The CookingBites recipe challenge: chilli peppers

msmofet said:
How hot are poblanos?
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JAS_OH1 said:
I don't find them hot at all. I made some chile rellenos awhile back and I probably should have added some heat to them. But, that just might be the poblanos I bought that day. Others who use them more frequently could clarify that.
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Mostly fairly mild, but they can vary just like any other pepper. Even the hottest one I've ever had wasn't that bad though.

Craig uses them to make green chili stew and I've never had a problem with that. He also uses them to make his chile, but he does add hotter chili powder to that.
 
Chilis are tricky like that, aren't they :)
All I can say is err on the mild side.
Having said that, I recently made a chili paste that I did not dilute with onions. Most of mine are so hot. They need extra onion or tomato.
And this "undiluted" one is just too mild!
Boringly mild!
 
msmofet said:
How hot are poblanos?
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I don't think poblanos are very hot but then I've been eating chili's a long time and could be jaded in my perception.

Here's a chart I got from Wikipedia and here's the resource link.
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I also have a butter chicken recipe. Not sure if I should post it.
Medtran beat me to it.
 
In Perú, they eat lots of chiles. Two favourites are the rocoto (first picture) and the ají amarillo (yellow chile):
Rocotos 2.jpg
Ajies.jpg

Rocoto chiles are perfect for stuffing; and you might think "OMG ! Eat a whole hot pepper! Noooo!"
What the Peruvians do is to remove the veins and seeds, then blanch them for a minute or two. Then they remove the rocotos, change the water, and blanch them again. This mollifies the heat. Why?
The active enzyme in chiles is called capsaicin, which is soluble in fat (olive oil, vegetable oil) but not in water. Blanching the chiles means the capsaicin "floats"on the water, and is thus removed.
Putting the chiles in oil, however, (as in this recipe:Jalapeños en Escabeche) means the chiles seem hotter, because the capsaicin is dissolved, or absorbed into the oil. Jalapeños are generally mild to slightly hot, but with the addition of oil, they pack a punch.
 
SatNavSaysStraightOn said:
I think that might depend on the brand. The Kashmiri chilli powder and dried chillies we have are lethal.
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You may be right on the first point, but Kashmiri chile powder is generally considered the "milder"option for Indian cooks, and is prized for its colour as well.
There is, of course, another factor to be considered: what's "hot"for us is not "hot" for Indian consumers. I cooked an Indian meal for the Embassy last year and was very careful to make it mild, because of the local guests, but I put out a plate of raw, green "cayenne"type chiles for the Indian guests. Most of them put 4 or 5 on their plates and were quite happy to munch on them as if they were sticks of celery :laugh:
 
Here's my version of butter chicken:KKA's Butter Chicken (Murgh Makhani)
In the UK, the go-to dish was always chicken tikka masala - a staple on the menu of every curry house in the country for many years. The origin is unclear: some say it was invented in a Glasgow curry house with a tin of Campell's soup; others say it came from Manchester; yet others believe it was tandoori chicken with a creamy sauce.
Butter chicken is slightly different, and my Indian sources assure me it was invented in the 1950s, at the Moti Mahal restaurant in Delhi.
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karadekoolaid said:
You may be right on the first point, but Kashmiri chile powder is generally considered the "milder"option for Indian cooks, and is prized for its colour as well.
There is, of course, another factor to be considered: what's "hot"for us is not "hot" for Indian consumers. I cooked an Indian meal for the Embassy last year and was very careful to make it mild, because of the local guests, but I put out a plate of raw, green "cayenne"type chiles for the Indian guests. Most of them put 4 or 5 on their plates and were quite happy to munch on them as if they were sticks of celery :laugh:
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we're often warned by one of the local restaurants when we order a hot dish.... yet we don't find it hot, same with the indian food we order, it doesn't bother us. This chilli powder is massively different, though - it is very red, but it is also definitely not on the mild side! I was a little surprised when I first opened it and tried it. We also eat the fresh chillies that way as well.
 
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