Preparing a Chile Pepper - Cooking Tips

Preparing a Chile Pepper

When preparing hot peppers, use caution not to touch the eyes or similar areas that can be painfully affected by the capsaicin that rubs off on hands. Wearing rubber gloves is recommended as well as washing hands immediately after removing the gloves. Begin by removing the stem and slicing the Chile pepper in half.
With a teaspoon, carefully remove the ribs and seeds.
The pepper can now be sliced and cooked.

Chili Powder is a spice blend consisting of one or two types of dried red chile's that are ground and pulverized into a powder. Common blends available in food stores typically include other ground herbs and spices such as cumin, garlic, oregano, paprika, and salt, mixed into the chili powder. Pure chili powder or ground chile is most often available from specialty spice stores and does not contain added ingredients. It consists only of ground or powdered Chile's. Chili powder adds flavor and heat to ethnic dishes. When a recipe includes "chili powder" it is the common powder that is being suggested, unless it states that a specific type of chili powder, such as jalapeno chili powder or if it states ground Chile.

To make your own chili powder, roast a mixture of stemmed, dried Chile's (i.e. habanero, jalapeno, etc.) in a 250º oven for 20 minutes. Allow to cool. Place Chile's in a blender or food processor. Process the mixture until it becomes a powder (do not breath in the fumes). The homemade Chile powder can be frozen for up to 6 months in an air tight freezer bag.