Su-Jo’s Place - Our View of the Great American West
An e-scrapbook in progress......
This page was last updated: December 24, 2011
Chili Warning!
How to Clean and Manage the Heat Factor:
The heat in chilis comes from the white veins that contain the hot stuff called CAPSAICIN, not the seeds. The veins connect the seeds to the flesh of the chili. When working with fresh chilis, wear some rubber or latex gloves. Do not remove the gloves until you are finished slicing/cutting/deveining the chilis by hand. Also - be careful to avoid breathing the fumes when cutting and removing the veins - the fumes will choke you worse than onions ever made you cry! Thoroughly wash and scrub your hands for several minutes in warm soapy water to remove any capsaicin that may have accidentally gotten on your hands. I even use a scrubber pad to exfoliate my hands and fingers to be extra sure. The last thing you want to do is place a capsaicin coated fingertip in your eye or mouth – OUCH!!!
Remove the stem and cut the pepper in half, lengthwise. While holding down the end opposite the stem, use a spoon to scrape out the veins and seeds. Be sure to scrape AWAY from you and others – to include pets. The chili is now ready for further cutting, slicing chopping, et cetera. Sometimes a recipe will require you to remove the stem and hollow out the insides for stuffed chilis, so use a smaller spoon in your strong hand while holding the chili in your weak hand to scrape out the veins and seeds.
As you become more accustomed to the many tastes, dimensions and flavors of the chilis you will probably, albeit accidentally, experience varying levels of capsaicin induced heat. Don’t let others try and talk you into sampling something you really don’t care to try – unless you want to.
Salsa Verde (Green Chili Sauce)
Makin’s needed:
1.Poblano Chilis - 32.Jalapeno Chilis - 33.Anaheim (Slim Jim) Chilis - 34.Cerrano (Serrano) Chilis - 15.Tomatillo - about 2 cups when chopped6.Cilantro - to taste7.Garlic – 2-3 to taste8.Onion (white or yellow) – 1 medium 9.Salt – start with 2 tsp10. Water – as needed11. Lime - juice of ½ half fresh squeezed limeEquipment:
1.Stove2.Blender3.Glass or non-porous containerRinse, clean and chop the chilis, garlic, onions and tomatillos into large chunks. Place in a sauce pan with 1 cup water. Bring to a boil then reduce to a simmer. Let veggies steam for 5-6 minutes or until everything is limp. Reserve the liquid – it has a lot of flavor and you’ll need some liquid for the blender. Place the steamed chilis, garlic, tomatillos and raw cilantro, onions, lime juice and salt in the blender. Whiz in the blender adding the left over veggie bath water, and tap water if needed, until just smoother than chunky. This sauce should not be runny – it should have some body and texture.
Taste and adjust seasonings and heat.
Serve warm on the side or spooned over juevos rancheros, burritos, chimichungas, use as a base for Green Chili Pork, or as a dip for corn chips – or what ever you think might be tasty! Maybe mixed with some soft cream cheese smeared on a toasted English muffin!
Salsa Rojo (red chili sauce)
Makin’s needed:
1.Dried red chilis (Cascabel / Guajillo)2.Ripe tomato (soft to touch)3.Ketchup – one third (1/3) cup4.Agave Nectar – one quarter (1/4) cup5.Salt6.WaterEquipment:
1.Sauce pan2.Stove3.BlenderRehydrate the dried chilis (be careful – dried chili seeds will go everywhere and make a big but easily managed mess: remove the stems and discard); chop each chili into 2-3 pieces and place in sauce pan, seeds and all. Cover with warm water and weight down with a side plate to make sure all the chilis are fully submerged in the water. In about 30 minutes the water should have turned a reddish pink and the chilis should be softened. Reserve the liquid – you’ll need some water for the blender. Place chilies and tomato in the blender and whiz until almost smooth using the reserved water, and tap water if needed. This sauce should not be runny – it should have some body and texture. Now run the mixture through a sieve to strain out the chili seeds and bits of tough chili husk. The sieve will quickly become clogged so use a spoon to lift the seeds and husk off the bottom of the sieve to help the straining process. Put the chili and tomato mix in a sauce pan, bring the heat to medium high. Add the ketchup, agave nectar, cocoa powder, salt and cinnamon. Bring to a simmer and let simmer for 20-30 min. Taste and adjust seasonings. Add water as needed to to maintain consistency. The warm salsa should almost coat the back of a spoon.
This is a basic red salsa and can be used as the red sauce in enchiladas. You may also serve warm on the side or spooned over juevos rancheros, burritos, chimichungas, use as a base for Carne Adovada or whatever you think might be tasty!
For a twist on Carne Adovada use this recipe and add the following ingredients for a mole’ like aroma and taste:
1.Unsweetened cocoa powder – 1 tbs.
Unsweetened cocoa powder – 1 tbs. 2.Ground cinnamon – 1 tsp.
Ground cinnamon – 1 tsp.Mojo de Ajo (Garlic Sauce) – for garlic lovers with a dash of heat…
Makin’s needed:
1.whole garlic bulbs – 2-32.good quality olive oil – 1 qt.3.crushed red pepper flakes – 1 tbs.4.lime – juice of ½ half fresh squeezed lime5.salt – 1 tspEquipment:
1.glass baking dish – about 8x8 or 9x9 inches2.glass storage containerBreak down the garlic bulbs into their separate sections. Peel, crush and place the garlic in the bottom of the baking dish; use enough garlic to thoroughly cover the bottom of the dish. Sprinkle the salt and pepper flakes over the garlic. Cover the garlic, salt and pepper flakes with olive oil to a depth of about 1 inch. Place in an over at 300 degrees for about 20-25 min. Remove from the oven. With a potato masher, crush the garlic to smaller bits. Add the lime juice, stir, and back into the oven for about another 20-25 min. Remove from the oven and let cool. When cool, pour or ladle everything - the garlic, pepper, salt and lime juice infused olive oil - into the storage container. This will keep for months with your other oils.
Drizzle over some toasted artisanal bread plus an extra pinch of salt, for snacks or as a tappas. As a wet rub on steaks and chops before grilling, frying or baking. With a dash or two of balsamic vinegar as a dipping sauce with fresh rolls and a green salad . Drizzled over a bowl of chili, green chili stew or juevos rancheos. Where ever a recipe calls for olive oil - be daring.
As soon as I can take some pics, I'll post them to better illustrate the techniques and processes!
Food & Recipes
Me 'n' the Missus got to chatting with some strangers in the produce setion of the grocery store the other day. I was picking out some tomatillos and chilis and got to answering some questions about tomatillos and how to use them. One thing leads to another, and well, its time to start writing our recipes down. Todd and Jason - eat well!
Always use fresh ingredients
The best flavors in produce, veggies and fruit come at the height of ripeness. Grind, crush, grate your own spices: like pepper corns, nutmeg, cloves and the like. You might try your hand at growning your herbs like thyme and rosemary, too.
Remember - you can always add more seasonings and spices just like you can always cook food longer. You can't add less or cook less.
