They're also good for diabetics, because they help the body break down sugar more quickly, which is what the body of a diabetic fails to do. They help increase blood circulation and metabolism, and lower blood pressure. Chile peppers are loaded with vitamin C (twice the amount you find in citrus). There's also evidence that such heat has health benefits. Cortina read somewhere that it's akin to the rush one feels when riding a roller coaster, a kind of pain that you know won't actually hurt you, so you're OK with it. Studies show that the heat of the pepper actually releases certain pleasure endorphins in the brain. Why do people like the hotness when it's actually painful? Not a plastic bag, which will trap moisture and make them soggy. In a paper towel for up to three weeks in the fridge. Look for ones with firm skin and glossy, bright color, no blemishes or cracks, and make sure the stems are fresh and green. Long, skinny, and wrinkled in appearance. You can freeze these super-hot peppers.Ĭayenne is usually four-to-12 inches long. Create your own by mixing chopped peppers, lime juice, and salt. The really spicy commercial hot sauces are habanero-based. The most powerful of all peppers, they're 50 times hotter than jalapeños. Habanero provides a blast - not just of heat, but of delicious, apricot-ish flavor. Serranos go particularly well with tomatoes and cilantro. Chopped raw, they add zing to salsas (such as pico de gallo), chutneys, and guacamole. Small (about two inches long) and bullet-shaped, neon green or scarlet-colored, serranos don't have to be roasted or seeded. When you bite into a serrano, it bites right back. It's frequently served in Thai or Mexican dishes. It can be found canned, pickled, or packed in oil with vegetables. Serrano is fairly high on the hotness scale. Peeled, with seeds and stems removed, you can stuff poblanos to make rellenos, or cut them into thin strips and add to soups, salads, or tacos.Īncho: Basically, dried poblanos are called chiles ancho, a key ingredient in many authentic Mexican dishes. (Poblanos are crisp, mild and herbaceous when green, but cooks often char or roast them, giving them flavor that's more smoke than fire). Poblano is dark green, shiny, large, and mild-to-medium on the hotness scale. When smoked and dried, the jalapeño is known as chipotle.Ĭhipotle became a popular ingredient in gourmet restaurants over the last few years. As with all chiles, the riper and redder, the sweeter, and the smaller, the hotter. Small and torpedo-shaped, jalapeños may be pale green, blackish green, or red. When we hear the words "hot pepper," the tingle most of us remember is probably from those jalapeño rings that come with a plate of nachos. Jalapeno can be used whenever a recipe simply calls for hot chile peppers.
0 Comments
Leave a Reply. |