Chili Peppers every size, shape, color and taste are everywhere, and the signature on one of the most popular cuisines in the world. More than 160 varieties are grown in Mexico alone. While many of the dishes are hot in nature, most are simply seasoned with pepper mild. The heat level ranges from very mild to fiery hot. To cut and remove the seeds and membrane, where he lives most of the chemical capsaicin gets heat from red pepper, and roastbefore use. raw or marinated peppers are hotter than the same varieties that have been cooked.
Some of the most popular varieties include Serrano, poblano and jalapeno. Serrano is the hottest, followed by the poblano and jalapeno. The Serrano pepper is widely used in cooked dishes such as guacamole and salsa. These peppers pack a punch and not for people who do not like or do not stomach heat. Jalapeno peppers are perhaps the most popular by Chilia level of heat that is right in the middle of the field and the versatility offered by the pepper.
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Preparation of fresh peppers for use is simple, but requires some safety measures. There is always a good idea, gloves, hot peppers and avoid contact with skin and eyes. Wash hands, cutting boards, knives and other areas that come into contact with the peppers.
Roasting takes a little 'heat from the chilli and add a rich flavor and texture. Roasting can be done inthe cooktop, oven, or open fire on the grill. The process is relatively simple, and it's worth. The meat does not burn, soften. After roasting the peppers in a paper bag or plastic down and produces the resulting steam helps the skin to peel off easily. Roasted peppers can substitute regular paprika raw in most dishes.
Mexican restaurants - Discover Chile PeppersFriends Link : Kitchen Exhaust Fans
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