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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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Jane Butel Cooking School
2655 Pan American NE, Ste F Albuquerque NM 87107
Office: 505-243-2622
TOLL FREE: 1-800-473-8226
info@janebutelcooking.com
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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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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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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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