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 Cooking With Chiles
Excerpt from Jump Up and Kiss Me Spicy Vegetarian Cooking, by Jennifer Trainer Thompson
Anyone who has bitten into a chile and felt the heat billowing through their mouths knows how powerful this fruit can be. The heat of the chile is contained in the inner ribs and the seeds; if you want a milder seasoning, remove the membranes and seeds with a sharp knife. You can also taste the flavor (but not the fire) of a particular chile by slicing off a bit of the outer skin and tasting it.
I'm often asked where to find fresh and dried chiles. If you don't live near an Asian or Mexican market, or can't find chile peppers in your local supermarket, ask the grocer to order them for you.
Dried Chiles
• Look for chiles that have a good aroma and are supple, like raisins. Store in sealed containers in a dark, cool, dry place.
• Roasted dried chiles greatly enhance many dishes, which makes roasting well worth the small effort involved. Puncture chiles with a sharp knife, as you would a baking potato, and place them on a rack in a preheated 350 degree oven. Cook until you smell them, about 1 or 2 minutes. (Roasting too long will make them bitter.)
• To soften dried chiles, soak in hot (but not boiling) water for 15 minutes, or just until softened.
• Make your own chile powder by grinding dried chile pods in a spice or coffee grinder or with a mortar and pestle. You can mix and match chile pods to create unique spice blends.
Fresh Chiles
• Look for chiles that have a smooth, taut skin (the same criteria you apply to bell peppers). Store chiles in the refrigerator.
• Roasting fresh chiles (and bell peppers) is an extremely easy process. Using a fork, hold the chiles over a grill or gas burner flame and rotate until they are blistered and blackened all over. Then place them in a paper or plastic bag and seal the bag for 15 to 20 minutes to steam them and loosen the skin. Peel away the thin outer skin, using your fingers. Keep a finger bowl of water handy for dipping your fingers to facilitate the skin removal. Don't rinse the chiles, or you'll lose the roasted quality. Stem and seed the peppers and use in you favorite recipe, or toss with olive oil and oregano for an intriguing side dish.
• When working with hotter chiles (such as habaneros), be sure to wash your hands with soap and water after touching them or wear latex gloves.
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