Hot peppers are usually known for their heat, but they are also very flavorful.  Much more heat is located in the ribs and the seeds that sit on the ribs than in the skin itself.  The flavor is also in the meat of the skin.  So with any hot pepper the heat can be decreased by removing the ribs and the seeds or using less pepper.

As with all food enhancements it is best to start with a little, taste and then adjust.  You can always add more but you can not subtract.  If your dish is too hot you can add more of the other ingredients to dilute the heat or if possible add milk, cream, sour cream of yogurt to counteract the heat.

We all love hot peppers but they must be handled properly.  Safety is a priority.  Anytime you process fresh hot peppers you should wear rubber gloves and, often forgotten, eye protection, for the inevitable squirt.  When drying, a respirator should also be used.  Sensitive areas such as eyes and gentiles can be burned when touched with the oil left on unprotected hands even when sleeping.  And the oil remains for many days.

If you forget protection or eat a dish that is too hot remember that capsaicin (the heat) is an oil.  So to remove the heat you must dissolve the oil.  Unfortunately, water, beer or wine will not dissolve it.  Milk is the best, sour cream, yogurt or ice cream will.  Rubbing alcohol can be used on your skin.

 *indicates grown at Flavor Farm

Hot Salt

1 tablespoon dried chile*

1/4 cup kosher or sea salt

Preheat oven to 325F  Crush pepper slightly by processing briefly in a blender, and then spread on a baking sheet and toast 5 to 10 minutes, or until the color deepens and the aroma heightens.  Combine with salt.

Thanks, Jane Butel of  Jane Butel Cooking School

Aji Paste

2 oz dried hot chili peppers, seeds removed*

4 garlic cloves*

1/2 teaspoon salt

5-6 tablespoons water

3 tablespoons sunflower or olive oil

Soak the chiles in hot water for 20 minutes, then drain and tear into pieces.  Crush the garlic with the salt.  Blend all the ingedients into a smooth paste.  Store for up to 1 month in the refrigerator under a layer of oil.  Use as a base flavoring for stews and thick soups.

Thanks, Sybil Kapoor - Taste

Grape/Pepper Sorbet

2 pounds flavorful grapes, like Concord, stalked

1-2 habanero chiles, whole (1 just gives a mild prickle)*

1/2 cup sugar

3 tablespoons water

1 lime juiced

3 tablespoons good dessert wine

Put the grapes in a non-corrosive pan with chilies, sugar, and water over low heat.  Simmer for 10 minutes, stirring occasionally, until the sugar dissolves and the grape starts to collapse.  Crush the grapes and simmer for another 5 minutes.  Remove the chiles and place in a bowl.  Tip the grapes into a straines over the bowl, and leave to drip.  Once cold, add the lime and dessert wine.  Cover and chill.  Remove the chilies and churn in an ice cream machine or transfer to a freezer for 2 hours.

Thanks, Sybil Kapoor Taste

Honey & Spice Roast Parsnips

8 medium parsnips, peeled and cut into thick disks

1/4 cup olice oil

2 teaspoons sugar

1 teaspoon salt

1 teaspoon chili powder*

1/2 teaspoon ground cumin*

1/4 teaspoon ground allspice

1/8 teaspoon ground cayenne pepper

Preheat an oven to 400f. Combine all of the ingredients in a bowl.  Marinate for 1/2 hour.  Heat a large non-stick skillet over high heat and add vegetables.  Saute until they begin to caramelize.  Transfer to a medium roasting pan and place the pan in the preheated oven.  Roast the vegetables for 25 minutes, or until they are browned and cooked throughout.  Serve warm or at room temperature.

Thanks, Edible Buffalo - Winter 2008

Recipe Links

http://www.reluctantgourmet.com/recipe.htm

http://www.chillifarm.com/chilli_recipes/chilli_recipes.asp

http://www.gourmandia.com/video_recipes_cooking_videos.php

http://www.tomatomountainfarm.com/recipes.jsp

http://www.templeofthai.com/recipes/

http://www.randomhouse.com/broadway/bittman/main.php?p=recipes

http://info.lanic.utexas.edu/la/region/food/#bolivia

(Many of these are in Spanish foe a free translation  http://www.freetranslation.com/ ) 

http://www.simplefoodie.com/categories/cuisine/

http://chillisgalore.co.uk/pages/chilli_cooking.html

http://www.recipezaar.com/Imam-Bayildi-25537

http://www.pepperfool.com/recipe_home.html