If you cook with chili peppers, you need to have a basic understanding of the Scoville Heat Index. Think about making some chili for dinner. How hot should you make it? Does your family enjoy spicy Mexican food as well? A little research will help you with the peppers you choose.
In 1912, Wilbur Scoville developed what would be called the Scoville Heat Index. This scale measures capsaicin, the chemical in the peppers that makes them hot. This scale measures bell peppers as a zero and a certain variety of Habanero at a stunning 350,000 to 580,000 units. In between, you will find jalapenos at 2,500 and cayenne peppers at 30,000.
However, let us get back to your kettle of chili; how hot should it be? Does your family think cayenne peppers are good for snacking or are jalapenos more their style? While it may be fun to watch chili contests designed to create the hottest chili ever, is this what will pass for dinner at your house? Knowing the preferences of your family will help you choose the right chili to do the job.
Are you thinking about using some of that string of dried peppers in your kitchen the next time you make tacos? Remember that dried chilies are more powerful than their fresh counterparts are. Flavors are condensed when the food is dried. Be careful you do not overwhelm your mouth’s pain receptors by using the same measurements of dried pepper as you would chopped fresh ones.
If you go with the colorful fresh chilies you can find at your local farmers’ markets, be sure to remove the seeds and inner membranes. While the seeds are commonly thought to contain most of the pepper’s heat, it is the membranes that actually hold the most. Scrape the inside of the pepper with a spoon to remove it all.
Did you know that you should use special precautions when dealing with peppers? It is imperative to use eye protection and thin vinyl gloves so you do not accidentally get the pepper’s essence around your eyes, nose, or face. It is too easy to forget what is on your hands and wipe away a stray hair or rub your nose when you are working in the kitchen. Many of these are listed as topically toxic.
Have you figured out which one to use in your chili yet? If you are well-versed in making Mexican food, you will have a good idea of which ones you like best. The Mexican people have elevated the use of chilies into a work of art. They have developed their skills over many centuries of relying on the pepper as part of their cuisine.
If, after all of this preparation, you still find your food is too hot, just reach for some milk or bread. Chocolate works, too. Whatever you do, do not drink water; it will only make it worse. A side of sour cream pairs well with chili or Mexican dishes to help calm them down. It may surprise you to find that you are willing to dig back into your food once you have cooled off your tongue.
Cinco de Mayo recipes definitely include pico de gallo. This fresh salsa made of tomatoes, onions and cilantro is colorful and it goes with anything. Serve it with chips, pile it on tacos, or eat it with your rice. It definitely gives everything a fresh, Mexican flavor.
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