Capsicums: Mild to Wild

Taught by Susan Belsinger

I quite enjoy the flavor and burn of a hot chile pepper—although I do not want to eat anything scorching that leaves my mouth on fire. I like chiles for their heat however most especially for their taste and how they elevate flavor in many dishes. I will show you some of my favorites and must-have pods from the serrano and poblano to the ají limon and the Baltimore fish pepper.

Easy to cultivate, packed full of flavor, chiles have a range of heat—from mild to wild. Learn how to tame the heat or build up your tolerance to the capsaicin in these esteemed chiles. Find out how chiles work in the body and why they are good for you.

We will make a chile powder; a seasonal salsa; cabbage en escabeche; roast and peel chiles to make rajas (the real chiles con queso) and learn how to ferment chiles in a salt brine. Each student will take home chile powder, salsa, escabeche, and a chile ferment.

Bring an apron, kitchen knives (chef and paring), to-go mug or drinking jar and a sturdy basket or box to carry your goodies home. I have plastic cutting boards, however you might want to bring your own wooden one. I will provide disposable gloves and handouts, however you might bring a notebook.

Class minimum is 3 and maximum is 10.

Lodging is available in the park at our Cabins at Dry Creek, newly remodeled duplex-style hotel rooms. There is a Folk School discount for students booking more than 3 days. Call the Cabins office at 870-269-0861 to book with the discount. 

If you need to cancel your registration up to one month before the start of class, full refunds will be given upon request by phone to 870-269-3854 or email to [email protected]. Students requesting a refund between a month and two weeks before the beginning of class will receive a 50% refund. No refunds within two weeks of class date.