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Hot peppers- storage tips and recipes

Hot Peppers

The Scoville Scale is used to rate the hotness of chilies: Mild red bell peppers rate a zero all the way up

to habaneros at over 100,000 heat units. The heat that peppers impart comes from an alkaloid

compound called capsaicin, which is manufactured in the ribs of the chili pepper. Capsaicin itself doesn&#39;t

have any flavor; it stimulates the pain receptors in your mouth rather than your taste buds. The way to

really keep the heat down is to remove these spongy inner parts. The seeds usually absorb capsaicin

from resting near the ribs, so it&#39;s best to remove those, too.


It’s a good idea to use gloves or put plastic baggies over your hands to avoid getting the hot oils on your

skin. . Gloves that physicians use are more practical than kitchen gloves, because they are thinner and

adhere to your hands more tightly. Alternatively, if nothing else is available, you can try to protect your

hands by coating them lightly with vegetable oil as a barrier. Never touch your eyes or mouth, or any

part of your body when handling hot peppers, as contact can cause a burning and irritating sensation. If

chilies do come in contact with your bare hands, wash thoroughly with soapy water


If you experience a burning sensation on your skin: Water only spreads the fire so don&#39;t wash your hand

until you neutralize the “heat.” Capsaicin — the compound that gives peppers their heat isn&#39;t soluble in

water, but chlorine or ammonia turns it into a salt, which IS soluble in water. In a little bowl add 1 part

bleach to 5 parts water and just dip your hands quickly, but don&#39;t soak your hands in this solution or it

may irritate your skin.


If you experience burning from hot peppers in your mouth: Many people recommend drinking tomato

juice or eating a fresh lemon or lime, the theory being that the acid counteracts the alkalinity of the

capsaicin. Dairy products are a good antidote to overheating. Capsaicin dissolves easily in the fats found

in dairy products. So when you put a dab of sour cream in your mouth along with (or after) a bite of hot

stuff, you&#39;re adding pretty effective dilution. The capsaicin and dairy fats mix together, keeping some of

the capsaicin molecules from finding the pain receptors on your tongue. Remember, though, it&#39;s the fat

that provides the relief, so don&#39;t expect the same results from low-fat sour cream or nonfat yogurts. This

antidote tones down many spicy cuisines, from the use of sour cream with Mexican food to the yogurt

condiments eaten with Indian meals. In Thai cuisine, rich coconut milk serves much the same purpose.


Poblano peppers are a mild chili, often just slightly spicier than a bell pepper. The poblano is a dark

green, wide, heart-shaped pepper used in many different types of recipes such as sauces, salsa,

casseroles and stuffed peppers. There is drastic variation in the amount of heat found in poblano

peppers, even between two fruits on the same plant, so always test each pepper for heat before adding

it into a recipe! The membranes and seeds of Poblano peppers is where most of the heat is found, if

they have any. So, if you don’t want it to be quite so spicy, be sure to take the veins and seeds out

before using the pepper.


Prior to using poblanos in any recipe, it is common for the skin to be removed because it becomes tough

and bitter during cooking. Traditionally, the skin is charred and removed. The charring process enhances

the flavor of the finished recipe. To do this without a lot of hassle it is best to roast the Poblanos with a

little olive oil until the skin chars, then place them in a bowl covered with plastic wrap so the steam can

help to separate the skin from the flesh. Before long the skin will be soft enough to peel off in sheets. 


Poblanos (and any other peppers) can be stored and even frozen in airtight containers with no other

preparation for many months until you are ready to use them. You can also choose to dry the peppers

out for later use. Dried Poblanos are also known as Ancho chilies, which means “wide chili” in Spanish.

They are given this name because when Poblano peppers are dried they become very flat, wide, and



Hungarian Wax Peppers are a creamy-yellow translucent color, very similar to the Banana Wax Pepper.

Picked at an immature stage, the Hungarian Wax Pepper is yellow and has a sweet hot flavor varying

from warm to moderately hot. During the 65 day Hungarian Wax Pepper maturing stage the color

changes to an orange-red and the heat rises to an almost inedible intense heat while keeping its

sweetness. This pepper is traditionally pickled or made into yellow mole sauces.  The Hungarian Wax

Pepper is excellent in traditional Latin American dishes,, adding color to bean and rice dishes, as well as

adding a bite to soups or salads. You can also try stuffing them with cheese, then grilling. Or try stuffing

with rice, meat, onion, salt, pepper, and parsley. For the adventurous pepper lover, try pickling them!



