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Chile Peppers




Source of Recipe


Internet


List of Ingredients




Most Familiar Types Of Chilies:
Anaheim: Very mild. Six to eight inches in size and deep, shiny green. Often stuffed or added to salsas.

Cayenne: From four to twelve inches in length. Deep green, yellow, orange, or red. Long, skinny, and wrinkled in appearande. Hot in taste.

Jalapeno: Range from dark green to red. Use whenever recipe simply calls for hot chile peppers. They can be fresh or canned.

Poblano: Dark green, shiny and large in size. Mild to medium on the hotness scale. They can be fresh or canned.

Serrano: Fairly high on the hotness scale. Can be found canned, pickled, or packed in oil with vegetables. Often served in Thai or Mexican dishes.


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Selection And Storage:
Fresh Chilies - Make sure that they are firm to the touch and the skin is smooth. Once they are wrinkled, their crisp texture and fresh flavor are gone. Use them as soon after purchasing as possible. Otherwise store them for up to two weeks wrapped in a dry terry-cloth towel inside a paper bag in the refrigerator or a cool dark place. Do not freeze.

Dried Chilies - If possible, buy loose, rather than packaged chiles so that you can examine them closely. Select chilies that are still a little flexible and not dried to a crisp. Store in a cool, dry place, or freeze in a freezer bag.

"There are several remedies for the effects of eating a pepper that is too hot for you, something that is usually discovered when it is too late. (Eventually, you can build up tolerance to the heat of peppers, and will be able to eat hotter and hotter chilis without having to resort to these cures.) Many people recommend drinking tomato juice or eating a fresh lemon or lime, the theory being that the acid counteracts the alkalinity of the capsaicin. Some people won't begin eating hot peppers without a pitcher of cold water handy, though this is not the best idea. The capsaicin, which is an oil, does not mix with the water but is instead distributed to more parts of the mouth. More useful solutions include drinking milk (rinsing the mouth with it as you sip) or eating rice or bread, which absorb the capsaicin. My own favorite retaliation against attack by hot chili pepper is to simply eat another. And if that doesn't work, eat another one........"



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