The Quilt Inn Country Cookbook

Aliske Webb

Habenero and Scotch Bonnet fall into the 100,000 to 300,000 H.U. range. Other hot

chiles include the Thai, at 50,000 to 100,000 H.U., and the Pequin, Cayenne, and

Tabasco peppers at 30,000 to 50,000 H.U., and the Arbol, 15,000 to 30,000 H.U.

So, if you want to take the chile plunge, what do you do with them? Here’s what

Bill suggests. Chiles will grow mould in a few short days. Store them in a dry place for

up to a week, or preserve them by roasting. Cover with a bit of olive oil.

A warning: handle the exotic chiles with care. Some can blister the skin, so wear

rubber gloves and do not touch your eyes with hands still contaminated.

Insidentally, chile peppers have less nutritional value than sweet peppers but still

contain vitamins A,C and E. Roast them, and vitamin levels decrease.

Roast Chiles If You Dare

Cut a small slit in the chile close to the end to let the steam escape. Place the

chile on a baking sheet directly under the broiler and turn with tongs. Or, bake them in

a 375F oven for 30 minutes. When the chile darkens and blisters, remove from heat

and place in a plastic bag or damp paper towels for 10 or 15 minutes. Remove from

bag and peel away skin. Chilies can be frozen in freezer bags for convenient use.

When do you use chiles and where? “Anytime, anyplace,” Bill informed us.

“

Anything you make or eat can be spiced up with a liberal, or conservative, sprinkling

of fresh or roasted chiles.”

After a breakfast of spicy Heuvos Rancheros, Bill drove away, leaving us to

ponder this new information and whether or not our guests could handle the heat. But

as my Grandma would say, “If you can’t handle the heat, get out of the kitchen!”

Or was that someone else? Never mind.

Heuvos Rancheros

eggs

tbsp. onion, chopped

tbsp. red pepper, chopped

tbsp. cooked sausage, sliced thin

tsp. butter

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Country Cooking