This week’s ingredient is our good friend, the chili! Some people don’t like them as they can cause some serious damage if you don’t know what you’re doing with them or which ones to eat. Here’s some information you should know.
The chili is a fruit that come from the plant family, Capsicum. Originating from the new world countries of North and South America, many people use chilies for both food and medicine purposes, but lets just stick to eating them! You get different types of peppers, the most common ones include bell peppers, New Mexico green chili, birds eye chili, Habanero, and my favourite, the Jalapeno pepper.
Chilies, especially the red ones, contain large amounts of vitamin C and small amounts of carotene,a provitamin A. Yellow and green chilies, also contain small amounts of both, but the red ones are your best source.
Now, down to business! When selecting the chilies you wants, make sure that they are in the correct form in which you will be using them. Fresh or dried.
Dried chilies last longer as it is a means of preservation. They are usually used whole or are ground into a powder or paste form.
If you are using fresh chilies, their outer skins don’t break down during cooking. They can be used whole or in slices, depending on the size of your chili, for roasting in order to remove the skin and not cook the flesh underneath.
TIP – Remove Skin on peppers – Set your oven on 200 degrees, add a little oil to the skin of your pepper and place in the middle of the oven. The skin will start to blister or char. Remove and place in a bowl, cover with cling wrap while still hot. The heat will help sweat off the skin and make it easier to remove it.
The good thing about them is that they are not always hot, like the bell pepper and when making them into other dishes like a chili jam, one can enjoy the flavour of the chili, without the burn. You either love it, or leave it!
And that’s just my opinion…!