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Buying and Storing : Some fresh
chilies look wrinkled even in their prime and therefore this is not a
good guide to their freshness. They should, however, be unblemished, and
avoid any which are soft or bruised. The substance which makes the chili
hot is a volatile oil called capsaicin. This differs not only from one
type to another but also from plant to plant, depending on growing; the
more the plant has to struggle to survive in terms of light, water,
soil, etc, the more capsaicin will be produced. It is therefore
impossible to tell how hot a chili will be before tasting, although some
types are naturally hotter than others. The belief that green chilies
are milder than red ones does not necessary follow; generally red
chilies will have ripened for longer in the sun with the result that
they will only be sweeter for all that sunshine. Chilies can be stored
in a plastic bag in the fridge for a few days.
Preparing : The capsaicin in chilies
is most concentrated in the pith inside the pod and this, together with
the seeds, should be cut away unless you want maximum heat. Capsaicin
irritates the skin and especially the eyes, so take care when preparing
chilies. Either wear gloves or wash your hands thoroughly after handling
chilies. If you rub your eyes, even if you have washed your hands
carefully, it will still be painful.
Cooking : In Mexican cooking chilies
play a vital and almost central role, It is difficult to think of any
savory Mexican dish that does not contain either fresh chilies or some
form of processed chili, whether canned, dried or ground. Other
cuisines, however, are equally enthusiastic about chilies. They are
essential in curries and similar dishes from India and the Far East, and
in Caribbean and Creole food they are also used extensively. If you have
developed a tolerance for really hot food, then there is not reason why
you shouldn't add as many as you wish. In general, use chilies
discreetly, if for no better reason than you can't take the heat away if
you make a mistake.
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