Cayenne pepper

The Cayenne Pepper is one of those sensational spices that bring a rush of saliva to your mouth. Apart from being used as a spice in cooking, this great spice is the king amongst the medicinal herbs as well, with some amazing health benefits.

Scientific and other common names

The scientific name for Cayenne pepper is Capsicum minimum or Capsicum fastigiatum. It is commonly known as the Red Chili powder, the Cow Horn Pepper, the Guinea spice, the Aleva or the Bird pepper.

On the Scoville Scale

The Scoville Heat Unit (SHU) rating of the cayenne pepper is between 30,000 and 50,000 SHUs. This rating is quite tolerable, but it would definitely take a bit of time for you to get adjusted to this pepper. And once you get accustomed to this, you are up some delicious recipes using Cayenne Pepper.

Places where largely found

Its plants are now grown largely in India, East Africa, Mexico and the United States. It originated in South America, where its plants have been under cultivation since prehistoric times.

Preferred climate for cultivation

Most varieties of cayenne can be grown in a variety of locations and need approximately 100 days to mature. Cayenne, just like other peppers, prefer warm, moist, nutrient-rich soil in a warm climate so mostly sub-tropical and tropical regions; however, they can be grown annually in temperate climates also. They can be grown over winter if protected from frost, and require some pruning.

How to use Cayenne Pepper

It is to be sprinkled on bacon prior to frying and used in the dusting flour for fried chicken, fish and other vegetables.

Recipes using Cayenne Pepper

Having myriad uses in culinary, medicinal and antifungal categories, the Cayenne Pepper is a great pepper to be used. In cooking, it finds its use in almost all kinds of seafood items including oysters, trout, scallops, sardines, smoked salmon, lobster and crayfish.

It goes well with egg dishes such as omelet’s and soufflés as well. Also, it adds flavor to roasted, grilled, fried or stewed meats.

Again, it can be used in the making of cheese straws and biscuits, marinades, pickles, ketchups, chutneys and smoked foods. Being an important ingredient of Worcestershire sauce is also the privilege of this hot yet tasty spice.

Scientific and other Common Names

New Mexico Hatch Pepper, known by the scientific name, Capsicum Annuum, is one of the most widely cultivated varieties of peppers in the world. It is also commonly referred to as the “Long-Green” or “Anaheim” types.

Availability and Structure

The availability of the New Mexican Hatch pepper is the most in the fall. Growing to as much as 9 inches in length and 2 inches in diameter, this variety of pepper is slightly elongated and has a blunt end. Its plants can grow up to 24 inches high.

The special red variety

The red variety is known as Chile Pasado in Mexico and is comparatively sweeter in taste.

On the Scoville Scale

The New Mexico Hatch Pepper has a medium heat level, though it varies a lot generally in between 1000 to 1500.

Places where largely found

True to its name, this variety of pepper originates in New Mexico and is grown in the Rio Grande Valley of New Mexico. The New Mexican Hatch pepper is one of the most important crops in the US and as a result of scientific breeding its yield and quality has seen a lot of improvement in the recent times.

The charm of using New Mexico Hatch Pepper

The New Mexico hatch pepper (sometimes confused with “Anaheim”, which is simply one of its varieties), is considered a good source of Vitamin C and B, in addition to supplementing iron, niacin, thiamin, magnesium, and riboflavin.

How to use New Mexico Hatch Pepper

It is used widely by making chili powder or flakes after having been roasted. Here are a few fine recipes for this wonderful pepper. Most of the American cuisines use the New Mexico pepper and can go up to two weeks under refrigeration.

Recipes using New Mexico Hatch Pepper

Both the red and the green varieties of the New Mexican hatch pepper are used in soups and stews and also in Mexican dishes like Chili, Enchiladas, Quesadillas, and Green Chile Stew. This pepper variety is considered the most suited for making ideal Chile’s Rellenos- Chiles stuffed with cheese, coated in egg, and fried.

Importantly, it fixes the special tantalizingly sensational spicy flavor really well into any food recipe.

