We’ve had a busy week here at the Hot Zone Online, and that’s kept us from writing any original material for the most part. We always pay attention to the news, however. Take this article for example in the Indy Star. It’s a great writeup featuring some Indiana business who incorporate chile peppers into their creations. Don’t miss the quote from our very own Jim Campbell as well:

Hey, hot stuff

Let peppers put zing into your dishes
By Jolene Ketzenberger
Posted: April 2, 2008

Hot peppers look so appealing in the produce section. Those bright orange, red, yellow and green peppers can certainly add color — and spice — to anyone’s cooking. Or rather, they could if we would just use them.

Plenty of popular foods, such as Mexican, Asian and Indian fare, call for the spice that peppers can provide. But local chef Sean Bartosiak, who teaches a class on cooking with peppers, knows that even experienced home cooks can be intimidated by the heat of a powerful pepper.

Still, local hot pepper fans say that once folks give them a try, they get hooked on the depth of flavor peppers can provide.

“Just be sure you know how hot your pepper is,” said Bartosiak, executive chef at Kiss Z Cook. The business, at 890 E. 116th St. in Carmel, offers classes for the home cook (check out www.kisszcook.com).

He has developed several recipes to introduce cooks to the flavors and heat of some popular peppers. Recipes include his Four-Pepper and Two-Bean Salad, a Peppered Avocado Herbed Dip and Baked Orzo-, Feta- and Pancetta-Stuffed Peppers.

Click here to read the rest of the source article from the Indy Star