General Vega asked:

I recently started a store called The Hot Sauce Collector at http://hotsauce.zlio.com — I’ve been collecting hot sauce for five years and am quite passionate about hot sauce and fiery foods. This store seemed like a great entrepreneurial experiment in web stores, with the potential to build highly-targetted sites focused on particular products and product genres. My thesis was that a focused site could outcompete broader, larger sites in depth and quality of coverage. Any tips on how I could make The Hot Sauce Collector a better site for my customers would be much appreciated. Thanks in advance!

Alizee Z asked:

I am a big big fan of enchilada, It’s the first time I tried to check on the recipe because I finally decided to make one.. And surprisingly, that secret blend of recipe was: tomato sauce + chili pepper + cocoa? WHoa! poor taste buds, I never saw it coming! Has anyone tried and cook w/o COcoa? Is it really necessary. I’m scared man.

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If you’re like me, you multitask because there’s never enough time in the day. That’s why I like using a diet for more than just weight loss.

I call it “Two-fer Dieting.”

I first tried it years ago. You see, I was researching a medical problem when I discovered intriguing information about how foods may help certain medical conditions.

I was skeptical at first. But I eventually tried some of these foods on myself or a family member with exciting results.

We seemed to have the most success with using certain foods to reduce my mother’s blood pressure. In just 7 weeks, it dropped to 132/68 from 168/88. Without medication.

Can I absolutely prove it was the foods that lowered her blood pressure?

No.

But we tried it twice–under different conditions–and it worked both times.

I’d like to share with you–for educational purposes only–some of the other information I discovered.

So here’s a “hot” tip that may help you or a loved one to lose weight… and breathe a little easier.

Add chile peppers to your diet.

Yep, it’s that easy.

A study in the British Journal of Nutrition showed that hot peppers boost your metabolism temporarily. And that causes you to burn extra calories… at least for a while.

There are many kinds of chile peppers. Jalapenos, serranos, and habaneros are just a few. But usually, the smaller the pepper, the hotter.

A substance called capsaicin makes the peppers hot.

But chile peppers may do more than just boost your metabolism. And that’s where “Two-fer Dieting” comes into play.

You see, these hot peppers may also help with emphysema, chronic bronchitis, maybe even asthma. But you should check with your doctor to be sure it’s okay for you to try them.

Supposedly, garlic, Tabasco sauce and other hot foods work, too. But we used chile peppers–specifically, jalapenos.

I tried this with my mother. She’s an ex-smoker who developed emphysema and had to go on oxygen therapy.

Before trying the peppers, my mother was using oxygen more and more often. Even with medication, she’d have her oxygen on all evening while watching TV.

So one night, I talked her into trying a small bite of a jalapeno pepper. She was reluctant because she doesn’t like hot food.

But at my urging, she finally took one small bite.

She never swallowed it.

In fact, that little piece of pepper was only in her mouth for a few seconds before she spit it out.

Between wild gulps of milk, she accused me of trying to kill her. Her eyes were watering, her nose was running, her mouth was burning. Badly.

She refused to take another bite.

But that evening, she watched TV without oxygen.

The following night, I talked her into taking another bite of jalapeno pepper. She didn’t react as dramatically, but she still didn’t swallow.

Again that evening, she watched TV without oxygen.

After that, she refused to eat any more peppers. But the effects from just those small bites lasted about another two days.

I’ve tried to talk her into sampling a mild salsa or a few drops of Tabasco sauce in tomato juice. But she’s not budging.

As anyone who’s read I Love to Cheat knows, I had to devise a diet to meet her needs and wants. Or she wouldn’t stay on it.

And unfortunately, she doesn’t want hot food.

I’ve read of people greatly reducing their usage of oxygen or breathing medication after trying chile peppers. I even remember one case where someone supposedly got off oxygen altogether.

Do I know if these stories are true?

No.

But I thought it was worth a shot. And it did seem to help my mother. Even if it was only for a short time.

If she could have tolerated hot food, I would have encouraged her to eat a hot, spicy meal 2 or 3 times a week. Or if she could only eat small bites, then maybe a few bites each evening.

