I have a pathetic tolerance for anything hotter than cayenne pepper. Living with a guy who puts hot sauce on everything, and gorgeous Aussie friends who own All Burn Chilli, with sauces called The After Life, Flatliner, and Tomato Trauma Sauce, I need to give an ode to the versatile and popular chili.
While I don't have every possible chili listed, I put together a guide on the types of chilis, a brief description, and how they are best
used in cooking. Keep scrolling down for tips on growing chilis, the trick to removing seeds, and buying tips (not buying duds).
I also finally discovered the Scoville Scale, the guide to chili and pepper heat intensity. Chilis have a natural chemical called Capsaicin, the higher the level of capsaicin the hotter it is. This chemical activates the pain receptors in the mouth, nose, and skin.
Tips and Tricks
Removing the Seeds - hold the chili between your hands, top of chili facing up. Vigorously rub the chili between your hands for 10 seconds. Then tap it on the counter a couple of times, then rub again for a few seconds between your hands again. Cut the top off and the tap the seeds into a bowl.
Removing chili heat from your hands - Rub your fingers with lemon juice to remove the heat.
Storing Chilis - Store at 55f/13c or above in a brown paper bags and preferably not in the fridge.
Choosing Chilis at the Supermarket- Should be firm with a bright green stem. White striations (stretch marks) are an indicator that they are hotter.
Growing Peppers/Chilis - They grow best in 70-95f in full sun. They mature in 60-90 days. The soil should be rich in organic matter, moisture retentive, with good drainage. Mulch to help keep the soil temperature even - plastic mulch is best. The soil pH should be between 5.5 to 6.8 and avoid high in nitrogen fertilizers. Companion plants to grow with chilis include onions, parsnips, garlic, beets, and radishes. When harvesting, for a hotter pepper, withhold watering, and for milder heat, water heavily 4-8 hours prior to harvesting. If temperatures get over 100f, cover with shadecloth to prevent sunburn and loss of flowers. Use gloves when harvesting to avoid skin irritation.
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