Buying
Ripe peppers are colorful, glossy, and heavy for their size. Avoid peppers with soft or bruised spots. Another tip: Gently squeeze a pepper’s pod -- a good one should be firm and make a crackling sound.
Prepping
Watch out! We found out the hard (and hot) way that some peppers (think habaneros) aren’t just painful on the tongue. Always wash your hands after touching peppers. Ever touch your eye afterward? Ouch. And avoid burning, irritated skin by wearing latex gloves. If they’re not disposable, rinse your gloves with bleach when you’re finished.
Cooking
Warning for the weak-tongued: The only way to gauge the heat in a recipe is to taste as you go. Chiles are just as spicy cooked as they are fresh. Nervous? We can help.
- Don’t add all the peppers to a recipe at once. Instead, portion and taste test often.
- Removing the chiles’ veins and seeds before cooking can reduce the singe factor.
- Have extra ingredients of your recipe on hand so you can adjust it if you over-spice.
- If you get hot chile oil on your skin, pat the area with rubbing alcohol, then with milk.
Storing
You can freeze chiles for up to six months in zip-top bags. Avoid freezer burn by double bagging and removing excess air. Prepare chiles in the way you plan to use them (whole, stripped, chopped) to save time.
Chile or Chili?
Skip the dictionary -- both spellings are just fine. Sophisticates refer to the pepper as a "chile" and use the word "chili" to describe spicy powders, sauces, and dishes.
Hot Stuff
- Habanero Use in salsa and fruit-based sauces
- Serrano Great for spicing up chili con carne
- Cayenne Yummy with Cajun and Indian dishes
- Jalapeno Best on nachos, especially if pickled
- Anaheim Used to make chiles rellenos (stuffed chiles)
- Poblano Perfect for mole sauces
Mouth on Fire?
Milk soothes faster than water or soda because the dairy proteins counteract the heat.
[Nestpert] Dave Dewitt, author of The Chile Pepper Encyclopedia
by Sarah Hartley
6/25/08
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cooking q&a,
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