Dr. Irwin Ziment, Professor Emeritus of Clinical Medicine, Department of Medicine at UCLA, was quoted in or perhaps authored some of the research I read. I didn’t keep all those articles and studies because it was only for my personal use. I just remember his name.

But if you want to learn more, you can put his name or “chile peppers” into a search engine to see what you come up with.

Be careful if you handle chile peppers when cooking. You need to wear gloves or you can get burned. We bought jalapenos ready-to-eat in a jar. I think they were pickled.

You’ll probably want to avoid hot peppers if you suffer from heartburn or have bleeding problems. I believe chile peppers have anti-clotting properties.

I also believe there’s some controversy about chile peppers and cancer. In unusually high amounts, they may cause cancer. But some studies suggest that in lower amounts, they may prevent cancer.

There are no definitive studies so I don’t know which, if either, is correct. You may want to discuss this with your doctor.

My mother wouldn’t see our chile pepper experiment through, so I don’t know if she would’ve been able to get off of oxygen or not. But it seemed to help her dramatically for a short time.

So if you like hot food or believe you can acquire a taste for it, you may want to try chile peppers.

But see your doctor FIRST. You never know if you have a condition or take a medication that wouldn’t mix well with hot peppers.

Important Disclaimer: This isn’t medical advice and it’s not a substitute for any advice or treatment from your physician. You should always see your doctor before starting any new diet.

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Thickened with peanuts like some Veracruz sauces, and made with the classic Mexican technique of blending and then frying the sauce ingredients, this mild chili makes for an earthy modern-day meal. Heat a large saucepan over medium heat, add olive oil. Chop the chicken into bite-size pieces and add to the saucepan. Brown the chicken till done, about 10-12 minutes. Add all canned ingredients, then all the spices. Stir well. Bring to a boil, then reduce heat and simmer 20-30 minutes, stirring occasionally. Add salt and pepper to taste. Serve with sour cream, cheese, chives or anything you would put on chili.

use less chili pepper if you prefer milder heat levels. Coconut cream is available in Asian markets and some supermarkets; if you can’t find it, here’s the perfect substitute: Open a can of coconut milk without shaking it first, and use the thick cream at the top plus enough of the milk to make one cup. It’s time for a recipe. Lately, between playing free rice and writing my novel (I’m actually using my outline and writing five pages a day), I’ve been been reading recipes and trying to come up with the perfect white chicken chili.

I’m ready to share this one, although if you make it, you should feel free to make alterations to it. Every time I make it, I love it more than I did the last time, and I suspect that’s because I never make it the same way twice. In a large skillet over medium-high heat, brown the onions until translucent and then add the chicken, stirring occasionally until all the pieces are evenly brown. Set aside. In a Dutch oven, over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in the cans of cannellini beans, corn, garlic, cumin, crushed red pepper, smoked paprika, and chili powder. Stir in the chicken and onion mixture.

Let cook for a long time, at least a half hour, and then add the cream of chicken soup. I usually put the sour cream in it after it’s cooked, although if it seems to need thickening, I add more. I apologize for the can of cream of chicken soup. I usually hate recipes that call for canned soup, but once I made this recipe and left it out, and…well, it didn’t taste as good. I’m sorry to say this, but it’s true. I suppose a more ambitious person could create their own cream of chicken stuff that would be just as good, but this recipe has the advantage of being quick, easy, and tastes wonderful on a cold evening. And it’s even better the next night! And by the third night, it’s the best thing you ever put in your mouth! Ready you are Chili Chicken with Basil and Coconut Please visit in the site www.indomunch.com for extra details.

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I have been growing a thai ornamental pepper plant for a while and ive picked lots of small peppers (less than an inch big) and dried them. I have under 20. I want to make a mini batch of hot sauce with them but im not sure how..

They are super hot (50,000+ scolenes) and you can tell just by biting into one (OUCH!).

So does anyone have any good hot hot recipes for my peppers?

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. asked:

That sauce that you dip taco chips to. it’s with vinegar, tomato, onion, chili peppers (green, red), etc.

