Using Mexican chile peppers in your recipes can be a healthy and tasty change from tired dishes.
Many people shy away from using Mexican chiles as a regular part of food preparation, as they associate chiles with food that is hotter or spicier than what they enjoy or are accustomed to. Naturally, many dishes use chile peppers that are indeed quite hot and very spicy. However, there are many others that feature chiles that are more moderate, even mild, complementing rather than overpowering other flavors, tantalizing the palate rather than scalding it.
There are numerous types of Mexican chile peppers, offering a wide variety of subtle flavor differences and varying degrees of heat or hotness. They come in many colors -- black, purple, red, orange, yellow and green. Some, such as the jalapeño, serrano, and habanero, are well known, while others, such as pequins, chilacas and cuaresmeños, until recent years were primarily regional favorites.
For those just beginning to experiment with the flavors of the Mexican chile, it is important to remember that a variety of factors can affect the flavor and heat level of the chile, such as where it was grown, the type of soil and even the amount of rain in an individual growing season. A particular type of chile may be hotter when consumed fresh, where another variety may be hotter when dried. Bruising or rough handling affects the flavor of many chiles, releasing the hotness that is carried within the veins.
There are hundreds of varieties. Rellenos and tam jalapenos tend to be on the mild side. Cascabels and poblanos are among the many mild to medium chiles. Valleros, pullas and jalapeños are good medium chiles. Pico de gallos and mirasols fall into the medium-hot category and habaneros are notoriously hot. Other hot chiles include serranos, pequins and mayo chiltepines.
Some cooks reduce the heat by soaking chiles for at least one hour in a solution of one part vinegar to five parts water or salt and water mixture. This is because heat is not the only aspect of the flavor of a chile. In addition to its individual degree of heat, each chile is valued for its own distinctive flavor, whether fruity, smoky, tart or sweet.
Because of its qualities - especially the heat - proper handling of the chile pepper is important. Indeed, some are so hot they can burn the skin and professionals recommend that those with sensitive skin use disposable gloves with these types. If grinding dried chiles, be careful to avoid breathing in the dust, as it can irritate the throat and lungs.
The most important thing about handling chile peppers is never -- absolutely never -- touch the eyes when cooking with chiles. While the cooler varieties can cause a burning that will go away after a while, the hottest may require medical attention. In the event of an accident -- and it always does happen at least once, as even hours after cooking, the bite of the chile can still be on the hands because it blends with the natural oils of the skin - flush eyes thoroughly with cool water. Use your common sense, contact your health care provider if the burning is excessive.
Prevention, however, is what will serve best. Before working with chiles, coat hands with olive or vegetable oil. Try to avoid coming into contact with the white inner membrane. Treat chiles gently, do not bruise them. This keeps the heat in the veins, which can be removed if desired, rather than releasing it to sting and burn the skin during preparation. When food preparation is complete, wash hand well with soapy water. Following up with one of those waterless antiseptic soaps will help, as they have a high alcohol content and strip the skin of oil.
If, while experimenting with chiles, you eat something too spicy, drinking water will not help, as the heat is in the oil of the chile pepper. To separate the oil from the surface of the mouth, yogurt, sour cream or other dairy products will be helpful. That is why such ingredients often are served on the side or as a complement to spicy dishes. Eating rice or a bread of some sort, also commonly served with dishes containing chiles, is also useful.
Historically, chiles have been used during sickness, especially respiratory ailments and for stomach troubles, including ulcers. It is said to be useful for cardiovascular ailments. It is used in many of the deep heat type rubbing ointments and lotions. Chiles are high in vitamins, including A and C. In fact, they have more than twice the amount of vitamin C than oranges.
For thousands of years, people have enjoyed the flavor of the chile and benefited from its health enhancing properties. Columbus brought the chile from the Americas, and from him, it spread throughout the world. By bringing the Mexican chile into your home and into your cuisine, not only do you expand your horizons and reap the benefits of its many healthful qualities, but also you taste history - the history of the world and its cuisine.
