Chili ignorance exposed!

[Gail]

Now that I've embarrassed myself by not being able to slice hard-boiled eggs, I have yet another culinary flaw. Probably my first exposure to fresh chilis was in the form of those large, thick-skinned green chilis which are used in making chiles rellenos. I learned from a Mexican, so I dutifully learned to blister and skin my pepper before use. And I've been doing it that way ever since.

So here I am, years down the road, cooking away-- not just Mexican food, but many different foods which require chilis. And I'm still blistering and peeling. Until it hit me. I don't HAVE to do this will all chilis. Some are thin skinned. But, I can't find any rules... not even on the chiliheads web site.

So-- does anyone have any wisdom to impart regarding when you do peel, when you don't? http://www.cookinglight.com/bbs/confused.gif

[Beth]

I may be more chili ignorant than you. I've never peeled peppers unless they were roasted and haven't thought about it. Does that help any?

[lorilei]

Oh, my -- and I'm even more of a boof... as I almost never peel peppers, even when I roast them (I guess I appreciate that "burnt" exterior).

[Gail]

OK. So the message here is not to peel most of them, then? You're both up and breathing afterwards, no diminutive chilis growing in your stomachs?

What about our fire-breathing friend? Any wisdom, Deanna? http://www.cookinglight.com/bbs/wink.gif

[lorilei]

Yes, Deanna -- Please come and help us!

I'm beginning to feel like I'm joining a 12-step program...

"Hi, I'm Lori, and I'm ignorant about peeling chilies..."

(but admitting it is the first step to recovery - right?)

[PrincessT]

I have to admit, I've never heard of peeling chilies (sp?). I am in Dallas, Tx, so it's a fairly common ingredient. Do you roast and peel your jalapenos as well?

[This message has been edited by PrincessT (edited 07-12-2000).]

[Gail]

Originally posted by PrincessT:
Do you roast and peel your jalapenos as well?

[This message has been edited by PrincessT (edited 07-12-2000).]

Until very recently, when I began questioning the logic, I was peeling EVERYTHING. To me, chili equalled peel. The way I was taught was to blister the skin (roasting or charring over a gas flame) then putting the thing into a paper bag to steam, then peeling off the skin. If it's well-blistered, it slips right off. I've never known the name of the variety of pepper I use for rellenos (I just know them by sight), but they're very thick-skinned. If you buy canned whole peppers for the same purpose, you will note that they are skinned as well...

Then I started noticing I was being served whole serranos fried in olive oil (with skins), jalapeños weren't skinned either. So, I thought, hmm... methinks I am making far too much work for myself... So here I am, putting the question to the rest of you.

[Deanna]

Girlfriend...you are definitely making too much work for yourself!

As a hardcore chile-head, I can tell you there is no need to peel jalapenos, habaneros, Thai bird chiles, Serranos, or most any other pepper.

Now, if you like, I can find a quote of some sort in either Diana Kennedy's "The Cuisines of Mexico" or Mark Miller's "The Great Chile Book," both of which I own.

All you need to do is slice 'em, dice 'em, or boil 'em whole and get on with it. The skins are so soft, just like the skin on a bell pepper. http://www.cookinglight.com/bbs/smile.gif

[Gail]

...and so it was written.

Now that I've gotten The Word from our resident chiliheads, I feel a great load has been lifted from me.

Thanks, guys.

[Beth]

Gail, Deanna and gang, thanks again for a good laugh! I've copied many a recipe here, and tried to share some recipes and ideas, but it's the laughs that keep me coming back the most.

[This message has been edited by Beth (edited 07-13-2000).]