Real Chiles Rellenos                                           

Submitted By: *Fat~Dog~Lane* to allrecipes.com

Prep Time: 45 Minutes         Cook Time: 45 Minutes                   

Ready In: 2 Hours 20 Minutes                 Servings: 4

&quot;Chiles rellenos, that classic Mexican dish of cheese-stuffed fried peppers, is made from scratch in this

recipe. Make the stuffed peppers ahead of time and freeze; then take out and fry another day to make

your dinner preparation easier.&quot;



4 large poblano peppers

1/2 cup shredded mozzarella cheese

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded Cheddar cheese

1/4 cup all-purpose flour for dredging

1 (14.5 ounce) can Mexican-style

stewed tomatoes

1 tablespoon vegetable oil

1/2 onion, chopped

1 clove garlic, minced

1 1/2 cups chicken broth

2 tablespoons distilled white vinegar

1 teaspoon dried Mexican oregano,

crushed          1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/2 teaspoon hot pepper sauce (such as


1/8 teaspoon ground cinnamon

1/3 cup all-purpose flour

1/2 teaspoon salt

5 egg whites at room temperature

1 egg yolk, beaten

1/4 cup all-purpose flour for dredging

1 cup oil for frying, or as needed

sour cream for garnish



1. Preheat the oven&#39;s broiler and set the oven rack at about 6 inches from the heat source. Line a baking

sheet with aluminum foil, and place the peppers onto the prepared baking sheet.


2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10

minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and

allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut

a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse

out any remaining seeds with water. Pat the peppers dry with paper towels.


3. Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly

blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a

cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks.

Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment

paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.


4. To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside.

Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until

translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed

tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon.

Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes,

stirring often.


5. Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.


6. To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl,

beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and

flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat

them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to

gently but completely coat each pepper with batter.


7. Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the

coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese

filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To

serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with

a dollop of sour cream.



Stuffed Hot Peppers                               Submitted by Russ to allrecipes.com

Prep Time: 15 Minutes                   Cook Time: 20 minutes                

Ready In: 35 minutes

Servings: 6


1/3 cup ground Italian sausage

1 (8 ounce) package cream cheese,


3/4 tablespoon garlic salt

3 tablespoons grated Romano cheese

1 teaspoon dried oregano

1 teaspoon dried basil

1/3 cup Italian-style dry bread crumbs

1 tablespoon olive oil

6 Hungarian hot peppers, cored and seeded




1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set


2. Preheat oven to 350 degrees F (175 degrees C).

3. In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread

crumbs and olive oil.

4. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25

minutes, until the stuffing is lightly brown and bubbly.



Hot Pepper Vinegar Recipe                 

from http://eclecticrecipes.com/hot-pepper- vinegar



Hot peppers, any variety

Garlic (optional)

White Vinegar

a few peppercorns (optional)



Clean the jars you are going to be using in the dishwasher or boiling water. Bring vinegar to a boil. Wash

peppers and either chop then to fit in your jar like I have done, or put a little slit in them so that the

vinegar penetrates them. Trim top stems too.

Add peppers, garlic and peppercorns to a decorative bottle or jar. Pour boiling vinegar over peppers.

Make sure peppers are completely covered with vinegar.

Leave a little head-space, airspace in between the peppers and vinegar and the lid, and close the lid. Let

it sit for a few weeks and enjoy. I always store them in the pantry, if it makes you feel better, store in the




Jalapeno Hot Sauce          Submitted By: Rayna Jordan to allrecipes.com     

Prep Time: 20 Minutes      Cook Time: 25 Minutes      Ready In: 45 Minutes



1/2 teaspoon vegetable oil

10 fresh jalapeno or other mixed hot peppers, sliced

1-1/2 cloves garlic, minced

1/4 cup minced onion 1/4 teaspoon salt

1 cup water

1/2 cup distilled white vinegar



1. In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and

salt; saute for 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and

allow mixture to cool to room temperature.

2. Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly

add the vinegar.

3. Pour into a sterilized jar with a tight lid. This sauce will keep for 6 months when stored in the




Salsa Verde



4 large tomatillos, husked and cut in half

1/2 cup olive oil

2 mild chile peppers, chopped

½ a small onion, chopped

5 sprigs cilantro, chopped

1/3 cup distilled white vinegar

1/4 cup garlic powder to taste

1 teaspoon salt



Place the tomatillos, chili pepper, onion, cilantro, vinegar, garlic powder, and salt in a large saucepan

over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20

minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve

with chips.

This entry is related to the following products. Click on any of them for more information.
Garlic, Pepper: Hot, Oregano, dried, Basil, dried,
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