Chili is now an accepted mainstay of vegetarian cooking. A true chili vegetarian recipe cook however, knows that there is more to just randomly adding any kind of chili pepper. There are some things that you need to take into consideration with your recipe.
Know Your Chili
Naturally, the amount of chili in your chili recipe will of course depend on your natural capacity to endure hotness. The question however is how to find out if there is too much chili. One basic step is to know your chili peppers. It is a fact for example that bell peppers and pimiento provide no hot taste at all so you can basically add as much as you want in a dish. Habanero and santaka chilies however are among the hottest so you would do well to add moderate amounts in your recipe. The famous jalapenos are only about moderately hot and are often the favorite ingredients in a vegetarian cooking.
Rev Up on Moderately Hot
For those who can’t handle habaneros that are too hot, they can increase chili peppers to the middle or lower range of hotness. It is a fact that a this cooking is packed with full flavor which means that you need less of salt, sugar or other sources of flavor which are not healthy in large amounts.
Chilies have also health benefits like the antioxidants that can help clean up your system. They are also natural pain killers that do not dull all of your vital senses.
Handle Chilies Properly
Chilies can burn the skin. Handle chilies only with your bare hands if you only have a small quantity to cut. Handling lots of them for a flavorful chili can burn your skin. It makes better sense to use cooking gloves with lots of hot chilies. Make sure too that the juice of peppers never find its way into your eyes. Chili juice on your eyes can be a very painful experience. You can also keep your skin and hands off peppers by grinding them instead.
Manage the Heat
If you can’t take too much heat then the best solution for your cooking is to simply remove the seeds and the white membrane before cutting and adding to your recipe. Tomato sauce is also said to be effective in helping lessen the hotness of chili.
Beer and other beverages should be avoided if it is already too hot on your mouth. While people still popularly use water to kill the fire of a chili recipe, yogurt and milk seem to be more effective.
Mix with Other Tastes
Your food would taste best with garlic, beans, tofu, onions and tomatoes. Just make sure that you mix your ingredients well so that the flavor does not stick in just some parts of the recipe but watch out for burned ingredients. Experts advise though that ingredients shouldn’t be mixed all at once since this could kill the hot taste. Sauté the spices gradually to release the oil that holds the secret to its hot taste. Depending on the dish, you can serve a chili dish the next day to give time for flavors and tastes to mix.