| Christopher Columbus set sail for an epic journey in 1492. Thinking that he had landed somewhere in the Far East, when infact he had actually discovered the Americas. He mistook the fiery hot pod as peppercorns and so called them peppers. At the time black pepper was a prized commodity. Chiles were widely welcomed when intoduced to the European Community. Over the next century, Explorers and Spice traders distributed these peppers not only to Europe, but to Africa, India and South East Asia. Within another 100 years, chiles found their way to all corners of the world. It is estimated that today there are about 2,000 different varieties of peppers around the world. But the majority of peppers are grown and consumed in Mexico and Latin America |
| How is it spelled? Chile with an 'e' refers to the family of peppers as does chilli ( capsicum) Chili with an 'i' refers to a stewed dish made with chile peppers. Chili con carne refers to a stew made with chili peppers and some type of meat. |
| Those seeds are hot!! Many people mistakenly believe that the heat of a chile comes from the many seeds. Infact the seeds actually become hot as they are attached to the hottest part of the pepper...the veins that vertically line the pods! |
| Chiles not only taste good, but they are actually good for you as they are very low in sodium, contain virtually no calories and are totally cholesterol free. Chiles are also high in Vit A and C. Infact they contain twice as much Vit C as citrus fruit. When chiles are dried they lose most of their Vit C, but the Vit A increases 100 times. Chiles not only increase the metabolic rate, but may also help prevent heart disease and blood clots. There are many home remedies including chile which may help with stomach ailments, bronchitis, malaria and toothaches. Some remedies are even used to relieve pain. Naturally ones body senses pain when the chili is eaten, which makes the brain release endorphins. When the endorphins are activated, the pain is blocked out and a sense of euphoria begins. Some say, eating hot foods is addictive - the intense burning sensation one experiences triggers the release of the endorphins into the bloodstream and induces mild euphoria. Habitual users are called "chile-heads" |
 |
chinense Means "from China" ( an incorrect assessment ). This includes the blistering hot Habanero. |
 |
frutescens Means "bushy" or "shrubby". This species' most popular member is the Tabasco |
 |
pubescens Means "hairy". the rocoto ( or Rocotillo) is a pubescen |
  |
annum Means "annual" ( which is inaccurate ). Includes the New Mexican, Jalapeno and the Wax Pepper. |
 |
baccatum Means "like a berry". Most baccatums are South American peppers. |
| FRESH SALSA A traditional Mexican Salsa that's great with tortilla chips! 1 lb ripe tomatoes, chopped 1/2 onion, finely chopped 2 or 3 serrano chiles, seeded and finely chopped juice of 1/4 lime a handful of fresh cilantro, finely chopped 1/2 teaspoon salt fresh-ground balck pepper, to taste In a large bowl, mix together tomatoes, onions, chiles and cilantro. Stir in lime juice, salt and black pepper. Set aside. Allow flavours to blend for about 15 mins before serving. |
| CHICKEN VINDALOO 1 chicken, cut into pieces, skin removed 125g. ghii 10 chiles, dry, red 10 cloves 10 black pepper corns ginger to taste garlic to taste 2tsp cumin 2 pieces of cinnamon 8 cardamons 3/4 cup vinegar Grind chiles, cloves, peppercorns, ginger, garlic, cumin, cinnamon, and cardamons in a little of the vinegar to make a fine paste. Apply 2/3 of this masala to the chicken peices along withthe salt and remaining vinegar; set aside to marinate. Fry remaining masala in the ghii, add chicken, cover, cook until chicken is tender and vinegar dries. |
| CITRUS AND BLACK BEAN SALSA 1 can of black beans 1 seeded Jalapeno ( minced ) 1/4 cup chopped cilantro 2 oranges ( peeled and diced ) 4 tablespoons of vegetable oil 1 tablespoon of lime juice 1/4 tablespoon of salt 1/2 tablespoon of ground cumin Mix all ingredients and chill for at least an hour before serving This salsa should be served over rice and topped with cheddar cheese |
| TEXAS CHILI 3 pounds cubed beef 2 tablespoon paprika 1 tablespoon onion powder 1 1/2 tsp cayenne pepper 2 tsp beef stock 1 tsp chicken stock 1 small can tomato puree 4 tsp ground cumin 1 tsp garlic powder 1/2 tsp black pepper 6 tablespoons chili powder 1 split jalapeno chili pepper Briefly sear meat and then add chili pepper tied in cheese cloth sack, paprika, onion powder, cayenne pepper, both stocks, puree and water to cover. Simmer covered for 1 and 1/2 hours or so. Add cumin, garlic powder, black pepper and chili powder. Cook for another 30 mins or until meat is tender. Remove cheese cloth sack with jalapeno pepper and serve. |
| MAYAN CHILI
1 1/1 pounds coarsely ground beef 1 medium Green Bell pepper, diced 4 ounces Green chilies, drained and diced 1 1/2 tablespoons garlic salt 15 oz. of tomato Sauce 1/4 cup Tequila 6 oz. tomato paste 1 cup water 16 ounces kidney beans, canned and drained 8 oz. sweet corn, drained Brown meat in large sauce pan - pour off drippings Add green pepper, green chiles, chili powder, salt, tomato sauce and paste, tequila and water. Cook over low heat, stirring occasionally over 30 mins. Add kidney beans and corn. Continue cooking for 5 mins, or until beans and corn are heated through. Serves 6 |
| DAVE'S DEVIL DELITE
Chillies need to be chopped/minced - not too fine For about 300g chillies you need - 4 tomatoes - chopped 1 onion chopped 1 tablespoon cooking oil 1/2 tablespoon garlic - minced A bit of salt 1 tablespoon white or brown vinegar. To a pot on the stove add cooking oil, garlic, onions and tomatoes. Get this going on high heat. Once mixture is going nicely add all the chillies and stir into mixture in pot. Turn heat down to about 1 or 2 depending on your stove. Mix all the time to stop the mixture catching. Mixture must just simmer. Add salt to taste. Simmer mixture, mixing frequently for 45 minutes to 1 hour with the lid on the pot - your house will stink of garlic and chilli and your eyes may even water a bit. After an hour turn the heat off and add the vinegar - mix into the sauce/paste. Put the lid on and allow to stand overnight. Blend the mixture into a paste using a blender for about 30 seconds. After standing - you can bottle the mootie. |