Friday August 28th @ 6:00pm
DID YOU KNOW? The New Mexico Chile lands at 7,000 SHU on the Scoville Scale. Bell peppers are a 1,000 meanwhile the legendary Habanero blasts off at 500,000!
The Scoville Scale and Scoville Heat Unit (SHU) were named for scientist Wilbur Scoville in 1912. It ranks peppers by heat from hottest to mildest. Join us at Nerd Night to learn more!
Chile peppers come in all shapes, colors, and sizes. Some are sweet while others are spicy enough to make you sweat! Chile peppers are often compared to wine in aspects of flavor profile spectrum and complexity. Together let’s learn about what makes these delicious fruits spicy. Chile peppers are widely used in cuisine and have been part of the human diet for thousands of years. Our neighbors in Mexico and New Mexico are well known for the cultivation of many varieties of peppers like the Trinidad and Hatch chiles. Our evening will include a salsa-making demonstration, so you may end up in the kitchen following along, if not, then prepare your favorite salsa ahead of time so you can dip along.
Grab your chips, and join us for another fun-filled night.
For more chile facts, visit: http://chilefacts.nmsu.edu/
About our Speakers:
Dr. Stephanie Walker – Extension Vegetable Specialist at NMSU – Why do chiles hurt so good? And why don’t birds care?
Danise Coon – Chile Pepper Institute at NMSU – The making of local varieties of chiles
Chef Jesus Lugo, Certified Executive Chef – EPCC Culinary Department – Food Science: Chile Drying
Dr. Kelley Coffeen – Department of Family & Consumer Sciences – Salsa-making Demonstration
Where: Your House via Zoom