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The Chili Connection

Chilies wield a flavoring impact that goes far beyond Mexican cuisine.

For millennia, Chilies have been consumed in Mexico. Today, chilies play an essential role in almost every ethnic cuisine. In addition to savory and traditional applications, they have recently made their way onto the pastry scene with great success.

Tips for Handling Chilies:

• When working with large batches of chilies, wear impermeable gloves to prevent the sting of capsaicin, an oil from the chile which produces a stinging sensation in the mouth, eyes, skin or affected area.
• Pressing a sliced tomato firmly to the affected area miraculously seems to combat the stinging qualities of the capsaicin oil.
• Some people also recommend washing hands in a solution of bleach and water to remove the oil.
• Most Mexicans use salt to combat a good chili heat. Contrary to U.S. practices, Mexicans do not use dairy-based foods for this purpose.

Excerpted from Restaurant Business, September 2009 

Ways to Use Chilies:

• Ancho chili rubbed chicken quarters with a chunky roasted corn sauce
• Gaujillo Chili marinated chicken breast with a cilantro Lime glaze
• Pan seared red chili breaded chicken cutlets with a Roasted yellow pepper Coulis
• Asian red chili glazed chicken chunks over lo mein noodles
• Bone in Jerk chicken with Jamaican hot chili salsa
• White chicken chili

Chris Moyer, Perdue Corporate Chef