Food and Recipes, Oriental Vegetable Reference and Recipe Guide, Manitoba Agriculture, Food and Rural Initiatives

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August 2006

Oriental Vegetable Reference and Recipe Guide

Hot Peppers

Appearance:

Hot peppers come in a wide range of sizes and colors depending on variety and maturity. Varieties include Jalapeno, Serrano, Cayenne and Anaheim to mention a few. Heat generated by the pepper also varies greatly depending on variety, and can range from mild to fiery hot. When purchasing peppers always select firm unblemished fruit, preferably with stem still attached. When using hot peppers you will have to experiment with amount used to obtain a heat level which suits your palate. Note: you can always add more to a dish to increase its heat to your taste, but you can’t take it out.

Use and Preparation:

Caution: Always use rubber gloves when handling hot peppers, and avoid skin contact with the pepper oil secreted when preparing hot peppers. Wash hands, cutting surfaces and utensils after preparing peppers. For most recipes, cut pepper in half lengthwise, then remove and discard seeds and white pith, which reduces the peppers pungency to some extent. Hot peppers can also be dried and ground into powder to be used in recipes. When grinding hot peppers a dust mask is recommended, and grinding should be done in a well ventilated area. Hot peppers are used in a wide range of dishes, which include soups, stews, casseroles and stir-fry dishes. Peppers can also be used to flavour cooking oils and vinegar.

Red Pepper Oil / Homemade Chili Powder / Hot Pepper Jelly / Fresh Tomato Sauce

Red Pepper Oil Called "Chili Oil" by Oriental Markets, this oil added to regular cooking oil will add zing to stir fries and salad dressings
½ cup (125 ml) sesame oil	1/3 cup (75 ml) crushed hot red pepper
In a small saucepan heat sesame oil until warm (200F/ 90 C.). Remove oil from heat, and stir in crushed pepper. Let stand at least several hours or over night at room temperature. Strain oil into a clean jar pressing oil through sieve with wooden spoon. Cover and store in refrigerator. Use 1-2 tbsp (15-30 ml) mixed with cooking oil to spice up stir fries and salad dressings.
Makes: 1/3 cup (75 ml)

Homemade Chili Powder
4 dried hot Chili peppers (any variety)	3 dried Ancho peppers
4 tsp (20 ml) cumin seed	1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground corriander	1 tsp (5 ml) dried oregano
½ tsp (2 ml) whole cloves
In a blender or spice mill combine ingredients and grind to a powder. Place in a airtight container and store in a cool dry place. Note: For hotter chili powder increase number of hot peppers used in this recipe.
Makes: 1/3 cup (75 ml)

Hot Pepper Jelly
1/3 cup (75 ml) fresh Jalapeno or Serrano peppers, seeded and coarsely chopped	1 large sweet green pepper, coarsely chopped
6 ½ cups (1625 ml) granulated sugar	1 ½ cups (375 ml) cider vinegar
3 oz/(86g) liquid pectin (Certo)	Several drops of green food coloring
In a 4 ½ quart (4L) Dutch oven combine peppers, sugar and vinegar. Bring to a boil, reduce heat, cover and boil gently stirring frequently for about 15 minutes or until mixture becomes transparent. Stir in pectin and food coloring. Return mixture to a full boil and cook for 1 minute stirring constantly. Remove from heat, and quickly skim off any foam, which may have developed. Pour at once into hot sterilized half- pint jars, seal using metal lids or paraffin wax.
Makes: 6 half-pint (250 ml) containers.

Fresh Tomato Sauce
4 medium tomatoes	½ cup (125 ml) finely chopped onion
½ cup (125 ml) finely chopped celery	¼ cup (50 ml) finely chopped green bell pepper
2-3 tbsp (30-45 ml) finely chopped hot peppers	¼ cup (50 ml) olive oil
2 tbsp (30 ml) red wine vinegar	1 tsp (5 ml) crushed mustard seed
1 tsp (5 ml) crushed corriander seed	1 tsp (5 ml) salt
Dash black pepper
To peel tomatoes, dip in boiling water for 30 seconds then plunge into cold water. Slip off skins, and chop tomatoes. Combine chopped tomatoes with remaining ingredients, cover and refrigerate several hours or overnight, stirring occasionally. Serve as a relish or side dish.
Makes 3 cups (750 ml)