There are many types of chiles, ranging from mild to fiery hot. The
degree of heat depends on the time of harvest--red chiles are riper,
of course, and taste sweeter and somewhat hotter than green--and
also on the variety and handling techniques used.
The most commonly used chile is the Anaheim. It is fairly large-6
to 7" long--with mild heat. Harvested green, it is a favorite for
stuffing or for roasting and using in sauces and stews. When
harvested red, the anaheim is strung in ristras, large strands of
chiles that are hung outside in the sun to dry. It can then be
ground into chile powder.
The New Mexico Green chile is similar to the anaheim, and the two
are interchangeable in my recipes. The New Mexico green is slightly
smaller than the anaheim, and varies in strength from medium to
very hot, depending on the region it was grown in. The New Mexico
Red is a ripened New Mexico Green. It can be used fresh or frozen,
but it is more commonly dried and powdered.
The Jalapeno, about 3" long, has a fiery hot taste and, although
usually eaten green, can also be matured on the vine and ripened to
red. It is added raw to salsas and salads or cooked in sauces,
soups and stews. Jalapenos are roasted, then dried.
The Serrano, a smaller chile, can be substituted for the jalapeno.
It has a hot but fruity flavor when eaten green; the red pods can
be dried, but taste best eaten fresh.
The fresh Cayenne pepper is about 4 to 7" in length, and 1/4 to
3/4" wide. It is a hot, sweet chile with thin flesh that tends to
twist as it grows; it has the best flavor when it is red and
mature, but is also eaten green.
The Holland chile is a hybrid that is available all year and tastes
very similar to a fresh cayenne pepper.
The Guajillo is a tough-skinned dried brownish-red chile about 4"
in length. It has a rich, earthy flavor that is fruity with a
medium hotness.
Other extremely hot chiles that are eaten dried include the
Chile De Arbol and the Chile Pequin. Both should be used sparingly.
Handling Chiles
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Always wash fresh and dried chiles to remove dirt. Whenever
handling chiles, always take precautions to avoid skin irritation:
wear rubber gloves and do not rub your eyes.
Roasting Chiles
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There are various techniques for roasting chiles, each resulting in
a slightly different flavor. Red and yellow bell peppers can be
roasted by the same methods.
The Oven Method:
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Preheat the oven to 450 F, place the chiles on a baking sheet, and
bake for 20 to 30 minutes. Turn the chiles frequently as they begin
to brown until all sides are evenly blistered and browned. Remove
from the oven.
"Sweat" the chiles in a closed paper or plastic bag 5 to
10 minutes, until they are cook enough to handle. Peel each chile
from the tip to the stem and discard the skins. If you are drying
the chiles leave them whole at this point and continue with the
drying process. Otherwise, pull off the stems, remove the seeds and
veins, and rinse in water to remove stray seeds.
The Open Flame Method:
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Roast the whole fresh chiles over a barbecue grill or a gas stove
with the flame set at medium high. Turn the chiles with tongs every
couple of minutes until all parts are thoroughly charred.
Remove the chiles from the flame and soak them in ice water. Under
cold running water, rub the charred skins off and discard.
This method is a better one to use than the oven method when you
are making stuffed chiles, because the meat remains firm inside.
If using a chile for stuffing or for cooking whole, leave on the
stem and make only one slit to remove the veins and seeds, stuff
the chile and reseal it.
The Frying Method:
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Put 1" vegetable oil in a saucepan with sides high enough to
protect you from splatters. Heat until hot byt not quite smoking,
then gently drop in enough chiles to cover the bottom of the pan.
Turn with tongs as they begin to blister. The skins will loosen as
the chiles turn golden brown. Remove from oil and drain on paper
towels. When the chiles are cool enough to handle, peel the skins
from the stem to the tip and discard. Slice the chiles lengthwise,
remove the seeds, devein, remove stems and rinse.
Note:
Whichever method you use, the chiles, once prepared, can be stored
in plastic bags in the refrigerator for 3 days, or frozen and kept
for up to 6 months.
Green chiles can also be dried for future use. Roast and peel the
green chiles using the Oven Method. Hang the chiles on a long
string or lay them flat on a screen and place outdoors for about
4 days. The weather must be warm and dry. Turn the chiles each day
to make sure each side dries equally. Once the chiles are fully
dried, they can be bagged and stored in a cool, dry place.
To reconstitute the dried chiles soak them in warm water for
30 minutes, then remove the stems and seeds. The chiles will expand
to their original size and can be used as you would use fresh
chiles.
