Hot Red

Hot Red

Red Chiles are magical in that they are almost like a completely different food than green chile. Red chiles are higher in sugars than starches and the nutrition components are different.

Red chiles are rich with vitamin A, whereas green chiles are a rich source of vitamin C and contain mainly starch. Red chiles are rarely used fresh.

They are most commonly used in their dried form, so they are not as perishable as green chiles, which are highly perishable and must be frozen or canned to preserve. Amazingly, red chile is the world's best antioxidant and a great preservative.

What this means is when red chile is a major ingredient in a food, the shelf life is greatly enhanced. Also anti-oxidants help prevent cancer.

Traditionally, the first step in preserving red chiles is to tie them into thick red strings of chiles, called "ristras", to accommodate drying. Commercially, the drying is done in large dryers, which are essentially like very low temperature ovens.

Once the chiles are dry, then the pods can be stored for later use. Generally most people store them in plastic bags. In Mexico, they generally store them loose in large baskets. The other way to use dried red chiles is to grind them into a fine powder-like substance.

I prefer the pure ground chiles myself as the flavor is generally much fresher than the pods. Red chiles in any form can become stale rather quickly if stored at temperatures above 72 ° F, which is the average room temperature. What actually happens is the oils within the chiles become rancid, creating a stale taste.

Pure ground chiles should always be stored in a cool place, preferably the refrigerator or freezer. This assures fresh flavor. As an aside, when the color of the chile becomes less bright red and looks brownish'the flavor will be duller and the nutrition most likely less.

Pure ground chile is much different than the commercially available chili powder. Chili powder is a combined spice mixture containing, on average, 40% salt, 40% ground chile and 20% flavorings and preservatives. Since salt is a desiccate, it will cause the mixture to dry out, hastening rancidity or stale flavor. Also, chili powder is unbelievably salty.

I never use chili powder, only the pure ground chiles, which are always available for shipment anywhere in the world from www.pecosvalley.com . If working with dried chile pods, the process requires at least 30 minutes from start to finish.

To prepare the dried pods, they must be cleaned of any dust or dirt, then the stems and seeds removed and washed. Crush them slightly and lay them out on a shallow pan or plate.

The flavors will be better if the pods are warmed first in a 300 ° F (150 ° C) oven for about 10 to 15 minutes or until the chiles' color heightens and a pungency is noted. Be careful to not burn them. Then the pods are simmered in water, allowing 4 cups water to 1 cup chiles. Simmer about 30 minutes, or until the flesh slips on the skin. Larger quantities of the chile pulp can be made ahead and frozen in small commonly-used quantities such as ¼ or 1 cup amounts.

Red chile powders or pods burn quite easily. A good precaution is to remove the pot from the heat before adding the chile. In other words, take the pot you make the roux in or had been previously cooking in off the burner before adding the chile.

RED CHILE SAUCE

This is the basic red chile sauce used to create enchiladas and to serve over burritos, chile rellenos, tamales, and chimichangas.

Yield: 2-1/2 cups

2 Tablespoons butter, lard or bacon drippings
2 Tablespoons all-purpose flour
1/4 cup ground mild red chile
1/4 cup ground hot red chile
2 cups beef stock or water
1 garlic clove, crushed
Pinch of ground Mexican oregano
Pinch of ground cumin
3/4 teaspoon salt (if not using stock)

1.Melt butter in a medium-size saucepan over low heat. Add flour and stir until smooth and slightly golden.

2.Remove pan from heat and add ground chiles. Return to heat and gradually stir in stock. Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes. Simmer at least 5 more minutes for flavors to blend. If it gets thick, thin with water and simmer to blend flavors.

Variation: Sauté 1 pound ground beef, or beef cut in very small cubes. Omit the shortening, and continue as directed above. Use for enchiladas.
Reprinted from Jane Butel 's Southwestern Kitchen.

About the Author:

Jane Butel, the first to write about Southwestern cooking, has published 20 cookbooks, several being best sellers. She operates a full-participation weekend and week-long vacation cooking school, a cooking club, a monthly ezine, a mail-order spice and cookbook business and conducts culinary tours and team-building classes. For more information on this article go to http://www.janebutelcooking.com/Public/Articles/index.cfm ? , 1-800-473-8226.

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