10,000 – 23,000 Serrano Pepper, some Chipotle peppers
2,500 – 8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper)
500 – 250 Anaheim pepper, Poblano pepper, Rocotillo Pepper
100 – 500 Pimento, Pepperoncini
0 No heat, Bell pepper
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