"Chile Peppers"
August 13, 2009 - Vol 1, Issue 9
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Demonstration Events at Kitchen Spice
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August Specials
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 Where did the summer go???
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August 1st - 31st
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Heating it Up!
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Pepper pods are the fruit, (actually, botanically-speaking a "berry"), of Capsicum plants. Purple, green, red, orange, and yellow, their bright colors are eye candy in the vegetable world. Native and central to the Americas, chile pepper plants circumnavigated the globe in the 1500's becoming a staple in cuisines throughout Africa and Asia. Myth has it, that Christopher Columbus assigned "pepper" to the chile pods likening its heat to black pepper even though the two are not at all related.
Measuring the Heat - Chile peppers are synonymous with culinary "heat." Understanding the "heat factor" of chile peppers will provide you confidence in your explorations and allow you to claim dynamite raves at the table. Capsaicin, one of several heat-producing capsaicinoids in chiles, is the substance most responsible for the spicy feel in our mouths.
Chile pepper heat is commonly measured in two ways:
Scoville Heat Units (SHU) - Devised by William Scoville in 1912, the Scoville Organoleptic test is a method of measuring chile pepper heat by diluting pepper extract in water to the point that it is not discernable to the taste. The higher the number, the greater the dilution, the hotter the pepper. By definition, this method is subjective based on the taster's palate, but it is directionally accurate when comparing the different varieties.
High-Performance Liquid Chromatography (HPLC) - This method is the high-tech, laboratory technique for measuring the chemicals responsible for the chile's heat. The capsaicinoids are extracted from chile pods and processed through the chromatographer. The chemical analysis accurately measures the chile's collective power and the quantities of individual heat-producing chemicals.
Variations in Temperature - Beyond the genetics of a chile, the environmental conditions in which the chile grows can greatly impact an individual chile's warmth. This helps to explain those situations where the same recipe may be just right one time, and over the top with fire the next time. Birds appear not to be sensitive to capsaicin and happily eat chile peppers spreading their seeds efficiently. Men perceive chiles hotter than women - something about testosterone . . . .
Advantages of Heat - Consumed chiles connect with pain receptors in our mouth producing a cascade of chemical reactions in our bodies. The pain receptors send signals to our brain triggering an increased heart rate, more perspiration, and a discharge of pain-relieving endomorphins. The perspiration produces an evaporative cooling effect and the endomorphins provide a natural feel-good. Besides their heat-related qualities, chile peppers are nutritional goldmines - one chile pod has the Vitamin C equivalent to six oranges!
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Preparing Peppers
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Peppers are easily wrangled in the kitchen with a little practice. These quick tips on technique will shortcut your learning curve and your prep time!
Cutting Bell Peppers - Achieving a dice or julienne of bell peppers happens quickly by trimming the top stem end and the nubby bottom. Cut the pepper shell cylinder open, trimming any seeds and membrane away. Some of us like to wash the pepper at this stage finding it easy to remove any outside dirt and loose seeds all at once instead of in two washings. Spread the pepper flat. Using your best cutting form, cut strips from the pepper "sheet." To dice, turn the strips perpendicularly and slice away!
Scraping out Seeds - The membranes and seeds in chile peppers hold concentrated heat. Most preparations of fresh chile peppers require removal of these "innards." Depending on the pepper, a knife may do the job very well. For other peppers, especially small ones, try using a melon baller, a grapefruit spoon, or even a demitasse spoon. The curved shapes match the pepper's form nicely.
 Roasting Peppers - The outer skin of a chile pepper can be tough and undesirable. It's such a thin layer that peeling a pepper as you would an apple is impossible. The time-honored method of removing this outer membrane is through roasting the pepper. Roast a pepper by applying high heat to the outer surface. The heat blisters the skin making it easy to remove. In the process, the skin may become quite blackened; inside the pepper's flesh remains firm and succulent.
Fire Roasting - This most common method can be accomplished on the grill, over a gas stovetop burner, or with a culinary torch. Place the fresh peppers directly over the fire  turning them frequently to allow all sides to be reached by the flames. Over a strong flame, Jalapeño peppers will take 3-4 minutes, the larger Anaheim or Poblano peppers will take 5-6 minutes. Watch and tend the peppers closely.
Heat Roasting - This method can be accomplished in the oven (400-450° F), or with a grid pan on top of an electric burner. Turn the peppers frequently during the heating.
When the skin has blistered uniformly, remove from heat and place in a brown paper bag or closed container for a few minutes. Steam will collect and serve to further loosen the chile's skin. After this step, the outer skin can be removed quickly by gently pulling the skin away from the pepper.
Drying Peppers - A familiar site and fragrance this time of year in the Southwest are the ristras - chiles strung together hanging in the sun to dry. These classic forms are made from red, ripe chiles. To learn how to make your own ristras, consult this "How-To" page from New Mexico State University.
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Smart Chile Pepper Tips
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 Tip #1: When roasting peppers, make the most of your effort by doing a few extra and freezing them in a single layer. You may peel before or after freezing.
Tip #2: Chipotles in adobo sauce are red, ripe jalapeño chiles that have been dried, smoked and canned in a vinegary tomato sauce. We find that one small can provides enough chile power for several recipes. Once the can is open, chop the entire contents and freeze the unused portion in handy tablespoon quantities for future use.
