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Chilies come in many shapes and sizes, but one thing they all
are....HOT! Some are hotter than others, some mildly hot, but they
add excitement to a variety of nationalities cookery. Interestingly
enough, although many chilies are sold when they are various shades
of green, yellow, or red, they will all turn red if left of the vine
long enough. Major varieties include Caribe and Flaoral Gem which are
yellow chilies; Fresno which is light gree; Jalapeno, a dark green
chili: Verde or Anaheim, the longer shaped green chili which is used
in preparing chili relleno; Pasilla, a dark green, pointed chili; and
the tiniest but hottest of all, the Serrano chili. Many are
available all year. HOW TO CHOOSE AND STORE:

Chilies should have bright, shiny skins and shouldn't be shrivelled.
Store in the refrigerator. BASIC PREPARATION FOR COOKING: In
commercial canneries, the tough though thin skin of the chilies is
removed either in a lye bath or in huge blast furnaces which rush the
chilies through and char the outside skin without harming the meat at
all. In the kitchen, though, thses methods are a bit extreme! There
ARE easier ways. If you are preparing one or two chilies, spear them
with a fork and char the skin over the surface unit of your range.
Rotate until the skin is black or blistered. Put in a small paper
sack and close the sack for a few minutes to let the chilies steam.
Slip off the skin. If you are doing anumber of chilies, here is
another method. BROILER METHOD: Spread chilies on broiler pan under
high heat. Turn chilies frequently until charred or blistered. Put
in paper bag for 15-20 minutes. Remove skins, trim off stem and
remove all see and veins. (The seeds are the hottest part of the
chili.) **NOTE OF CAUTION** The juice of chili peppers is not only
hot enought to light a fire in your food, but it can also cause a lot
of discomfort if rubed on the skin. Always remember to wash your
hands thoroughly after cutting or handling chilies. If you have ever
inadvertently rubbed your face or eyes with chili juice on your
hands, you know what we mean! If you're using freshly chopped
chilies in salads, sauces or vegetables, chop them as finely as
possible. A tiny morsel goes a long way. Origin: Odd Vegetable
Cookbook Shared by: Sharon Stevens

Submitted By SHARON STEVENS On 03-26-95

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