From fiery Scotch bonnets to mild, crisp Anaheims, chile peppers of all shapes, sizes, colors, and degrees of heat are appearing now at farmers’ markets, and a growing selection of them is available year round at grocery stores and specialty markets. Chiles are actually fruits of plants in the capsicum family, and there are more than 200 varieties ranging in size from ¼ inch to 12 inches in length. They add a unique pungent flavor to cuisines in countries around the world including South America, Thailand, India, China, Spain, Africa, and Mexico, where more than 100 chile varieties originated. Chiles can be yellow, green, orange, red, purple, black, and a few colors in between, and they range in heat from very mild to mouth-scorching hot.
The heat of chiles comes from capsaicin, a compound contained primarily in the seeds and membranes of chiles. In general, the smaller the chile the hotter it is because smaller chiles contain proportionally more seeds and membranes than larger ones. Capsaicin doesn’t lose its heat when it is frozen or heated, so the only way to decrease a chile’s heat is to remove the seeds and the membranes. It’s a good idea to wash your hands thoroughly after working with chiles (or wear rubber gloves) so you don’t transfer irritating compounds to your skin, eyes, etc.
When you’re shopping for chiles at the market, look for brightly colored ones without shriveled skin or soft spots. They can be stored in a plastic bag in the vegetable drawer of your refrigerator for up to 10 days if they’re nice and fresh when you buy them. If you want to try cooking with some new and different chiles, take a look at the produce section in your local Mexican or Asian market, or check in with a grower at the farmers’ market and ask about chiles you may not be familiar with.
Chiles are also available dried or canned. Drying subtly alters the flavor of chiles, and in some cases, the dried version has different name, such as the poblano chile, which is referred to as an ancho chile when dried. Mild, flavorful canned green chilies are available in most grocery stores and now come in “fire-roasted” varieties, as well. They can be used for a quick, no-hassle hit of chile flavor and can stand in for 3-4 fresh mild chiles. Smoked jalapeno chiles, known as chipotles, are usually available canned in adobo sauce.
What to cook with chiles? Here are a few of our favorite chile-flavored dishes:
Sauces: Ancho Chile Sauce, Chinese Brown Sauce, Green Chile Sauce, Mole Sauce, Poblano Chile Sauce.
Soups and Stews: Texas Three-Pepper and Beef Chili, Chicken and White Bean Chili with Green Chiles, Chef Mick’s Centennial Green Chile Stew.
Sides: Tex-Mex Cornbread Pudding, Mexican Black Beans with Chiles.
Entrees: Thai Scallops and Spinach over Rice; Spicy Beef and Bean Burritos, Steamed Mussels with Chile and Lemongrass.