Tip #3: Confused by the chile terminology? Fresh chiles have one name, dried they have another. Here's a translation of some of the more commonly used chile terms: Poblano (fresh) = Ancho (dried), Jalapeño (fresh) = Chipotle (smoked-dried red), Mirasol (fresh) = Guajillo (dried), Green Chile (fresh) = Pasado (dried).
 Tip #4: Generally, the smaller the pepper, the hotter. Peppers become hotter as they ripen with red peppers two to three times hotter than their green precursors. Hotness concentrates even further when dried. The hottest pepper on record according to the Guinness Book of World Records is the Bhut Jolokia with its Scoville score of 1,001,304!
Tip #5: Chiles roasted directly over a flame will wilt the flesh slightly. Chiles roasted in the oven will yield slightly firmer flesh, and chiles torched with a culinary torch will result in the firmest (least cooked) flesh.
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| Q & A's |
 Q: What's the best way to protect your skin when preparing peppers?
A: The capsaicin in chiles can be irritating to your skin. A coating on your fingers with olive oil may provide a layer of protection. Wash your hands well with soap after handling chiles.  Some report that cleaning up with a wipe down with rubbing alcohol will dissolve the potent chile oils. Gloves are helpful when working with chiles. Do not touch your eyes when working with chiles.
Q: What's the best antidote for chile heat?
A: Chile heat comes from chemicals that are hydrophobic, that is, they do not combine well with water. That's why drinking water (or beer) will not quell the heat in your mouth or throat. Instead, try a dairy product, bread, or rice to tame the flame.
Q: What is Tabasco® sauce?
A: Inspired in 1868 by the tabasco pepper plant, the McIlhenny family made this hot chile into a sauce business located on Avery Island, Louisiana. Crushed chiles, salt, white wine vinegar and 3 years of aging in white oak barrels produce one of the most familiar chile-based hot sauces.
Q: What is the hottest part of a chile?
A: The capsaicin is concentrated in the seeds, membrane and stem end of a chile. Remove the inner seeds and white membranes as part of your preparation of fresh chiles.
Q: What's the difference between green and red chiles?
A: One might think the two common colors are two different species or varieties, however, green is just the immature form of the pepper. Red indicates a ripe chile. Both immature and ripe chiles are used extensively each lending a particular character to a dish.
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Cookbook Review
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The Great Chiles Rellenos Book by Janos Wilder. Copyright 2008. Published by Ten Speed Press, Berkeley, CA. (The book may be ordered from the publisher by calling 1-800-733-3000 or by going to www.tenspeed.com).
 Cookbooks that take a single food and riff on it are fascinating! With a singular focus, mastery of the topic seems accessible for the everyday cook. This is the case with the cookbook, The Great Chiles Rellenos Book. The term, chile rellenos, translates to "peppers, stuffed." As the author explains, he began stuffing Anaheim, Poblano and Jalapeño peppers with traditional recipes from different regions, and then veered off into the land of experimentation. The cookbook logically sets a solid foundation with a helpful discussion of roasting and preparing peppers. The fillings range, as promised, from traditional cheese to exotic lobster with triple cream brie, and everything in between. A chapter is also included for peppers in casseroles, salads, and as "poppers." The sauces and condiments that will complement the chile rellenos are graciously included and polish the presentation to a delightful finish. We appreciated the in-depth lessons on chile rellenos and feel quite enabled in turning a couple of these recipes into new personal signature dishes!
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Recipes featuring Chile Peppers
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Reprinted with permission from The Great Chiles Rellenos Book by Janos Wilder, copyright © 2008. Interior photo credit: Laurie Smith © 2008; Cover photo credit: Ed Anderson © 2008. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. The book may be ordered from the publisher by calling 1-800-733-3000 or by going to www.tenspeed.com.
Basic Monterey Jack Cheese Chiles Rellenos
 This introductory recipe is perfect for getting started with chiles rellenos. The preparation provides experience with roasting peppers, stuffing, and light breading processes. Sautéed, not deep-fried, these stuffed peppers were easy and delicious! Topped with a bit of salsa, two per person made for a perfect supper!
Click here to view the illustrated recipe.
Click here for a printable version of the recipe.
Culichi and Shredded Chicken Chiles Rellenos Casserole
 Layered in lasagna fashion, the roasted peppers provided one layer, the shredded chicken in a diced onion and tomato sauce provided the next layer. Monterey Jack cheese came next, and a fantastic Mexican white sauce, Culichi, finished the dish. The result was an incredibly delicious casserole that baked into a hearty, delicious meal.
Click here to view the illustrated recipe.
Click here for a printable version of the recipe.
Cheddar, Sun-Dried Tomato, and Chorizo Poppers in Tortilla Crust
 While jalapeños lose a lot of their heat when heated, there's still just enough punch to live up to their reputation. These poppers avoid the over-used cream cheese filling. Instead, the stuffing for these poppers is a magic mixture of chorizio, sun-dried tomatoes and cheddar cheese - a great combination for nachos if there's any leftover stuffing. The ground tortilla chip breading completed the complementary flavors. This recipe gives "poppers" a whole new dimension!
Click here to view the illustrated recipe.
Click here for a printable version of the recipe.
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Warm up the table with some chile heat!
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Kitchen & Spice and other things nice
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