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How can I tell a hotter chile from a milder one?
Milder chiles have broader shoulders and blunter tips and are generally lighter in color.
What is the hottest part of a chile?
The hottest part of a chile is the placenta, centered inside just under the stem. It is the capsaicin factory, where the hot, spicy ingredient is manufactured.
Which is hotter, the stems or the veins?
It is a tossup. The veins carry the capsaicin from the placenta, the point of production and it is stored in the seeds.
If I get too hot a taste of chile in my mouth, how can I get any relief, quickly?
The best is to immediately eat anything acid, sweet or dairy. Examples are lime juice, vinegar, or wine for the acid. Sweet items are honey, sugar or any food containing them. Dairy is milk, sour cream and cheese.
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Copyright 2008. All Rights Reserved.
TEX MEX Inc. Privacy Policy.
Jane Butel Cooking School
P.O. Box 2162 Corrales, NM 87048
Office: 505-243-2622
info@janebutelcooking.com
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We have included our most popular recipes for using our pure Pecos Valley Spice Co. New Mexican chiles. Note the red and green powdered, crushed and frozen chiles are above and below the recipes.
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How to Prepare Dried Chile Pods
To prepare whole chile pods, you must first wash the pods, then coarsely break them and place on a cookie sheet. Place in a warm oven at 300° F and heat for 5 to 15 minutes or until the chiles produce an aroma and slightly deepen in color. Stew in water for 30 minutes or until the flesh slips from the skin, then strain or blend to create a pulp to make into a sauce.
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Ancho Chile Pods
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Anchos are dried poblanos and one of the most popular Mexican chiles. They are sometimes called Pasillas; however, Anchos are generally milder and produce a reddish brown sauce.
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Cascabel Chile Pods
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These whole, round, thin-skinned chiles have loose seeds that rattle, hence the name. Appearing like a cherry pepper when fresh, the dried pods make a hot, richly flavored sauce.
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Morita Chile Pods
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These richly flavored, smoked, red-ripe jalapenos really make salsas and relished, among other dishes, “come alive”. They need a touch of acid added to the cooking liquid to develop the flavor. These are the Mora, or less smoky, redder type, which is mechanically dried.
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Guajillos Chile Pods
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These long pointed chiles are brownish red and often referred to as cascabels, which are rounder. They are hot, but less hot than the pasilla.
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Barker Seeds
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A local chile developed years ago from native chiles. Known for its very pungent, hot, hot, hot flavor, less uniform in size and yield than other New Mexican chiles. Some say they are hotter than the Habanera chile.
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Ancho 101 Seeds
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A popular Mexican chile, known as the poblano or pasilla when green, has large pods and deep green blackish fruit that ranges for 2 ½ to 4 inches long. Mild to medium hot.
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New Mexico 6-4 Seeds
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Perhaps the most popular all around chile, ranges mild to medium hot. Developed in New Mexico this chile has thick walls and is a favorite for Chile Rellenos.
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Jalapeno Seeds
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Will yield plants averaging 2 feet tall. The pods will be thick and vary from 3/4 to 1 1/2 inches in diameter and up to 3 inches in length. They are very hot and most often used green and fresh, but can be frozen or pickled.
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Tomatillo Seeds
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These Mexican "green tomatoes" are often confused with American green tomatoes. They are different, yet wonderful and grow on vines. Terrific in sauces, either hot or cold; they can sometimes be difficult to buy. Easy to freeze--just peel and bag. Easy to grow, they often come up every year. Requires 120 days to produce fruit.
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