www.sausagemaking.org

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

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.

Thanks Paul.

Phil

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

Martin/

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.

Phil

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

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

Martin/

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!

Phil