Red Pepper

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Red Pepper

Postby wheels » Fri Aug 26, 2016 2:27 pm

I know, it sounds like the baddie in a John Wayne movie!

And, that I should already know this, but is the spice Réd Pepper in the US similar to Cayenne pepper? Hotter? Milder?

Phil
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Re: Red Pepper

Postby NCPaul » Fri Aug 26, 2016 2:34 pm

When I see red pepper in a recipe I equate it with these:
http://www.thespicehouse.com/spices/cru ... es#content
They are about half the heat of cayenne.
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Re: Red Pepper

Postby wheels » Fri Aug 26, 2016 3:26 pm

Thanks Paul.

Phil
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Re: Red Pepper

Postby onewheeler » Fri Aug 26, 2016 6:24 pm

Phil, have you been reading that tortilla recipe with red chili sauce in the Grauniad this week? It seemed to have a ridiculously large amount of chili in it :D

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Re: Red Pepper

Postby wheels » Fri Aug 26, 2016 7:14 pm

No, I've not seen that yet. Dad passes the supplement on to me when he's finished with it. Was it one of Yotam Ottolenghi's recipes?

This was in a frankfurter recipe.

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Re: Red Pepper

Postby NCPaul » Fri Aug 26, 2016 7:23 pm

First I had to google Grauniad then find that recipe. :D That red chili sauce would be made from ancho chili powder which has almost no heat but is the backbone of many Mexican sauces.
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Re: Red Pepper

Postby onewheeler » Fri Aug 26, 2016 8:40 pm

No Phil, it was Deborah Madison (who?!)

40 g of red chili powder between two people seemed a bit over the top when I read it, being used to the hot stuff. Googling around seems to suggest that it might refer to a less hot chili pepper cut with various herbs so less likely to cause a fire in the toilet pan :lol:

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Re: Red Pepper

Postby wheels » Fri Aug 26, 2016 11:44 pm

The US chili powder's like this. It's a mix of all sorts of spices; not like the stuff from my local (Asian Owned) shop - his needs respect, if it says 1 teasp in a recipe, put ¼ teasp in and it'll still blow your brains out!

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