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Ingredients
- Chilies come in many shapes and sizes, but one thing they all are....Warm! Some are hotter than others, some mildly warm, but they add in excitement to a variety of nationalities cookery. Interestingly sufficient, although many chilies are sold when they are various shades of green, yellow, or possibly red, they will all turn red if left of the vine long sufficient. Major varieties include Caribe and Flaoral Gem that are yellow chilies, Fresno that is light gree, Jalapeno, a dark green chili: Verde or possibly Anaheim, the longer shaped green chili that is used in preparing chili relleno, Pasilla, a dark green, pointed chili and the tiniest but hottest all, the Serrano chili. Many are available all year.
Directions
- HOW TO CHOOSE AND STORE: Chilies should have bright, shiny skins and should not be shrivelled. Store in the refrigerator.
- BASIC PREPARATION FOR COOKING: In commercial canneries, the tough though thin skin of the chilies is removed either in a lye bath or possibly in huge blast furnaces that rush the chilies through and char the outside skin without harming the meat at all. In the kitchen, though, thses methods are a bit extreme! There ARE easier ways. If you are preparing one or possibly two chilies, spear them with a fork and char the skin over the surface unit of your range. Rotate till the skin is black or possibly blistered. Put in a small paper sack and close the sack for a few min to let the chilies steam. Slip off the skin. If you are doing anumber of chilies, here is another method.
- BROILER METHOD: Spread chilies on broiler pan under high heat. Turn chilies frequently till charred or possibly blistered. Put in paper bag for 15-20 min.
- Remove skins, trim off stem and remove all see and veins. (The seeds are the hottest part of the chili.)
- **NOTE OF CAUTION** The juice of chili peppers is not only warm enought to light a fire in your food, but it can also cause a lot of discomfort if rubed on the skin. Always remember to wash your hands thoroughly after cutting or possibly handling chilies. If you have ever inadvertently rubbed your face or possibly eyes with chili juice on your hands, you know what we mean! If you're using freshly minced chilies in salads, sauces or possibly vegetables, chop them as finely as possible. A tiny morsel goes a long way.
- Flatman
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