How To Use Chili Peppers In Your Cooking

Fear Not The Chili Pepper - Easy Ways To Use And Enjoy

The first rule of buying and using chili peppers is this: Do not let them intimidate you. You are the boss of the chili pepper. You can walk into the store and buy one, two, three, or more chili peppers without fear. Once you get them home, you can even use them in lots of ways without being afraid.

Let's take a look at a few basic things to keep in mind to get over the fear of chili peppers.

Moderation

We begin by telling you to take it slow and enjoy chili peppers in moderation. Not everyone wants to set fire to their tongue when they bite into their food. Choosing chili peppers that are milder may be the best place to start. You want to add zest to your food, not let the chilies take it over.

Fresh, green chili peppers are typically milder than dried, red chilies. When in doubt, ask the produce manager, but just remember to start with something milder. The Scoville Scale is the heat index that is widely used to judge the heat of a pepper and pepper sauce or spice mixes.

At the mildest end of the scale you'll find the sweet bell peppers, sweet banana peppers, and the pimento peppers. You can then move up to anaheim, then to ancho and jalapeno, then chipotle, cayenne, tabasco, aji, and up and up the scale you go. So start slow and experiment, using moderation as your motto.

Selection

When choosing fresh chili peppers, be sure that they have firm skins and are bright in color. Check the stems to be sure they are fresh and are not blackened or soft. If you are buying bagged peppers, be sure to check the bag thoroughly for any slime or excess moisture.

Dried chili peppers should also be bright colored. The peppers should feel solid, without any spongy spots. However, they should not be so dry that their color has faded. If they are not vivid in color, they will not be vivid in flavor.

Storing

Take individual fresh peppers and put them in a paper bag, fold over tightly, and store in the vegetable drawer in your refrigerator. Do not wash the peppers before storing to avoid excess moisture. For that reason, do not store in plastic bags. If you buy peppers that are in plastic, unwrap them and store them in paper bags in the refrigerator. If you store them this way they will keep for about one week without losing quality or color.

You may also wish to dry fresh peppers you purchased. Hang them upside down by the stems in full sunlight in plenty of ventilation. Rotate the peppers often and check for any signs of spoilage. Keep a fan running in the room to help with ventilation if necessary. Once the peppers get all wrinkly and dry, take them down and store them in an air tight container away from sunlight. All dried chili peppers, including ground chilies and chili spice blends, should be stored in air tight containers away from sunlight and moisture.

Handling

Now that you have some chili peppers in the house, it's time to enjoy them. But there are a few things to remember first. All chili peppers will cause irritation to the skin, eyes, and nose. You may want to wear gloves while handling chili peppers. However, at the very least be sure to wash your hands and utensils after working with chili peppers, and never touch your face, eyes, or lips before washing your hands.

The substance that gives chilies their heat (capsaicin) is mostly in the seeds and membranes inside the chilies. For this reason, many cooks prefer to remove at least some of the seeds and membrane before adding to their recipe. Again, use caution when handling the peppers and wash your hands afterward.

When you chop or grate your chili pepper to use in a dish, be sure to taste test often. It's better to add a little, taste, then add some more. It's pretty hard to take the chili peppers out of the dish once they are in there.

Enjoying

You've made it this far without burning your eyes, so now it's time to dig in. Chili peppers don't just add heat to a dish, they add a depth of warmth and spice that can really provide a tasty kick. Here are a few suggestions for using your stash of chili peppers.

Chop up chili peppers in a hot skillet with fresh vegetables and saute to create more interest in the same old vegetable dish. Make your family's favorite cornbread recipe but this time add chili peppers and serve as a savory complement to soup. Mix dried, grated chili peppers and fresh, chopped chili peppers into yogurt or sour cream and serve as a dip with homemade tortilla chips or fresh vegetables for a change from your usual Ranch style dip. Instead of sweet pickle relish, stir chopped jalapenos into egg salad or tuna salad for a flavor boost.

The next time you make scrambled eggs, add chopped chili peppers along with celery and onion for a real morning eye opener. And speaking of eye openers, skip the store bought Bloody Mary mix. Instead, use regular tomato juice and spice it up your way with your own dried chilies and serve with a banana pepper garnish.

There are many ways to enjoy chili peppers once you get over the fear of choosing, preparing, and using them. The next time you are standing in the grocery store pondering which chili peppers to buy, I suggest you try one of each. What do you have to lose but a bland meal or two!