Categories: Vegetables, Chili 
      Yield: 1 servings 
  
           No Ingredients                  
  
  Chilies belong to the capsicum family, as do sweet peppers, but there the 
  relationship ends, for the fiery heat of the chili is in no way similar to 
  its mild-flavored relation. Fresh chilies are now widely available and vary 
  considerably in size, shape and heat factor. In principle, the fatter 
  chilies tend to be more mild than the long, thin varieties, and the smaller 
  the chili, the hotter its taste. Generally, the unripened, green chili is 
  less fiery than when ripened and red. This is a useful guide to follow, but 
  there are exceptions according to the variety, so it is wise to remember 
  that all chilies, irrespective of color, shape and size, are hot, so use 
  caution before adding them to a dish. Bear in mind that a little chili goes 
  a long way, so add a small amount to begin with and gradually increase the 
  quantity to your liking during cooking. 
   
  Take care when preparing chilies - the tiny, cream-colored seeds inside are 
  the hottest part and, in general, are removed before using. Chilies contain 
  a pungent oil which can cause an unpleasant burning sensation to eyes and 
  skin, so it's a wise precaution to wear rubber gloves when handling chilies 
  and be sure not to touch your face and eyes during preparation. Cut off the 
  stalk end, then split open the pod and scrape out seeds, using a pointed 
  knife, and discard. Rinse pod thoroughly with cold running water and pat 
  chili dry before chopping or slicing as required. Once this task is 
  completed, always wash your hands, utensils and surfaces thoroughly with 
  soapy water. 
   
  Dried red chilies are sold whole and can vary in size from 1/2-3/4 to 
  1-1/2-2 inches in length, so this into account when using. If a recipe 
  states small dried chilies, and you only have the larger ones, adapt and 
  lessen the quantity accordingly, or to taste. Dried chilies are usually 
  soaked in hot water for 1 hour before draining and removing seeds as 
  described above), unless a recipe states otherwise. 
   
  Dried red chilies, when ground, are used to make cayenne pepper and 
  combined with other spices and seasonings, also make chili and curry 
  powder, and chili seasoning. They are also used in the making of hot-pepper 
  sauce and chili sauces. 
   
  The Harissa spice mix uses a large quantity of dried chilies and is very 
  hot, so be forewarned! This is a favorite spice mix for many Middle Eastern 
  dishes. Don't be tempted to add more Harissa than recipe states, unless you 
  are prepared for an extremely hot dish. A less fiery Harissa can be made 
  simply by removing the seeds from soaked chilies before crushing chilies 
  with other ingredients. 
   
  Green chilies are available canned. These are often seeded and peeled and 
  taste pleasantly hot and spicy - ideal for adding to pizza toppings, sauces 
  and taco fillings. Both red and green chilies also come pickled in jars 
  (hot or mild/sweet) and can be found in delicatessens and ethnic food 
  shops. Canned and pickled varieties should be drained and patted dry before 
  using. Whether you seed the pickled type is up to you, just remember the 
  seeds are the hottest part!