-I heard that some chile pepper plants are perennials, are they, and if so, which ones?
-All pepper plants are perennials if the conditions are favorable (no frost or freezing temperatures). Southern California and Florida (here in the continental U.S.) are probably the only places where you can grow peppers as perennials.
-I have a small chile garden and have noticed that many of the jalapeo chiles get black or dark areas on them as they near maturity. Other than these spots, the chiles seem fine. Can you explain what these are? Is there anything I can do to prevent them?
-This purpling or blackening is due to direct sunlight, and can be avoided by producing a bushier canopy that shades the pods.
-Are ornamental varieties of chiles poisonous?
-There are absolutely no varieties of peppers that are poisonous; all capsicum species are edible. Some of the ornamental varieties just don't taste very good, while others are extremely hot or pungent, which may lead to this misconception; however, there is an ornamental plant called a False Jerusalem Cherry, botanical name, Solanum Capsicastrum, which is poisonous and not intended for consumption. It is not a chile plant, only a relative.
Learn how to cook amazing Southwestern cuisine! Jane Butel is author of 23 cookbooks and republication of 8 best sellers. These cookbooks are easy to read and full of treasured authentic, well tested Southwestern recipes.
Led by Jane Butel, the "Queen of Chiles" and founder of a uniquely American cuisine, real women who love chiles, and eat them to stay healthy and to spice up their lives, are celebrated in this beautiful and distinctive cookbook.
Beloved chili. Passionate Chili. Chili, the star of cook-offs, the obsession of societies, and the subject of endless debate over its proper preparation. Has there ever been a better time to be a chili head? This best selling cookbook is even bigger and better then the orginal. That is why we are reintroducing Jane Butel's CHILI MADNESS and making a great cookbook even better. Praised as "an elegant celebration" (travel + leisure) that "chile lovers will love" (New York Post), it's a spicy bestseller.
This cookbook contains favorites from the original "Jane Butel's Southwestern Grill". The Ultimate guide to grilling and smoking, has recipes for grilling such as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Fresh Ham with Raisin Bourbon Sauce.
Jane Butel's Best of Mexican Regional Recipes e-Book
DOWNLOADABLE E-BOOK contains every recipe from the classes which cost $1600 to attend. Each recipe is a favorite, authentic, regional Mexican recipe that I have collected from the many years of visiting Mexico since childhood. I simplified them so the authentic, rich, flavors persisted yet they can be made in home kitchens with widely available ingredients.
You will love the flavors you will be able to create and the simple, straight forward, easy to follow instructions. You see the recipes have not only been tested by me-- they have been cooked by each class, so any unclear instructions were clarified.
Red Chile Harvest VHS
Jane guides you through the Red Chile Harvest and all that makes Autumn in New Mexico so special. Learn how to make a Ristra, those lovely strings of ripe peppers to hang at your door and bring good fortune to your home (shown at left). Then learn to prepare Red Chile favorites, such as Carne Adobado, Red Chile Sauce and more. Time: 39:43
Price: $19.95 Sale Price: $5.00
Bowl of Red VHS or DVD
You haven't really had chili until you've had "Bowl of Red." All the inside hints and tips for making the perfect award winning "Bowl of Red" are shown. Jane prepares Fixins' and Mixins' plus Blue Corn and Jalapeno Skillet Bread. Gordon does his Fabulous Frijoles. Time 25:42.