On the 8th Day…..

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God created chiles…..  I have a theory that Mexicans are happy and cheerful because when your body feels the pain of Capsicum, (the ingredient that makes chiles hot) it starts producing endorphins to combat the pain , which then brings about a feeling of euphoria.

Columbus brought back a few chiles and seeds from the Caribean but Cortes brought back a greater variety. Ninety per cent of the Worlds chiles started in Mexico. Upon reacing the Old World they were an instant success, Hybridization started immediately, Hungarian Paprika, Curry from India, Tabasco Sauce from Louisiana, Bell Peppers in the USA, and many Chinese and Asian dishes have a link to Mexicos Past.

During the Mexican – American War a young soldier from Louisiana stuffed a handful of red chiles in his pocket and took them home with him. This was the beginning of McIlhennys Tabasco Sauce Company a must have ingredient of Bloody Marys.

On the Average a Mexican will consume 15 pounds of fresh chiles and two pounds of dry chiles each year.

 My favorite Chile is the Chipotle, which in Nahuatl Indian language means “smoked chile”, a Chipotle is a Jalapeño that has been smoked and dried..

Poblano Chiles, which look like an elongated Bell Pepper, are used for the famous Pueblan Dish “Chiles en Nogada”or Stuffed chiles with Walnut cream sauce.   The Chile is roasted over open flames till its charred, then all the skin, seeds and veins are removed to make it mild. It is then stuffed with meats, pears apples, nuts, raisins and other fruits. then covered with walnut cream, pomegranate seeds and parsley leaves so it will have the colors of the flag. It was first prepared by Nuns in Puebla to celebrate a visit from the Emperor Iturbide.

When a Poblano chile is dried it becomes an Ancho Chile.

Chiles are rich in vitamin C, A & E and the lesser known vitamin P. It contains properties that help your skin, helps your heart and prevents many health problems. Chiles from the tropics are more pungent than from other places. Mexico produces 500 thousand tons of fresh chiles and 60 thousand tons of dry chiles annualy. So for a healthier happier life…Eat Chile Sauces.

Biologists say that there is one undeniable benefit  that Chiles offer, a benefit that increases fitness of those who eat chiles on a regular basis and consume chile powder, sauces and fresh pods and that is chiles reduce the voracity of microbes hiding in the food we eat and limit their capacity to poison us. So Bon Apetit !!!

heres my recipe for  VIVA ZAPATA SAUCE

10 jalapeños….   1 clove of garlic

1 small onion…. salt to taste…. juice of 3 limes..

blend everything at high speed except the lime juice.    then add lime juice and mix by hand… salt to taste if you like it milder deseed the jalapeños.

To see more photos go to this link…

and read this articleñ

3 responses »

  1. Informative and enjoyable post, Bob. Thanks.

    When I taught environmental science in the Louisiana town where Tabasco Sauce is made, a former chemist for the Tabasco company taught chemistry in the classroom next to me.

    From her I learned a few useful things about peppers, Tabascos, in particular, that a green tabasco pepper is hotter than a red tabasco pepper. I believe she said that a younger, still developing pepper contained less moisture than a mature red one, thus the capsacin was more concentrated in the green ones. Also, that the membrane to which pepper seeds are attached is the hottest part of the pepper. She also explained about the measure of heat intensity of peppers, the Scoville unit. It shows in the fine print of your pepper graphic.

    When I was a child, there were pepper eating contests in south Louisiana. From what I recall, the fresh peppers that were consumed were either cayennes or tabascos, both grown locally. The winner was the person who consumed the most raw peppers, seeds, membranes, the whole pepper, in a specific time limit. Consumption of beverages or any food items was prohibited during the competition.

    My grandmother was sometimes a contestant in these competitions. I don’t know if she ever won, but her love of peppers was evident in much of her cooking, which was delicious and usually very picante I suspect some of her Spanish (Canary Islands & Malaga) heritage played a role in her love of peppers, and maybe mine. Gracias, Abuelita.

    PS In St. Martinville, Lousiana, which is a small town not far from the McIlhenny Tabasco Factory, there is an annual “Pepper Festival”, and it is not about bell peppers!

  2. My fave is still chipotle, just enough kick and does not send you for a loaf of bread. Love it made into a cream sauce, serve over fish, chicken, pasta or salads. Yum…
    cafepress.com/vallartaguide

  3. Very good information that tied bits and pieces I knew of the poblano and jalepeno together, and now I get it! I’m so happy that I can eat these peppers…even if it’s in very small quantities. :-D

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