Choosing And Cooking With Chiles
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Choosing And Cooking With Chiles
Last updated 6/12/2012 1:16:10 AM. Recipe ID 45881. Report a problem with this recipe.
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      Title: Choosing and cooking with chiles
 Categories: Info, Kooknet
      Yield: 1 Servings
  There are many types of chiles, ranging from mild to fiery hot.  The
  degree of heat depends on the time of harvest - red chiles are riper,
  of course, and taste sweeter and somewhat hotter than green - and
  also on the variety and handling techniques used.
  The most commonly used chile is the ANAHEIM.  It is fairly large - 6
  to 7 inches long - with mild heat.  Harvested green, it is a favorite
  for stuffing or for roasting and using in sauces and stews.  When
  harvested red, the anaheim is strung in ristras, large strands of
  chiles that are hung outside in the sun to dry.  It can then be
  ground into chile powder.
  The NEW MEXICO GREEN chile is similar to the anaheim, and the two are
  interchangeable in my recipes.  The New Mexico green is slightly
  smaller than the anaheim, and varies in strength from medium to very
  hot, depending on the region it was grown in.  The New Mexico Red is
  a ripened New Mexico Green.  It can be used fresh or frozen, but it
  is more commonly dried and powdered.
  The JALAPENO, about 3 inches long, has a fiery hot taste and, although
  usually eaten green, can also be matured on the vine and ripened to
  red. It is  added raw to salsas and salads or cooked in sauces, soups
  and stews. Jalapenos are roasted, then dried.
  The SERRANO, a smaller chile, can be substituted for the jalapeno. It
  has a hot but fruity flavor when eaten green; the red pods can be
  dried, but taste best eaten fresh.
  The fresh CAYENNE pepper is about 4 to 7 inches in length, and 1/4 to
  3/4 inch wide.  It is a hot, sweet chile with thin flesh that tends
  to twist as it grows; it has the best flavor when it is red and
  mature, but is also eaten green.
  The HOLLAND  chile is a hybrid that is available all year and tastes
  very similar to a fresh cayenne pepper.
  The GUAJILLO is a tough-skinned dried brownish-red chile about 4
  inches in length.  It has a rich, earthy flavor that is fruity with a
  medium hotness.
  Other extrememly hot chiles that are eaten dried include the CHILE DE
  ARBOL and the CHILE PEQUIN.  Both should be used sparingly.
  HANDLING CHILES Always wash fresh and dried chiles to remove dirt.
  Whenever handling chiles, always take precautions to avoid skin
  irritation: wear rubber gloves and DO NOT rub your eyes.
  ROASTING CHILES There are various techniques for roasting chiles, each
  resulting in a slightly different flavor. Red and yellow bell peppers
  can be roasted by the same methods.
  The Oven Method:  Preheat the oven to 450 degrees F., place the
  chiles on a baking sheet, and bake for 20 to 30 minutes.  Turn the
  chiles frequently as they begin to brown until all sides are evenly
  blistered and browned. Remove from the oven.
  "Sweat" the chiles in a closed paper or plastic bag 5 to 10 minutes,
  until they are cook enough to handle.  Peel each chile from the tip
  to the stem and discard the skins.  If you are drying the chiles
  leave them whole at this point and continue with the drying process.
  Otherwise, pull off the stems, remove the seeds and veins, and rinse
  in water to remove stray seeds.
  The Open Flame Method:  Roast the whole fresh chiles over a barbecue
  grill or a gas stove with the flame set at medium high. Turn the
  chiles with tongs every couple of minutes until all parts are
  thoroughly charred.
  Remove the chiles from the flame and soak them in ice water.  Under
  cold running water, rub the charred skins off and discard.
  This method is a better one to use than the oven method when you are
  making stuffed chiles, because the meat remains firm inside.  If
  using a chile for stuffing or for cooking whole, leave on the stem
  and make only one slit to remove the veins and seeds, stuff the chile
  and reseal it.
  The Frying Method:  Put 1 inch vegetable oil in a saucepan with sides
  high enough to protect you from splatters.  Heat until hot byt not
  quite smoking, then gently drop in enough chiles to cover the bottom
  of the pan. Turn with tongs as they begin to blister.  The skins will
  loosen as the chiles turn golden brown.  Remove from oil and drain on
  paper towels. When the chiles are cool enough to handle, peel the
  skins from the stem to the tip and discard.  Slice the chiles
  lengthwise, remove the seeds, devein, remove stems and rinse. ***
  NOTE *** Whichever method you use, the chiles, once prepared, can be
  stored in plastic bags in the refrigerator for 3 days, or frozen abd
  kept for up to 6 months.
  Green chiles can also be dried for future use.  Roast and peel the
  green chiles using theOven Method.  Hang the chiles on a long string
  or lay them flat on a screen and place outdoors for about 4 days (the
  weather must be warm and dry).  Turn the chiles each day to make sure
  each side dries equally.  Once the chiles are fully dried, they can
  be bagged and stored in a cool, dry place.
  To reconstitute the dried chiles soak them in warm water for 1/2
  hour, then remove the stems and seeds.  The chiles will expand to
  their original size and can be used as you would use fresh chiles.
  Posted by Michael Prothro KOOK-NET, Mike's Resort BBS, Fayetteville,
  AR, (501)521-8920

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Recipe ID 45881 (Apr 03, 2005)

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