These are Serrano chili peppers…they look innocent enough, right?
Don’t let them fool you, they contain an antioxidant called Capsaicin. Capsaicin is the nutrient that gives chili peppers their heat. This nutrient has many healthful properties. It is a natural anti inflammatory, boosts metabolism, and is believed to fight cancer. Because of the extraordinary health benefits I try to add Serrano and other chilis to many of my recipes.
Serrano chili peppers are muy calliente! In fact, they are five times hotter than Jalapeño peppers. Because they are so hot I always demonstrate how to handle them in my classes.
Things You Should Know:
The heat from chilis can stay on your skin for hours, even after washing! If you rub your eyes later you may be in for an uncomfortable time. So I am going to show you a technique that helps you avoid the hottest part of the chili, the seeds and pith. THAT SAID, if you have sensitive skin or take care of small children you may wish to use a food processor (affiliate link) to chop your chili pepper. If a food preocessor isn’t in the budget try this tiny food processor! (affiliate link) This will prevent any hot contact later. The second option is wearing food preparation gloves while preparing chilies. BUT if you are like me and like to do things the hard way (lol) I am here to help! This technique works for jalapeño peppers as well.
First, roll the chili between your hand and your cutting board. Be careful not to smash the pepper. Rolling loosens the seeds and the pith, the two hottest parts of the chili.
Cut the top off the chili…see how the seeds are already falling out?
Now take the chili over to the sink and gently but firmly roll it between you palms till the seeds and the pith fall into the sink.
Sometimes you get a stubborn chili and this just doesn’t work. If that happens just slice the chili in half longways and use your knife to remove the seeds and pith. But when it works well it looks like this…
Cut the chili in half. You may or may not have to use your knife to scrape out the last of the seeds and pith.
Slice into long thin strips…
Then cross cut them…as tiny as you can.
Because they are so hot, you still may need to chop them to make them even smaller…this is about the time I start sneezing! My knife is an 8″ Wusthof Chef’s Knife and I love it! (affiliate link)
Now that you are done wash your hands! And avoid touching your face and eyes. If you have children be especially careful not to touch their eyes, mouths and diaper area as the heat from the chili stays on the skin for hours, even with a good washing!
Add these healthful and delicious little chilies to anything that needs a little kick…like this lovely pasta dish!
Enjoy my friends!
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