Pablo says…….

The Chili Connection:

Although chili peppers historically originated in central parts of the Americas where most of the recipes come from, it’s no surprise that today  many countries cook & use them South Africa Piri Piri (or Peri Peri) south Asia – China, curries & sauces, India, curries

Which Chili Pepper is Right for You?
Fresh Chili Peppers, Dried Red Chili Peppers, Ground Dried Red Chili Peppers

Which Chili Pepper is Right for You?

In spite of thousands of chili pepper varietals, the obvious question ‘which chili gets used where?’ call’s for much thought.

Dried Red Chili Peppers

In a generations old display of the modern-day ‘Farm-to-Table’ concept, most homes cook with the regional chili peppers produced and sold by their local farmers and spice stores.

And based on the desired levels of spiciness, from highest to lowest, I’d suggest picking green/red Cayenne chili pepper, Thai green chili pepper or Serrano pepper; these chili peppers impart the kind of spicy taste required in todays cuisines.

Habenero peppers, Scotch Bonnet,  although spicier, can be too intense in authentic cooking, while Jalapeño in a many may as well be green bell pepper.

How to Treat your Chili Pepper:

Like all spices, chili peppers need to be cooked through, really well. Toss them in hot oil, roast them on a dry griddle or cook them with water or stock in a slow cooking curry, stew or soup. Undercooked spices will leave you with an unpleasant spice taste, which detracts from the flavors of the dish.

My trick is to pierce a “hotter” variety with a pin (trial & error here!) & pop it in the sauce try the cooking liquid as you go, and simply remove it when desired flavor has been imparted OH! & any heat!



Pablo says…….

Fresh Red or Green Chili Peppers
Green chillis have not ripened fully yet!

First let’s look at whole fresh red or green chili peppers; they’re best to impart an instant spice kick to food.

If you’re looking for subtle spiciness, add the entire fresh chili pepper uncut to hot oil, so the spice can mildly infuse your dish.

Or take it up one step on the spice level, by slitting the fresh chili pepper, before adding it to oil; the chili seeds will give a bolder flavor.

For its full spice impact, chop the fresh chili pepper very fine, so you get a taste in each bite.

Whole dried red chili peppers are often used for making wet spice blends used in curries and stews. They’re also great for tempering, which is the process of adding ground or whole spices to heated oil, along with aromatics and herbs.

Which brings me to the often used ground dried red chili peppers or red chili ‘powder,’ as ground spices are often called in cooking books. Look for ground Cayenne pepper in western spice aisles.

Advice on Using Chili Peppers:

The purpose of chili peppers is to add depth of flavor to a meal, not ‘torture by spice’.

Each palate has a distinct level of tolerance for spice; use your judgment to increase or reduce the quantity of chili pepper in any recipe as suited to you and your family.

Keep in mind that children don’t have a well-developed spice palate; like all other foods, it helps to introduce spices in small amounts from a young age to build their liking for flavors.

YOU CAN easily grow enough chillis in a few pots to make your home self sufficient for the whole year!

its cheap & its FRESH!