Trying to Find New Ways to Use Peppers
These tiny peppers pack a big punch and can really heat up whatever you’re trying to season, without much effort. Pepper hotness is measured by the Schofield scale, developed by Dr. Wilbur Scofield in 1912. A regular jalapeno pepper rates between 2500 – 5,000 on the scale, the chili piquin, between 50 and 70,000! I usually pick, dry and then grind them up into a powder in my pestle. If I have any left over I usually take into my friend Pete Schroeder, who loves spicy peppers and loves to cook. This last batch I took him ended up in a bottle of balsamic vinaigrette that he uses to season things like cabbage. So that’s what I did, I stopped by H-E-B, picked up a resealable bottle of balsamic vinaigrette and dumped a bunch of my peppers inside. When I open it during Thanksgiving, I’ll let you know how it tastes.