Hot Peppers

[cape chef]

I love hot peppers, And I find myself using them all the time, From jalapeno to Habanero to Anaheim. What are favorites? And how do you like to prepare them?
I hope this will be a "HOT" topic
cc

I like to use a little chopped Anaheim in my baked beans.

[mudbug]

Take a can of hominy. Mix it with chopped jalapenos to taste, heat in the microwave. A great snack!

I like peppers that are used to make condiments like garlic chili paste, hot bean curd, radishes in chili paste.... all delicious.

[This message has been edited by cchiu (edited 12-28-2000).]

[shroomgirl]

A good mix....I don't do habaneros though.
anaheim, jalepino, serrano, poblano, my farmers grew some great paparika peppers....sure I'll post more latter...

Heat! Ah!
I can't take antihistamines so when I have congestion I use Tabasco. I'm from New Orleans and to me it's mother's milk. I always carry a bottle in my pocketbook.
I understand that peppers affect the seratonin levels in brain chemistry. I know that when I am deprived of spicy food I get really down. I have been known to eat a bowl of well spiced tomato/chili salsa with a spoon -- however, never in public!
I do have a problem with those who only go for heat however. Often the heat obscures the flavor of the food. Moderation and subtlety are important here.
I use different pepper-based sauces for different things.
My favorite is Crystal Hot Sauce used as a marinade. A cup or two poured over chicken or pork for an hour or two gives an incredible deep flavor. The heat seems to burn off while the food grills but an incredible, complex flavor lingers. Even sissies never complain about the heat. The flavor is wonderful.

[Live_to_cook]

I like the regular hotties all right but lately I'm partial to the (canned) chipotles (which are smoked jalapenos) in adobo sauce.

Used some last night in fact, steamed mussels in a chipotle/black bean/garlic sauce.

My family can't take much heat so the fresh aren't usually an option. They do welcome the gentle smoky flavor associated with chipotles. I've tried dried, but the flavor was almost non-existent. Canned (Goya) was much better, and they keep covered for several months in the fridge.

Also excellent in black beans with cumin, lime juice and cilantro.

If you really like to add heat, might I suggest, Tuong Ot Toi Viet-Nam chili garlic sauce put out by Huy Fong Foods, Inc. of Rosemead, CA. This stuff has a great flavor, but does have a wee bit of heat to it. If you have one of those friends that likes to brag about how much he likes hot stuff, slip a little bit of this stuff in his chili. I guarantee it will put an abrupt end to his braggadocio and he will remember you again in the morning. Just make sure he has a healthy heart and doesn’t hold grudges before you “warm up” his chili for him. And make sure there is plenty of cold milk available to put out his fire.

’Delicious HOT Chili Garlic Sauce’. The label says, ’Great for stir frying or ready to use with any international food. Spice up your pasta, meats, sauces or pizza’. It has an excellent flavor, but boy is this chit hot. I tell you what, I don't care what kinda Italian Luigi is, if he use dis chit on his pasta, he gonna have smoke commin outta his ears and otha body holes and gonna be shoutin' ‘Momma Mia’ for days. He gonna think dem Mexican bandits bin messin wit' his Manicotti. Dat Luigi never be de same again...he be twice burnt and forever shy. And dat be a true fact.”

[Nick.Shu]

XO for seafood, and umm, ive actually made a corriander and red curry crepe with thai chicken stuffing - believe it or not.

However, i am a little curious about this indian chilli sitting a little above 15,000 scoville units.

The chinese/asia chilli oil seems to rock.

[Live_to_cook]

Nick.Shu, what pepper are you talking about? Here's a pretty definitive list of scoville ratings (from Mo Hotta Mo Betta, my favorite hot food/chile site) and it has plain old cayenne clocked in at 35K-45K. (Habanero topping the list at 200K-500K.)
http://www.mohotta.com/heatguid.htm

Live_to_cook,
Have you ever had a Poblano or Ancho (dried poblano)? I think it is also called Mulato when dried. I use the Poblano for Rellenos
I char it first and roast a bit peel and seed.It has a mild pungency(oxymoron?)I have had some that are pretty hot but not as hot as a jalipeno. I use the Anchos for enchiladas and burritos etc.I soak them for about a half an hour and pat dry and proceed
Always save the water you soak them in. Great to spice up a sauce. The Ancho makes a great chili powder
cc

[Live_to_cook]

capechef, yes I've used poblanos (fresh) but they're rather expensive up here, when you can find them. Lovely deep chile note, not a lot of scary heat, use them for a creamy chicken chipotle dish, yum.

What's your purveyor for dried peppers? I've considered going online because the supermarket's are awfully brittle, which some people say is a sign of a lousy dried pepper.

Live_to_cook, You are right about many of the store bought dried peppers,They could be old and over handled.
I buy my peppers from Sid Wainer, They are in Fall River Mass, And have wonderful products.For my home use I go to penzley spice they are in the town I work in. They have a very good assortment of Dry peppers and spices, Also the Darian cheese shop is close by and has a number of dried peppers and I think the best selection of cheeses around my neck of the woods. I am sorry I don't recall where you are from. Do you have any Ethnic shops in your area? Latin or Asian? I think penzley has a web page, but I don't know what it is called, Probably something like www.penzlyspice.com
I hope you can find some
CC

I take my favorite bottle of hot pepper sauce on vacation!! That bottle and I have a real love affair going!!

[Live_to_cook]

cc, you mean penzeys.com? Lovely site. They've got dried anchos 10.90 the pound... hey wait a minute, these are dried so that's a whole whack of peppers... does that sound like a good price to you?
http://www.penzeys.com/cgi-local/Sof...8239+978146251

I love madame jeanette peppers.
I get them from Suriname south america and plant them in the states.
They are super hot
Danielle