ROTEL: Zest of the South-West
ROTEL Tomatoes and Chilies pastes and products add that sensational pungent flavor to make even ordinary dishes taste like the mouth-searing Southwestern classical cuisines. Having an extraordinary blend of good quality fresh tomatoes, spices, and green chilies, ROTEL recipes are simply out of this world.
Product List
There is a long list of some good products from ROTEL. First there is the oldest traditional product from ROTEL, the ROTEL original which is a delicious colligation of fresh tomatoes, hot green chilies and special spices. Salsa recipes with ROTEL Chunky are by far the best. This product is great for salads and casseroles as well.
The ROTEL Mild comes as a great choice for milder dips, eggs, soups and even quieter salads. This product is simply perfect if somebody is looking for a gentler, but fresh and flavored stuff.
Next is the ROTEL Hot which is a blend of diced tomatoes with chili peppers such as Habanerous to provide that requisite kick to spicy food lovers. It is surely the perfect choice for hot food lovers as these have the potential to make anybody shout ‘Yahoo’!
The ROTEL Mexican Festival is yet another fascinating ROTEL product which is made up of savory tomatoes, chilies, lime juice and cilantro to give your cuisines a very strong Mexican food tinge. You will surely love this.
The ROTEL Chili Fixin’s are the perfect thing for chili Southwestern food. Simply add these to get a replica of your favorite chili dishes. A single thin layer on your burger, omelette, hot dog, corn pies, and cheese dips would suffice for a memorable experience at home.
Sensational and Secret ROTEL Recipes
Food lovers are set up for a treat by following one of the sensational ROTEL salsa recipe mentioned on the ROTEL website. There is a special recipe each for ROTEL Famous Queso Dip, Spicy Cheese-Burger Dip, Cheesy Hawaiin Dip, Zesty Ranch Dip, South-West Mac’N Cheese, Cheesy Spinach & Bacon Dip, Zesty Chili Dip, the Fiesta Joe Sandwiches, Cowboy Nachos, Chicken Tortilla Soup, Baked Potato, Chicken Tortilla Soup, and many more special salsa recipes with ROTEL. So, follow any of these special ROTEL recipes, and have a Super Special Treat at home anytime.
Spice it up!
Now, spice your favorite food recipe up by adding just half a can of ROTEL!

This fresh tasting spicy corn salsa gets its kick from canned chipotle peppers. Canned chipotle peppers are really jalapeno peppers that are roasted and smoked. You can control the heat of this salsa when you prepare the chipotle peppers by removing the seeds when you add these peppers. The heat is packed within the seeds of these peppers.

Ingredients

• 2 ears very fresh corn 2 vine-ripened tomatoes 1 small red onion, diced 3/4 cup diced red bell pepper 2 jalapeno chiles, minced (save some of the seeds) 2 teaspoons pureed canned chipotle chiles 2 limes, juice of 1 tablespoon olive oil 1/4 cup chopped fresh cilantro Salt to taste

Instructions

1. Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into the same size dice as the onions and bell peppers. Combine the corn with the diced and minced vegetables; sprinkle in the reserved jalapeno seeds. Stir in the chipotle puree, lime juice, olive oil, cilantro and salt.

Cooking time (duration): 30
Diet type: Vegetarian
Diet (other): Low calorie, Reduced carbohydrate, Gluten free
Culinary tradition: hors d’oerves
Meal type: Mexican

Rotel Salsa
What makes Ro*tel so special? You know what I like most about Rotel salsa is simply that it is so dependable each time you open the can.  Each time you open a can of Rotel salsa you know exactly how it is going to tase, so you don’t have to worry about sometimes the salsa being too spicy, and sometimes it may not have enough of heat. This salsa can be put together very quickly, and best of all can make this so inexpensively. Making you own homemade salsa costs so much less than buying a jar of salsa from the grocery store. I like to stock up on Rotel when it goes on sale. I always have a few cans of Rotel sauce in my pantry.

Yield: approximately 1 1/2 cups.
1 Can Rotel Diced Tomatoes and Chiles
1 Large Tomato
2 Green Onions
1 tablespoon lime juice
1 garlic clove
1 teaspoon salt
Chop fresh tomato, green onions, and garlic, combine with can of Rotel tomatoes and salt to taste. I personally like to add a little fresh cilantro to this when I make it.

More about Rotel
History of Rotel

Recipes using Rotel
Rotel Cream Cheese Dip Recipe
Zesty Rotel Tiliapia Recipe
Mom’s Rotel Chicken Soup

Place tomatoes and green onions on a hot mesquite grill (over hot coals, not flames). Pile the cilantro on top, so that it does not touch the grill. Grill the vegetables 10 to 15 minutes, or until the peppers are soft.

Place the vegetable oil in a saute pan over medium-high heat. Add the serranos and saute until the peppers are soft.

Place the serranos, tomatoes, onion, and cilantro in a food processor fitted with the metal blade. Process until coarsely ground. Remove tomato mixture to mixing bowl and stir until ingredients are evenly distributed. In a separate bowl, mix garlic, lime juice, salt, white pepper, oregano, and water until well- blended. Add garlic mixture to ground vegetables and mix thoroughly.
Source: Houston Chronicle
Additional information:
How to grill peppers

Mix all ingredients including reserved pineapple juices in medium bowl. Cover and let stand at least 1 hour at room temperature. Stores well in the refrigerator for up to a week.