LCBO Food & Drink Summer 2024

HEAT WAVE

Pepper It Up Whether subtly spicy or electrically intense, jalapeños can infuse all kinds of dishes and drinks with sensory sizzle.

PICK YOUR PEPPER

At 2,500 to 8,000 Scoville heat units, jalapeños deliver a moderate level of spice. Experiment with these other pepper varieties to dial down or amp up the heat.

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N Poblano Poblanos are among the mildest varieties of hot peppers. Their earthy, understated flavour makes them an excellent choice for serving grilled. When dried, they’re called ancho chilies, which can be used to add smoky flavour to sauces and moles. Scoville heat units: 1,000 to 2,000 G

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Serrano Serrano peppers taste similar to

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jalapeños but deliver more powerful spici ness. They’re nice when pickled in dishes like Italian giardiniera and also make frequent appearances in Mexican cuisine, including in salsas and guacamole. Scoville heat units: 6,000 to 23,000

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N Bird’s-eye chili Bird’s-eye chilies are commonly used to notch up the intensity of Southeast Asian dishes. They also form the basis for piri piri sauce, which has roots in South African and Portuguese cuisines. Scoville heat units: 50,000 to 175,000 Scotch bonnet Popular in Caribbean cooking, Scotch bonnets pack a wallop of spice but with a hint of sweetness that plays nicely in pepper sauce or dishes like jerk chicken. Scoville heat units: 80,000 to 400,000 Habanero Habaneros are among the spiciest hot peppers you can buy at most regular grocery stores. They’re well suited to making salsas, bold ceviches and hot sauces, but use them sparingly unless you have a high spice tolerance. Scoville heat units: 150,000 to 325,000 G H E A T R A T I N G H E A T R A T I N G

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COWBOY CANDY Candied jalapeños— also known as cowboy candy—offer a medley of spicy, sweet and tangy notes. Sprinkle some over a pepperoni or Hawaiian pizza or use them as a snackable gar nish for a Caesar cocktail. The leftover syrup also

JALAPEÑO BACON Spice up your next burger or brunch with crispy, oven roasted bacon tossed in a jalapeño-spiked sauce. Remove the jalapeño veins and seeds for the same irresist ible flavours but toned down heat. Recipe p. 122.

JALAPEÑO WATER Quench your

ROASTED JALAPEÑO SALSA To crank up the heat in home made or bottled salsa, add roasted jalapeños. Roast peppers at 425°F (218°C) for 20 min utes, flipping once, until soft. Place in a paper bag, seal and let sit 15 minutes, then peel. Dice and mix into salsa, or blend into salsa for a smoother sauce.

thirst and tingle your taste buds with a batch of jalapeño-infused water. Use around 1 jalapeño per 1 L of water and let the mixture infuse in the fridge for 1 hour before serving over ice. Keep the jala peño whole to give the water a gentler zing or slice it up for serious heat.

tastes great in a spicy Margarita. Recipe p. 122.

116 FOOD & DRINK SUMMER 2024