Rabbi's Heat

Rabbi Hanoch Hecht Recipe By Rabbi Hanoch Hecht
  • Cook & Prep: 30 m
  • Serving: 10
  • No Allergens

This was featured on the Food Network when I competed on it and got rave reviews from the judges. It’s a staple in our home every Shabbos, and our guests beg for the recipe.

Ingredients (6)

Rabbi's Heat

Start Cooking

Marinate

  1. Place diced or chopped peppers and garlic in a medium-sized bowl or container. Add spices and olive oil to cover everything. Let sit for 30 minutes to allow heat to seep into oil.

Note:

My favorite pepper is jalapeño because I feel it contains the perfect amount of heat, not as light as a chili and not as harsh as a habanero. Peppers themselves are not spicy, but they contain capsaicinoids that trigger receptors in our mouths. Capsaicinoids are found in the white lines running down the side of the pepper. In order to know how hot a jalapeño pepper is, look at the number of white lines running through it.

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