Welcome to my Chile Pages. Being a CHILEHEAD is an addiction. One can never garnish enough information. CHILEHEADERS trade tips and advice from germination to the end result. Most of us carry a stash of special chile powder at all times for seasoning food that just isn't quite
hot enough. We've learned that non-CHILEHEADER food never is hot or flavorful enough for our tastes.
Spice up your kitchen with this beautiful 2006 calendar!
(Recipes included)
and visit Peppahead, a colorful site where you can order back issues of beautiful calendars, and much, much more!
Also take a look at the Chile Peppers Print Gallery, beautiful images, suitable for framing.
Favorite Peppers!
- Red Savina Habanero
- This pepper is recorded in the Guiness Book of World records as the Worlds Hottest Pepper
- Orange Habanero
- World renowned for their searing heat content with thin walls and fruity flavor
- Tepin's AKA the "Chile Tepin"
- Also renowned for their searing heat. The Tepin is quite small about 1/2" x 1/2". For their size they are extremely hot, and some say that the Tepin is as Hot as or hotter than the Habanero
- Cayenne
- Having many variations, the cayenne is one of the most widely used peppers in the world. The cayenne is about 3-5 times hotter than the jalapeno, and when ripe, has it's own distinct, slightly fruity flavor
- Serrano
- Native to Mexico and south-west America. is widely believed to be the hottest chile by many Americans who adore it in its red or green form
- Cherry Peppers, or Cherry Bombs
- Thick fleshed, about the size and shape of a small red ripe tomato. They also pack a considerable punch
- Jalapeno
- Has a distinct pungency, with thick, fleshy walls, very flavorful
Hot Links!
Seed Savers Exchange Specializes in heirlooms and a large variety of pepper seeds.
The Chile Woman Specializing in
Organically Grown Chile Plants.
Bayou Trader's
PEPPERMANIA All kinds of good stuff.
Visit a
Random site on the Ring of Fire.
Gormet quality hot sauces & spices can be found at Mild to Wild Pepper & Herb Co.
Move forward to growing CHILES or return to the top of this page.
* * * Growing, Preserving, & Buying Chiles * * *
Ok, so you have your pepper seeds. What now? You can start to germinate your seeds in baggies, wrapped in a moist paper towel. Place in a warm, dark environment, such as on top of a hot water heater. I put mine on top of my cable box, it's always warm.
When the seeds have sprouted, place them in small pots, filled with potting soil. Keep moist, but not overly wet. Seedlings can be transplanted to larger pots as soon as the first true leaves are fully unfolded, and the second pair of true leaves is just beginning to develop. After the last frost, you can plant outside, either in your garden or pots. You'll need the basic sun, water and fertilizer.
Some of us are fortunate with a fairly long growing season. It takes about 90 days before the peppers are ready to harvest. If you aren't in a hurry, wait to pick your jalapeņos after they turn red. They'll be much tastier and also hotter.
Also, allow your haberneros to turn orange. They haven't really ripened while they are green.
Move forward to see what to do with your chiles after harvesting or return to the top of this page.
* * * What to do with your Chiles * * *
Ok, now that you have your chiles, what would you like to do with them? Some simple and easy suggestions might be:
- Salsa
- Jerky
- Dehydrate
- Make Ristras
SALSA
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- Tomatoes (Preferably fresh but canned works)
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Chop tomatoes, peppers, onions, and cilantro. Add lime juice, salt to taste. Serve with meat, tacos, add to chili, stews, (the list is endless) use as dip for chips. Or eat it right out of the bowl. Freezes well for later use in stews, chili, soups, etc.
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- Peppers Jalapeņo, habs, etc.
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| There are also plenty of great salsa recipes to be found on the net.
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JERKY
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- Lean meat, free of fat (I've had great success with beef and also ostrich meat. Venison can also be used.
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Cut the meat into strips of one inch wide and no more than one-fourth inch thick. Pick your favorite BBQ sauce (1 unit) add 1/4 worcesteshire and 1/8
soy. Sprinkle your powder in, mix thoroughly. Soak the meat overnight, drain & put on the dehydrater. Or put it in your oven on a very low setting, about 12 hours or until the meat is dried, but flexible.
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- Pepper flakes and/or powder to taste
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| Plent of mouth watering jerky recipes are also easy to find.
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MAKE A RISTRA
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Using thin wire, simply string your chiles through the top, onto the wire. Double the wire, hang where it will get air, but not to hot, not too cool. The chiles will dry, and you can pop them off to use in your recipes.
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DEHYDRATING/DRYING
Besides just eating them with your meals, if you have an abundance, you might dry them in the oven on very low setting for eight to 12 hours, or easier still, use a dehydrator. After drying, place them in a ziplock and save for favorite recipes.
OR BUY YOUR PEPPERS, SALSA, AND JERKY ON LINE
Of course if you don't want to go through the hassel of making your own powder or salsas, there are plenty of places online where you can purchase them.
| Peppers are fun to play with. Give them a try. | Return to top of Page. |
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