Some of the Mexican Chili Recipes

Tips & Articles

HMMM!!! The Mexican Chili recipes in the ebook!

There are several things you should consider before cooking any of these recipes, as several readers have pointed out. First, consider protective clothing, or at least latex gloves before handling real chiles! Some people are immune to skin contact, but other's have a skin sensitivity that makes exposure to hot chiles amount to second-degree burns! Until you expose yourself, you don't know which you are! And everyone regrets touching delicate parts after chile handling - nostrils, eyes, ears, um, other stuff...
Secondly, these recipes are spicy. If you need to lighten up the heat, you can do several things. First, you can just reduce the amount of chiles or chile sauce you use in the recipe. (Additional chile sauce can be served at table for the adventurous.) Secondly, you can replace chiles or chile powder with paprika powder, which is a chile that has had the heat bred out of it, but retains chile flavor. You will have to experiment with how much to use, adding a little at a time until you like it.
Lastly, have some fun! Don't worry, someone will be glad to eat your mistakes, no matter how hot it is. :-)
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How do you spell chili?

Why are there so many spelling variations of this fiery hot little pepper?

The Oxford English Dictionary refers to the word chilli as the primary spelling. This was the original translation of the Aztec word for the plant.
Dr. Francisco Hernandez studied the flora and fauna of Mexico from 1570 to 1577.
After returning to Spain he produced a number of books identifying the local plants and animals of Spain. Hernandez translated the native name of a spice called by the locals “chee yee” as “chilli” with two L's.
At some point in time the Spanish speakers in Mexico changed the named to “chile”.

Today, the two common variations of chilli are ‘chile’ and ‘chili’.
The variant ‘chile’ is used mainly in Mexico and ‘chili’ is used extensively in the United States, especially in California and Texas.

How you get relief from chili burns?

How do you find relief after you have accepted a dare to eat an extra hot Haberno chili or simply consumed a chili recipe that's way too hot?
The chemical that causes the burning sensation in hot chili peppers is called capsaicin. Different varieties of chilies contain different levels of capsaicin.
Capsaicin penetrates and binds to nerve receptors on the tongue, mouth and throat producing that fiery burning sensation.

The secret in getting relief from an overdose of 'chili burns' is having a proper understanding of the solubility of this hot little molecule. Capsaicin is an organic molecule that is very soluble in fats, oils and alcohol. It however, has poor solubility in water.

That's why drinking copious amounts of water won’t quench the burning, as capsaicin has poor solubility in this liquid.
The best relief is found by drinking milk, eating yogurt or by eating ice cream. These dairy foods contain casein, a milk protein which is lipophilic or fat loving. The casein protein will surround and wash away the capsaicin from your nerve receptors giving you welcome relief.
A stiff drink will also help relieve the pain due to the high solubility of capsaicin in alcohol!

What is the world's hottest chili?

What is the world's hottest chili?

The world’s hottest chili pepper
According to the Guinness Book of Records, Professor Paul Bosland of the New Mexico State University has discovered the world’s hottest chili pepper. Its name is Bhut Jolokia and its hotness in Scoville Heat Units (SHU) is 1,001,304. This is nearly twice as hot as the Red Savina chili pepper!

Now that HOT!
The tabasco pepper is the chili pepper used to make Tabasco sauce. It is rated at 30,000 to 50,000 heat units on the Scoville scale. The Bhut Jolokia chili pepper is 20 times hotter!

That makes one mean chili recipe

What part of the chili is the hottest?

You can control the amount of heat produced from a chili in cooking by careful preparation

Capsaicin, the substance responsible for giving chili its fiery hot flavour, is produced by glands in the stem at the top of the chili pod.

High levels of this substance are thus found near the top of the pod as the chemical flows downwards to the bottom of the pod.

The white inner pith that surrounds the chili seeds contains the highest concentrations of capsaicin.

Removing the seeds and the inner pith is an effective way to reduce the 'heat of the chili' in cooking. This is especially for those who like their chili mild!

The Holiday season is fast approaching so be prepare some cookies.  Get the recipes and  a try early so you'll know what to expect!  You'll also have a treat now!
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