Chiles

History Chile peppers are perhaps the first plants to be domesticated in Central America, where there is evidence that they were consumed in 7500 BC.

Euphoria? Capsaicin is the chemical that gives chilies their heat. When it comes in contact with mucus membranes it can cause the nerves to feel they are being burned. This is believed to cause a pain-stimulated release of endorphins (morphine like substances in the brain).

Over 200 varieties Many of these same chiles are known by different names in different localities.

Jalepeno Fresh, small, thick-fleshed green chile approx. 2 inches long and 1 inch wide. It is the most popular hot green chile.

Chipotles Dried and smoked form of a fresh jalapeno. Rich, smoky, tobaccolike flavor with a very pronounced heat. In adobo: Canned in a sauce of tomatoes, vinegar, garlic, onion and spices.

Ancho Most commonly used dried pepper. Vary from mild to medium with smoky flavors (coffee, prunes, tobacco)

Pablano Fresh form of the ancho. Good for chiles rellenos. Usually charred and peeled to enhance its full flavor.

Dried Red Chile Pods Chile Caribe-crushed form of dried red chile pods along with the seeds.

Pasilla Long and thin, dark green when immature, ripens to dark brown, becomes chocolate-brown when dried.

Habenero One of the more intensely spicy species. They can be orange, red, white, brown and pink.

Handling Wear rubber gloves Do not touch face or eyes. Rinse in cold water. Soaking in cold, salted water for an hour may remove some of the heat. Removing the veins cuts down on the heat. After handling, wash thoroughly with soap and warm water.

Peeling Roast over flame or under broiler, turning frequently, until blistered. Peel using a sharp paring knife, or in some instances by hand, catching skin where it appears the loosest.