Local chefs share how they choose which peppers to use for dishes that straddle the line...
, there is a key decision that needs to be made with any dish. Do you intend to make it hot, or do you want to use just the right amount that provides the added kick?
Heat is judged on the Scoville scale that was first adopted more than 100 years ago by pharmacist Wilbur Scoville. The scale is based on the amount of an active component called capsaicin, which translates into the blast of heat from the oily pepper spices that you feel on your tongue. As time has passed, pepper enthusiasts, who often go by the proud label"chile heads," have tried their best to grow hotter and hotter peppers.
What constitutes hot vs. too hot is dependent on the eater and experience. Chef Jason Dady, co-owner of Two Bros. BBQ Market on West Avenue, offers up five bacon-wrapped smoked jalapeño poppers loaded with cream cheese and wrapped in bacon on his appetizer menu. The smoked stuffed jalapeños have been a top seller for years at his barbecue bastion, where you can get five of them for $8.
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