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C10 - Sunday, August 5, 1984 - North Shore News

Crash course i hile peppers
T DOESN’T take much to get me cranked up
to cooking something, and the litue Keremeos

Harvest book, that I’d brought home from the
*‘Made-in-B.C.”’ store, was a perfect spur.

I was itching to try some of
those great-sounding recipes,
and I’d been conscious for
some time that our local
markets had all sorts of chiles
on their shelves. I’d several
times examined those trays of
green and yellow and red
dinguses and said to myself,
“‘which is which?’’ and gone
without, because if it calls for
mild and you’ve brought
home hot, you’re not going
to get it right, are you?

Well, Mrs. Fawcett offers
a short course, which | repeat
for you here, but it didn’t
help me much because the
store I went to had jumbled
them all up together, and |
found it very hard to make
positive identification, as
they say down at the police
station.

Anaheim chiles are mild,
long, light green and shiny,
and are the ones you need for
‘*chile rellenos’’. They freeze
well. I couldn’t find any.
Poblano chiles look like our
bell peppers but darker in
color. They’re not too hot,
are full of both A and C
vitamins, and I couldn't find
any.

Jalapenos (the is exhal-
ed, as ‘‘h’’) are small, shiny,
dark green and hot, and !
think I found some.

Santa Fe Grande chiles are
medium hot, look tike
Jalapenos but are yellow and
waxy, not green. Maybe |

“5 yy

the kitchen
ranger

b y Eleanor
"Godley

found one.
Serrano chiles are hot as a
firecracker, though they are
only little teeny weeny, green,
and one inch long.
Cayenne peppers are also
hot, some very hot. They’re
long and thin and shiny green
and will give pleasure if drop-
ped whole into soups and
stews; if chopped, after being
cleaned of seeds and mem-
branes, they will fry your
tongue.

Here’s the secret. It’s the
white membranes inside the

pepper that are the source of
the heat. Get rid of those,
you leave just the flavor —
keep them, you call the fire
department. It’s your
stomach lining, after all.

Do wear rubber gloves if
your skin is at all sensitive
when dealing with these
chiles. And for goodness’
sake don’t go sticking your
fingers in your eyes, any
time. Something else: if you
do get your dish hotter than
you want, a spoonful of
honey does a better job of
cooling than anything. Chill-
ed beer is great but honey
works better.

For my first adventure 1
chose two basics, hot sauce
and flour tortillas. With
those two on hand, I'd be all
set to jump into burmitos, en-
chiladas, huevos rancheros
and the slow deterioration of
my stomach fining. Both are
very straightforward recipes,
but | could have made a bet-
ter job of each. I'll explain
that.

TOMATO AND GREEN
CHILE SAUCE
(or Salsa Cruda)
Mix together
6 medium tomatoes, peeled
and finely chopped
‘4 cup of fresh green chiles,
chopped
1 small onion, minced
1 tspn. of salt
1 Jalapeno chile, minced

I used the blender. That was
my mistake. It made it fluffy,
and the character of the
onion was lost. It should be

chopped by hand. But it’s as
hot as | hoped, in the throat,
not in the mouth.

FLOUR TORTILLAS
Mix 2 cups of all-purpose
flour
Y tspn. of salt
Cut into this
Y% cup of lard or shortening
Rub until there are no lumps
of fat remaining
Gradually stir into this
“% cup of warm water
and use your hands to gather
and squeeze and mix until
you have a soft dough.
Divide this dough into four,
then each of the four into

three. Roll each of the : <<

pieces into a ball, and smear
a bit of soft lard or shorten-
ing all over each. Put the
balls on a board, cover them
with a dry towel, and leave
them for 20 minutes.

Heat a large skillet, but don’t
grease it.

Use a little flour when rolling
each ball into an eight-inch
circle, and cook them in turn
until they blister and brown
spottily on each side.

Stack them and cover with a
dry towel while you make

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or stack and wrap carefully in
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Mine were not nicely
round, more of an amoeba
shape. And when I think of
it, the answer lies at the point
where you are rolling the 12
little balls. 1 think that if you
do this part very thoroughly,
making the ball of dough
very smooth and elastic,
you'll have a better chance of
a nice round tortilla.

Hasta la vista.

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