Tips on cooking or brewing with hot peppers.
December 18, 2007 10:26 AM Subscribe
Tell me about cooking (or better yet, brewing) with hot peppers.
posted by nebulawindphone to food & drink (14 answers total) 2 users marked this as a favorite
I'm looking to make a batch of ancho chili mead. I'd like it to have as much of the fruity ancho flavor as possible, and as little heat or bitterness — I know that some heat is inevitable, but I want this stuff to be drinkable for ordinary humans and not just rabid chili-heads, so I'm aiming for a nice warm tingle and not a vicious burn.
Cooks: How do you maximize the flavor, and minimize the heat, when cooking with hot peppers? Methods involving fat (steeping in oil, frying) aren't really an option here. Anything involving water, sugar, honey or alcohol is ideal.
Homebrewers: Have you ever brewed with hot peppers? Did you add them to the boil, in primary, in secondary, to the bottle, or what? How'd it turn out? What did you learn?