Last week at the market in Milltown I had 2 kinds of dried Chilli Pods for the first time, Guajillo and Pasilla Chillies. These Chillies are not like the Chillies we can buy in the supermarket, the Hot Wax Chillies with a Scoville Rating 5,000-10,000. The Chillies that I am offering are lower on the Scoville Scale and have more flavour. They are mainly used in the Mexican kitchen.
You can measure the heat of a Chilli Pepper using the Scoville Scale, named after Wilbur Scovill. Chillies are a member of the Capsicum family, brought back by Christopher Columbus from the New World. The Chillies contain Capsaicin, a chemical compound that stimulates nerve endings in the tongue. The number of Scoville Heat Units (SHU) indicates the amount of Capsaicin present.
A Sweet Pepper, containing no capsaicin at all, has a Scoville rating of zero, which means that you don't get the tingling on the tongue at all. On the other hand the hottest Chillies, such as Habaneros, have a rating of 300,000 or more, which means that their extract has to be diluted 300,000 times before you stop feeling the heat. That is SPICY. The Guajillo and Pasilla Chillies are in between. They have a nice heat, with the Guajillo having a citrus undertone while the Pasilla is smoky.
The Guajillo is a sweet and sometimes fairly hot Chilli with a lovely deep red colour that really comes out when the Chillies are soaked in hot water. The skin is very tough and must be soaked longer than most dried Chillies. These long peppers, about 6 inches long and 1.5 inches wide, are frequently used in Mexican cooking and have a Scoville Unit ranging from 2,000-5,000.
Pasilla is Spanish for little raisin. This Chilli got his name because of its deep black colour and raisinlike aroma. They are about the same size as the Guajillos but rate lower in Scoville Units: 1,000- 2,000.
Remember! When handling Chillies remember that the oil in it will sting your eyes etc when it comes in contact. So use gloves or rub some oil in your hands, this will prevent the oil from penetrating your pores.
Did you know....
That not the seeds but the membrane inside the Chilli is what makes it hot.
That Capsaicin, what makes the peppers hot, has been said to be used to succesfully treat:
- Acid indigestion, Arthritis
- Bronchitis
- Cancer, Colic, Colds
- Ear Infections, Epilepsy
- Headache
- Seasickness, Ulcers, Vertigo
That Chilli Peppers are vegetables when green but spices when red.
That Green Peppers are a source of Vitamin C, while Red Peppers are a source of Vitamin A.
That Peppers are totally fat-free.
As for what to do with it...
Why not steep 2 dried Guajillos in the Milk that you use to make Mashed Potatoes with. Heat the Milk, add the dried Guajillos, let stand for 20 min. Blend in the Guajillos and Milk in the blender, heat gently and add to your Mashed Potatoes.
A great Salsa can be made by steeping 2 Guajillos in hot orange juice. Let stand for at least 30 minutes and blend the Chillies with half of the orange juice. Add finely diced raw Onions and Banana to the Chilli blend. Thin out with the Orange Juice if needed. This can easily made in large quantities. It is up to you how much Onions or Bananas you want to use and how thick or thin you like it. Great with BBQ'ed Pork Chops or as a Dip.
Or make a Catsup with the Guajillos. What you need is:
3 dried Guajillos
1 tablespoon of Pumpkin Seeds
1 clove of Garlic
2 Tomatoes, fresh or canned
1 teaspoon Oregano
1 teaspoon Vinegar, I use Cider Vinegar
1 teaspoon ground Cumin
Salt to taste
Clean the Guajillos under cold water, take off the stems and remove most of the seeds by breaking them in half and shake them.
Slightly toast the Guajillos in a moderate oven, 150C, for about 3 minutes. Keep an eye on them as they burn quickly. Put them in a bowl and cover them with hot water (not yet boiling) and let them soak for at least 30 minutes.
In the meantime lightly toast the Pumpkin Seeds in the oven, 150C, again keep an eye on them.
Put all the ingredients in the blender and blend till smooth. Taste and adjust Salt and Vinegar.
Put this on anything that you would use Ketchup for, one with a BITE!
Can easily be multiplied for crowds, make sure you taste and adjust the seasoning!
You can find me most weeks at the farmersmarket in Milltown. I will also be selling my chutneys and other condiments at the County Fair at Ballybeggan Racecourse in Tralee on sunday the 14th of May and the Open-Air Food Market at the Square in Listowel on sunday the 4th of June.
Technorati: chilli, pasilla, guajillo, scoville, catsup, salsa, mashed potatoes
Okay Temptress of the Chillies--have you seen this? http://www.telegraph.co.uk/news/main.jhtml?xml=/news/2006/04/01/nchilli01.xml
Posted by: Podchef | May 04, 2006 at 12:47 PM