Questions for the pepper/chile experts

 

They're both fairly mild. Poblano runs 1,000-1,500 SHUs, whereas the Anaheim's run 500-2,500 SHUs.

 

If I had to make a choice as to which is the milder, day in and day out I'd go with the Poblanos.

 

Depending on use, however, I don't think either of them is too hot for Mrs. Tas. Friend Wife is like her, doesn't tolerate heat real well. But she can handle Poblanos easily.

 

Your second question is even harder to answer. If you grew them yourself, and they were just at the turning stage, they will continue to ripen if you hang the entire plant upside down. If you bought them at the market, I wouldn't count on them turning.

 

1. Remove the ribs and seeds. About 90% of the capcaisin is found in the ribs (technically the plant's placenta).

 

2. Mince the chili very fine. Enough that she never has to actually bite into a piece. That will difuse whatever heat is in the dish, rather than providing sudden bursts of it.

 

3. Pierce the chili in several places with a knife. Toss it into the pot whole. Then remove it. You'll be capturing the flavor and heat, but in a much milder form.

 

 

 

as some of you know, the reason i am asking is for my basque bacalao al pil pil project:

 

 

if you watch the video in the link above to see how the chiles are used, you will see that a long, triangular, dried red pepper is used, cut into strips, sauteed in olive oil to infuse some flavour, and then employed as a garnish for the finished dish.

 

the chiles used there are evidently traditional dried espelette peppers, which are pretty much unavailable here and, even if available, would probably be too hot for the beautiful mrs. tas - because of this, i set about loking for an acceptable substitute. that would be more suited for our available resoucres and her preferences, without changing the dish too much.

 

based on what i was able to learn, and considering the availibility of what i can find, i think i'll be going with dried new mexico chiles. they are red (the right colour), they are relatively mild, they are the right shape and - most importantly - they are available!

 

thanks again for the advice -

 

ron