Aji Amarillo peppers are a popular choice in Peruvian cuisine, with a moderate heat level of 30,000 to 50,000 SHU. These ...

I went up the ranks of the Scoville scale, dosing myself with Thai bird chiles, Scotch bonnets, habaneros, Trinidad Moruga scorpions and bhut jolokias, also known as ghost peppers, whose intensity ...

Combine the peppers, mangoes, sugar, salt, ginger, mustard and vinegar in a deep stew pan and cook until the peppers are soft (about 25 minutes). Purée to a smooth batter consistency in a food ...

South American sauces emphasize fresh ingredients native to their countries' respective regions, with herbs like cilantro and ...

Store black pepper in the same way as other spices. Whole peppercorns keep for longer than ground pepper. Remember: ready-ground and cracked pepper will eventually go stale, just like other ground ...

This dish is named for the yellow chili pepper grown all over Peru. The aji amarillo is a spicy, fruity chili pepper used in classic Peruvian cooking. Aji amarillo marinated grilled pork loin with ...

Peel off the tomato skins. Place the halved peppers into an ovenproof dish (preferably one that will be nice enough to present later), cut-side up. Place the garlic inside the peppers and then fit ...

Stuffed peppers are a delicious way to get more veggies on my plate, and they're scalable to feed a crowd or provide leftovers. I decided to try stuffed-pepper recipes from Ree Drummond ...

By Korsha Wilson As a child, the cookbook author Lesley Enston learned maybe the most important lesson about pepper sauce from ... “They make me think of smoldering coals,” Ms.