13 Feb 2013

All about Chile Peppers

Submitted by susan

A general rule of thumb is that long, thin peppers tend to be hotter than shorter (and fatter) peppers; habaneros are a noted exception to that rule.
Fresh chilies should have a firm, glossy skin; canned chilies will alter the flavor of a recipe.
Wrap fresh chilies in paper towels and store in the refrigerator for up to 3 weeks.
Dried chilies should be stored in a tightly covered container, and kept cool and dark.
Wear rubber gloves when working with chilies of any kind.
Wash hands thoroughly with soap and water after handling chilies, even if you wore gloves.
Most of the heat is to be found in the seeds and veins; removing all or part of these will lessen the heat.
Heat levels will vary from one chili to the next even in the same family; taste carefully, adding a bit at a time.