Capsaicin, the chemical that makes peppers hot, is not water-soluble but is alcohol-soluble. If you eat a pepper that’s too hot, take a swig of vodka. | Community Post: 32 Alcohol-Related Lifehacks Every Adult Should Know
ENCHILADA SUIZA STACK 3-4 chicken breasts, cooked & shredded 8 green onions, chopped 3 cloves garlic, chopped 2 jalapenos, chopped 2 cups Salsa Verde 1 cup Monterey Jack cheese, shredded 1 cup Swiss cheese, shredded 6-8 tortillas
The Scoville Scale of Hotness #Infographic #infografía
How to properly store and cook with fresh herbs via @CookSmarts #flavor #herbs
Grill Master - How long to cook your meat #Infograph
90 days. Second hottest chili on the planet! Wrinkled, lantern-shaped fruits ripen to a searing red-orange. Named as the world’s hottest pepper by the New Mexico Chile Institute, dethroning the previo
HOW TO CHOOSE PEPPERS ... Peppers with 3 BUMPS on the bottom are sweeter and better for eating raw. Peppers with 4 BUMPS on the bottom are firmer and better for cooking.
Cómo hacer que las verduras y determinadas frutas aguantes un poco más tiernas.