It’s so delicious. i live in europe so there may not have ingredients that’s available in US.
how long can i store that sauce in the fridge before it get ruined?

also i dont access to jalapeno pepper. can i subtitute it with dried red pepper?

how it will taste if i just use standard onion?
what can use this sauce for aside from tacos chips?

can i pour it on toast bread or sausages?

Jill asked:

My husband loves spicy food, jalapeños and what not. I grew up without eating much spicy food. Taco Bell was about as hot as it got. But he’s always trying to get me to try new things. He often cooks various peppers and jalapeños and just being here when he cooks, I start coughing and my sinuses begin pouring. I finally tried something he made and he didn’t use any spices, just regular bell peppers. He said they don’t have capsaicin so they’re not spicy. But just as I took a bite, my mouth was immediately on fire, my sinuses were pouring, I was sweating and I felt like my throat was closing. Not closing real bad, but it just felt weird. I was coughing and I couldn’t eat anymore. But I didn’t swell up or anything. So why would I react this way if they’re supposedly not spicy? He thinks I might be allergic but I don’t really think so. I mean, maybe, but maybe I just have really sensitive taste buds?

The Scoville scale says they have no heat.
http://en.wikipedia.org/wiki/Scoville_scale

Will I get fat if I drink a lot of hot sauce?

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The recipe had chili sauce, vinegar, red onion, bell pepper ground turkey. I cant find my cook book White Trash Cooking by Ernest Mathew Mickler

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A couple of years ago my brother took early retirement and after he finished doing all the jobs around the house he had always meant to do, if he ever found the time. He started on the garden; his wife however wasn’t best pleased, since she considered the garden to be her domain. Nevertheless she put up with it, she also accepted that he would help with the shopping, but what she wasn’t prepared to allow was any interference in the running of the household.

 

So she came up with a cunning plan to get him out of her hair, she bought him a fishing rod, all the equipment to go with it and suggested that he join a fishing club, which as far as I am aware he did. Although I never did hear how he got on with the fishing club, I did hear how he got on when he went on a sea fishing trip off the Northeast coast. It was amazing and to someone as new to fishing as my brother was, it must have seemed a fisherman’s dream come true. In one short trip alone he caught one hundred and seventeen mackerel, all by hand, no nets involved.

 

He gutted and cleaned the lot, gave a quite a few of them away to friends and family tried various recipes and even bought a smoker so that he smoke some of them. The rest he put in the deep freeze for future consumption and since he did another couple of trips I assume his deep freeze is still well stocked with mackerel as well as other fruits of the sea.

 

Mackerel is a health, fairly oily fish; full of omega 3, which is good for you and English mustard has the bite needed to make an excellent contrast with this rich fish. So why not try the recipe below I think you will enjoy it.

 

Fred Watson April 2008

 

Mackerel with mustard Sauce.

 

4 fresh mackerel

 

Salt and ground black pepper

 

1 ½ oz of butter

 

2 oz of finely chopped onion

 

For the Mustard Sauce

 

½ oz of butter

 

½ oz of flour

 

I large teaspoon of ready made English mustard

 

A pinch of sugar

 

½ pint of water

 

4 tablespoons of milk

 

1 oz of grated cheese

 

Method

 

To bone the mackerel yourself: gut and clean, remove the head, tail, fins and any tiny spines, cut open to the backbone from belly to tail.

Open out slightly and place on a board with skin side up,

Bang along the backbone until fish is flat. Turn over and you will find that the backbone just pulls out, remove any long bones remaining. Wash fish and pat dry.

 

Lay fish in a large flat dish, season with salt and pepper, cover with foil and bake in a moderate oven, Gas 6, 400ºF, 200ºC, for 15 minutes.

 

While it is in the oven melt butter in a small pan and cook onions until they are tender, put to one side.

***

Now make the sauce using another pan, melt butter, remove pan from heat and beat in the flour and mustard, add sugar and blend in water.

 

Return to the heat and bring to the boil, simmer for five minutes stirring often. Remove pan from heat and add milk and half of the cheese.

***

Take the dish out of the oven, scatter cooked onions over the top and pour sauce over. Sprinkle with the rest of the cheese and brown under a hot grill

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