Ingredients
1 no ingredients
Directions
Chilies belong to the capsicum family, as do sweet peppers, but there
the relationship ends, for the fiery heat of the chili is in no way
similar to its mild-flavored relation. Fresh chilies are now widely
available and vary considerably in size, shape and heat factor. In
principle, the fatter chilies tend to be more mild than the long,
thin varieties, and the smaller the chili, the hotter its taste.
Generally, the unripened, green chili is less fiery than when ripened
and red. This is a useful guide to follow, but there are exceptions
according to the variety, so it is wise to remember that all chilies,
irrespective of color, shape and size, are hot, so use caution before
adding them to a dish. Bear in mind that a little chili goes a long
way, so add a small amount to begin with and gradually increase the
quantity to your liking during cooking.
Take care when preparing chilies - the tiny, cream-colored seeds
inside are the hottest part and, in general, are removed before
using. Chilies contain a pungent oil which can cause an unpleasant
burning sensation to eyes and skin, so it's a wise precaution to wear
rubber gloves when handling chilies and be sure not to touch your
face and eyes during preparation. Cut off the stalk end, then split
open the pod and scrape out seeds, using a pointed knife, and
discard. Rinse pod thoroughly with cold running water and pat chili
dry before chopping or slicing as required. Once this task is
completed, always wash your hands, utensils and surfaces thoroughly
with soapy water.
Dried red chilies are sold whole and can vary in size from 1/2-3/4 to
1-1/2-2 inches in length, so this into account when using. If a recipe
states small dried chilies, and you only have the larger ones, adapt
and lessen the quantity accordingly, or to taste. Dried chilies are
usually soaked in hot water for 1 hour before draining and removing
seeds as described above), unless a recipe states otherwise.
Dried red chilies, when ground, are used to make cayenne pepper and
combined with other spices and seasonings, also make chili and curry
powder, and chili seasoning. They are also used in the making of
hot-pepper sauce and chili sauces.
The Harissa spice mix uses a large quantity of dried chilies and is
very hot, so be forewarned! This is a favorite spice mix for many
Middle Eastern dishes. Don't be tempted to add more Harissa than
recipe states, unless you are prepared for an extremely hot dish. A
less fiery Harissa can be made simply by removing the seeds from
soaked chilies before crushing chilies with other ingredients.
Green chilies are available canned. These are often seeded and peeled
and taste pleasantly hot and spicy - ideal for adding to pizza
toppings, sauces and taco fillings. Both red and green chilies also
come pickled in jars (hot or mild/sweet) and can be found in
delicatessens and ethnic food shops. Canned and pickled varieties
should be drained and patted dry before using. Whether you seed the
pickled type is up to you, just remember the seeds are the hottest
part!
Servings: 1 servings
Chilies Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written recipes as a concept can be tracked way back into history, at least as far into history as the ancient Egyptians, and possibly even further. However, these, early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As our culinary historical trip moves to more modern times there were some recipe books which date from the 1300s ; a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that appears on menues today, but instead recipes for the types of meals on the menues of the upper classes of those days. Over the following few centuries, the rich and powerful families of Europe competed to offer the most exotic meals, and as a consequence, cooks and their recipe collections were at a premium. Nevertheless, it was during the 19th century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. The introduction of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chilies recipe.
