When you’re a true chilehead, being prepared while on-the-go is of utmost importance.
IF YOU’RE CLUTCHING THIS MAGAZINE IN YOUR HOT LITTLE HANDS, I ALREADY KNOW THAT YOU’RE A FOODIE. It probably also wouldn’t be a stretch to guess that you’re a chilehead of the highest order—otherwise known as a heat freak, a bona de, never-say-die zest zealot who is beyond addicted to the flavor and heat of chile peppers.
There are those of us whose fanaticism is so high, that we have to have heat with every meal. (Guilty!) But what do we do in situations where a restaurant is chile-less, or your family hasn’t yet been converted to the spicy side? The simple answer? Bring the heat with you!
Esta historia es de la edición August 2016 de Chile Pepper.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor ? Conectar
Esta historia es de la edición August 2016 de Chile Pepper.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
From Mild to Wildly Hot
Give your palate the ultimate gift this season: Train it to take the heat—and appreciate the mild chiles, too!—with dishes that scale up in spice with each passing day.
A Shot of Flavor
For zestiness when you’re short on time, try these injections, marinades and more.
Ciao Chile's
Italy lays claim to countless varieties of the peperoncini. Learn more about some of our favorites, plus how you can integrate them in your own kitchen.
Finding The Wild Chiltepíns
A journey through the back roads of Sonora gave Dave Dewitt a better understanding of the coveted pepper plant.
Foodie Paradise, Found
Puerto Vallarta, Mexico, might just be culinary perfection.
Go For The Disc-It
This seemingly simple grill might be one of the most versatile around.
Green Ambition
Watch your back, Hatch! Pueblo is catching fire.
Have Heat, Will Travel
When you’re a true chilehead, being prepared while on-the-go is of utmost importance.
'Cue & A
Husband-and-wife team Bill and Barbara Milroy, chefs and owners of Texas Rib Rangers Products, are spilling their secrets—just for you. Read on for their unique ideas, tried- and-true tips and, of course, insightful information when it comes to grilling.
Make The Perfect Pasta
Get the water boiling! These handy tools will help you whip up oodles of noodles in your own kitchen.
