We all know that chilis are hot. Some more than others. There are precautions you can take when handling chilis that will make it safer and easier. If you’ve wanted to try a habanero, but did not want to risk burning yourself, here’s what you do.
Wear gloves. This will keep the active ingredient Capsicum off your hands, and on your knife
Never, ever touch your eyes or other sensitive parts of your body if you handle chilis without gloves.
Take out the seed core of the chili. The seeds are the hottest part of the chili, and unless you want to burn the diner’s mouth, I suggest this method.
Wash all utensils and cutting boards thoroughly after handling chilis.
Thoroughly wash your hands after handling chilis even if you wear gloves. Believe me, you’ll be glad you did.
That’s it. Follow these few tips, and you are well on your way to being “macho” in your house.
This is the recipe for the video Apple-Poblano chutney. Use it as a condiment on tofu or quinoa recipes. It goes really well with a variety of Sonoran and Southwestern dish. Take it to potlucks and people will rave over how good it is just by itself. Don’t be surprised about how fast it disappears.
Heat up a large skillet, and add the margarine. Let it melt. Add the cumin seeds, and wait until you hear them crack. Add the onions, and saute for a few seconds, add the poblano chilis, and stir into the onions. Let this cook down for 4 or 5 minutes. Then add the apples. Stir, let cook for 15-20 minutes. Add cayenne, salt and lemon juice just at the end of the cooking stage.