January 13, 2009
How to Prepare Peppers
Stuffing Peppers:
To make stuffed peppers remove the tops of the peppers, scoop out the seeds and wash well. Stuff with your choice of ingredients. Rice or breadcrumbs are often used in combination with other ingredients. Place upright in a baking dish with 1/2 inch of water in the bottom. Cover and bake at 350 degrees F (175 degrees C) for about 30 minutes. The tops can be dusted lightly with paprika when done to add color. (See Preserving Peppers to learn how to dry paprika peppers to make your own powder.)
Roasted Peppers:
Roasted peppers are very simple to make and can be used to add flavor to spaghetti sauce, meatloaf, salad dressings, and so much more. Before roasting, remove the tops and seeds. The peppers can be sliced or left whole. Roast the peppers in a 500 �F (260 �C) oven until the skin turns black and begins to blister. Remove and cover with plastic wrap or place in a paper bag. The steam will help soften the skin so that when the roasted peppers are cool it will slide off easily.
Pickling Peppers:
Some of the best chili peppers for pickling and making relishes are the jalapeno, Bermuda hot, pepperoncini, sweet banana and cherry peppers. Pickled peppers can be eaten "fresh" from the jar on salads, nachos, burgers and sandwiches or can be used to spice up meatloaf and cornbread.
Pickling destroys molds, yeasts and bacteria that cause peppers to decompose. Using sterilized containers that seal prevents recontamination of the peppers after pickling. Homemade pickled peppers should be stored in the refrigerator.
Guidelines to Pickling Peppers:
Use only fresh, unblemished peppers.
Use only unchipped enamel, aluminum, stainless steel or glass pans to heat vinegar�vinegar will react with brass, copper and iron resulting in an off taste to the peppers.
Sterilize with fresh boiling water glass jars and lids.
Jelly jars (the type with a rubber gasket) are the best type to use for pickling. If the only containers available have metal lids use squares of wax paper as a barrier between the lid and the vinegar to prevent corrosion.
Use cooking salt rather than table salt, as table salt, due to its higher iodine content, can cause the peppers to discolor.
If you choose to add spices, use only whole varieties; powdered forms will cloud the solution. Popular spices include peppercorns, chopped or whole cloves of garlic, rosemary, celery seeds, coriander seeds, and bay leaves.
Color can be added to an otherwise monotone mixture by adding whole baby carrots.
Pickled peppers are best when allowed to mature about 2 weeks.
Drying Peppers:
Dried peppers are handy for adding spice to sauces, soups, stews and chilis. One of the best things about cooking with dried peppers is that it is easy to control the heat of the dish: when it's spicy enough simply fish out the pepper!
You can dry your peppers in one of several ways: ristras, rack drying, dehydrator, or oven drying. Always use fresh, firm, unblemished peppers for drying. If air-drying, ensure that the racks or ristras are placed in an area that is dry and has good air circulation.
Ristras are the strands of dried peppers that hang in many southwestern kitchens. They can be made from red, green or yellow chilies or any combination of these. To make a simple ristra use a needle to thread the stem of each chili pepper so that the chilies form a spiral, then hang from the ceiling. Chilies drying in ristras or on racks may take several weeks to dry completely. While using a dehydrator or oven is definitely faster, the chilies don't retain the bright color seen in chili peppers that are air-dried.
Dried chili peppers can be dry pan roasted prior to being added to sauces for a nuttier flavor. Dry roasted peppers are especially delicious in enchilada sauce. Peppers can be rehydrated by soaking in hot water for 15 to 20 minutes and used to spice up stews and sauces. Dried peppers can be ground into chili powder using a coffee grinder or mortar and pestle.
Freezing Peppers:
When freezing peppers plan ahead. How do you think you'll be using them in the future? Will they be used in something "fresh" like in salads, fajitas or tacos? Or will you use them to flavor something cooked, like your favorite chili recipe? Follow these steps to freeze peppers for later use:
Wash peppers well, selecting only those that are blemish-free and firm.
Cut out the stems and remove the seeds.
Blanch them quickly in rapidly boiling water if you plan to use them in cooked foods. [Skip the blanching if you want them fresh.]
Pat dry with paper towels or other clean absorbent cloth.
Pack into containers or zipper-seal bags, removing the air before sealing.
Freeze. (You can even freeze salsa! Just make sure to drain the liquid before you do. Otherwise you'll end up with a layer of ice on the salsa.)
Information thanks to Chili Pepper Plants Dot Com
Posted by Kelli Little at 06:59 PM
Pepper Relief
When using fresh or dried chili peppers, wear gloves to protect your hands because the oils, capsaicin*, in the peppers can cause severe burns. Don't touch your face or eyes. If chilies do come in contact with your bare hands, wash thoroughly with soapy water. When grinding dried chilies, beware of the chili dust in the air, which will irritate eyes and throats.
*Capsaicin is the heat factor in chilies that is used medically to produce deep-heating rubs for treating sports injuries and arthritic therapies.
If you have a problem with ulcers or stomach acids: 1) don't mix your peppers with liquor, caffeine, nicotine, aspirin, or emotion, and 2) eat fat beforehand--cheese or cream especially.
If you have a problem with ulcers or stomach acids and refuse to give up your cigarettes and margaritas or refuse to stop worrying about your kids/mate/lover: 1) eat LOTS of cheese, 2) drink lots of cream, and 3) hope for the best.
If you're too stubborn to wear rubber gloves when you're cutting chiles and then justifiably worry about rubbing your eyes or performing other bodily functions: And this goes double for people who wear contact lenses and have to take them out at some point. WELL, there really IS a bonafide solution here--and I do mean solution. Just get yourself a little bowl of clorox (bleach), diluted 5 parts water to 1 part bleach, and so long as you dip your fingers in from time to time you've got the problem licked. Why? Capsaicin compound is not soluble in water, but chlorine or ammonia turns it into a salt, which IS soluble in water. Please be advised, though, you should never soak your hands in this solution--that will compound the problem and cause burns. Just dip the fingers quickly. Alternatively, one reader advises that you can also protect your hands by coating them lightly with vegetable oil as a barrier--not as good as rubber gloves, but the same principle.
Posted by Kelli Little at 06:59 PM