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Old 03-17-2015, 12:51 PM   #1
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Question Something Hot?

Are any root vegetables there, beside horseradish root, that are naturally spicy?

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Old 03-17-2015, 01:16 PM   #2
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Ginger, radish.
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Old 03-17-2015, 01:20 PM   #3
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Are any root vegetables there, beside horseradish root, that are naturally spicy?
I know of Daikon. Which is a large white radish. And then there is the regular red radish. You can get some hot ones every so often.
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Old 03-17-2015, 02:13 PM   #4
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Charlie
Try to find Black Radish seed and plant them,
My father inlaw, grew some one time they were
so hot, they would melt the hinges on the gates
to hell.

Josie
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Old 03-18-2015, 07:41 AM   #5
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Thank you everybody. Anything else?


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Old 03-18-2015, 12:16 PM   #6
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Just curious, why do you want hot root vegis?
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Old 03-18-2015, 12:38 PM   #7
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We have a custom of being very strict for Passover. We only use fruits and vegetables that can be peeled. I know we could peel some chillies or jalapenos, but it is not very easy. Much easier to deal with large root vegetables. As a side note, we also do not use anything processed. Everything made from scratch, literally.
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Old 03-18-2015, 12:52 PM   #8
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Something Hot?

Poblanos are usually bigger than jalapenos, can be pretty spicy, and the skins come off easily after roasting or steaming. There may also be some other bigger, spicy peppers.

Could you "gut" and dry some hot chili seeds to use for hot pepper flakes?
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Old 03-18-2015, 02:04 PM   #9
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I have roasted bell peppers so I could peel them. Once roasted and cooled, they were fairly easy to peel. I suspect hot peppers would be similar.
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Old 03-18-2015, 03:45 PM   #10
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Quote:
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We have a custom of being very strict for Passover. We only use fruits and vegetables that can be peeled. I know we could peel some chillies or jalapenos, but it is not very easy. Much easier to deal with large root vegetables. As a side note, we also do not use anything processed. Everything made from scratch, literally.
I don't know what your requirements are, but chiles are easy to peel if you sear them first. Here in Colorado we get a lot of fresh chiles in season, and you can put them under a hot broiler or sear them over an open flame. When the skin is mostly dark brown or black, put them in a plain brown paper bag and shake them and the skin mostly just falls off. After searing, they can also be sweated in a plastic bag and then peeled pretty easily.
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