If you love spicy hot foods, then you probably love chili peppers. This fire – hot vegetable comes in a variety of sizes, shapes, and strengths. Of course, if you want to eat the spiciest, mouth-watering variety, be sure sure to choose chili peppers that are fully mature and ripe.
They are the ones that contain the highest amount of Capsaicin. Capsaicin is the fire in chili pepper that makes your eyes water and your throat burn.
The most common type of chili pepper in this country is called the Anaheim. Some of these are rather mild in their degree of burn, while others will warm you up well. These peppers are long and trim. For convenient storage, you can actually string together a bunch of chili peppers and hang them up to dry.
Then, when you’re ready to use one, just cut it off and prepare it. Once it is dry, this vegetable will keep for a long time. Their outer skin will change its appearance. It will wrinkle up, but it will still be shiny and be completely edible.
Most people can’t prepare a fresh chili pepper with their bare hands. Capsaicin is a natural alkaloid that has no taste. However, it does have the ability to burn a human’s skin. For example, if you were to place a mere one milligram of pure Capsaicin on your bare hands, it would feel as if your hands were on fire.
It would undoubtedly leave blisters on your skin as well. This is how strong this alkaloid can be. Therefore, to avoid burns, blisters, and other discomforts, you should wear a pair of rubber gloves when you’re handling cut chili peppers. Besides getting the Capsaicin on your hands, you’ll need to be extra careful not to get it in your eyes or in your nose too!
To choose the best fresh chili pepper, the skin should be firm and shiny. It should also be free from wrinkles. Once you wash it with tap water, and then cut open the skin with a sharp knife, you’ll see white membranes and some seeds on the inside.
In order to cook with chili pepper, bake with it, or can it, you’ll need to remove the stem, membrane and the seeds first. With your rubber gloves on, use a sharp paring knife to cut the stem out of the top. Then, slice the chili pepper in half. Rinse the inside of it with tap water. This will get rid of the loose seeds. Then, use the edge of the knife to scrape the inside to completely remove the rest of the seeds.
Here’s a tip you can use: of course, the more chili peppers you use in a recipe, the hotter the food will be. But if you sampled one, and the chili peppers you have are a little hotter than you would like them to be, you can cool them off a few degrees! After you wash and deseed them, place the peppers in a bowl of cold water.
Add a half teaspoon of table salt to the water, and swish it around to dissolve the table salt. Then, let the chili peppers soak for an hour before you use them.
Chili peppers that have been dried should be rinsed with water then ground up in a food processor. You can then sprinkle this chili powder in soups and stews, or use it in your favorite recipe.Chili peppers