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SouthwestBlend.com presents How to Handle those Hot Chilies and a great Chili con Queso Recipe. |
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Chilies, (hot peppers) vary in taste and 'hotness'--right down to peppers found on a single plant. Fresh green chilies are red chilies that have not ripened, tasting almost the same. Canned green chilies are usually mild--but the canned Jalapeños are fiery. Most of the dried chilies are hot although some varieties, like the ancho are milder and almost sweet. They are often used in sauces for their rich maroon color. The oils in chilies can burn skin and make your eyes smart, so be careful not to touch your face when working with chilies. Wearing gloves helps somewhat, but be sure to always wash hands and gloves with soap and water afterwards to get rid of the oils. Rinse chilies to clean them, then pull out the stems under running water. Cut the pods in half and clean out the seeds. You can soak them in cold, salted water for about an hour to reduce hotness, before chopping, or just go ahead and dice them up. Small dried chilies should also be stemmed and seeded before they are used. To remove skins, pour boiling water over the chilies and let them soak for about 30 minutes. You can they easily slip the skins off with your fingers or a knife. Remember to rinse canned chilies to get rid of the brine, before seeding and chopping.
Try your chilies in this Chile con Queso
Makes 2-3 cups
3 med firm ripe tomatoes or to save time use 1
cup chopped drained canned tomatoes For fresh tomatoes drop them in boiling water so they are covered with water and boil for 15-20 seconds. Remove and place under cold running water then peel them with a sharp knife. Cut out the stems, slice them in half crosswise and remove the seeds and juice by gently squeezing. Chop tomatoes coarsely. Melt butter over medium heat in a heavy 1-1½ quart saucepan. When melted, add flour and mix well. Stirring constantly with a wire whisk, slowly pour in cream in a slow steady stream. Cook over high heat until sauce boils, thickens and is smooth. Reduce heat and simmer until flour taste disappears. Set aside, off heat. Mix together the tomatoes, garlic and sale in a 10-12 inch skillet. Cook uncovered, stirring frequently, over a medium heat until the mixture is thick enough to hold its own shape in a spoon. Reduce the heat to low and stir in the cream sauce and chilies. Do not let the mixture boil. Add the cheese a handful at a time. To serve, keep warm in a chafing dish and serve immediately with crackers, chips, vegetables or tostadas.
Hispanic Heritage Guide:
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How to Handle those
HOT!! Chilies AND
Resource
Guide