Some breeders vie to grow ever more mouth-burning peppers. The guy behind the Habanada had a different goal: a habanero with no heat all.
Spice things up with this vegan and gluten-free medley of soy chorizo, veggies, and black-eyed peas, topped with a zesty sauce!
You can make it chunky for dipping, or cut everything much more finely and use as a sauce or side for shrimp, fish or chicken.
You can't get any more local than this—winter salad greens grown in our backyard.
Why do humans love to eat chili peppers when they cause us so much pain?