Chilies

Yield: 1 Servings No

Ingredients:

1-1/2-2 inches in length

Instructions:

so this into account when using. If a recipe states small dried chilies and you only have the larger ones adapt and lessen the quantity accordingly or to taste. Dried chilies are usually soaked in hot water for 1 hour before draining and removing seeds as described above) unless a recipe states otherwise. Dried red chilies when ground are used to make cayenne pepper and combined with other spices and seasonings also make chili and curry powder and chili seasoning. They are also used in the making of hot-pepper sauce and chili sauces. The Harissa spice mix uses a large quantity of dried chilies and is very hot so be forewarned! This is a favorite spice mix for many Middle Eastern dishes. Don't be tempted to add more Harissa than recipe states unless you are prepared for an extremely hot dish. A less fiery Harissa can be made simply by removing the seeds from soaked chilies before crushing chilies with other ingredients. Green chilies are available canned. These are often seeded and peeled and taste pleasantly hot and spicy - ideal for adding to pizza toppings sauces and taco fillings. Both red and green chilies also come pickled in jars (hot or mild/sweet) and can be found in delicatessens and ethnic food shops. Canned and pickled varieties should be drained and patted dry before using. Whether you seed the pickled type is up to you just remember the seeds are the hottest part!