13 Feb 2013
All about Chile PeppersSubmitted 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.