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chiliIf you love Mexican or spicy food you probably are a fan of chilli. Cooking with fresh chilli can be a bit scary especially if you don’t like food to be too hot. The colours of the different chillies help you to understand which should be used in what. For example red chillies are best with beef, green chillies are great in tomato based sauces with pork and chicken. Most people tend to favour chilli powder as you can control the heat of the dish better. Here are a few tips:

  • To smooth the chilli intensity of the dish add a small amount of brown sugar to the sauce. This will reduce the acidity from the tomatoes as well.
  • Red chillies are an excellent source of vitamin C.
  • The best chillies are those that are bright in colour and are firm with no blemishes.
  • To prepare a fresh chilli it is best to rinse then cut in half using a sharp knife. Remove ALL the seeds then slice. If you want the sauce really hot then you can leave a few seeds in.
  • The most important thing to remember when cooking with chilli is to wash your hands well after handling. If you have residue left on your hands and you rub your eyes it will cause a burning sensation.
  • If using chilli powder 1/8th teaspoon for a mild chilli, ¼ teaspoon for medium and ½ teaspoon for hot.

 

Article submitted by Annette Syms – Symply to good To Be True

Website:  symplytoogood.com.au

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