Embrace The Heat: A Guide To Hot Peppers

Try to picture the last time you ate something spicy. Did you immediately have a burning sensation on your tongue or did the heat slowly build over time?

An instant burst of heat was likely the work of a scotch bonnet or ghost pepper. A milder pepper, such as a jalapeno or poblano, would’ve been responsible for the latter.

According to Leith Bengtson, founder of Burlington-based hot sauce producer Fury Hot Sauce, hot peppers can have a place in everybody’s kitchens — whether you’re a spice novice or self-proclaimed chili head.

In a place like Canada, the options are truly endless.

“All of the different cultures can come together to bring different aspects of heat to the table,” says Bengtson. “We’re seeing more and more different peppers around the world being represented, from African- style peppers to Peruvian. It’s an exciting smorgasbord we all benefit from.”

For those new to the world of spice or those who already enjoy spicy food and are looking for inspiration, these tips and tricks are sure to elevate everyday dishes.

Experiment with dried peppers

There’s a significant difference between a fresh pepper and a dried pepper. “A fresh jalapeno, for instance, has a fresh and vibrant bite to it, but then you take the dried version of that jalapeno — called a chipotle —and it becomes a whole different pepper,” says Ricardo Alvarez, owner of north Burlington’s Mexican eatery, Pepe and Lela’s.

Chipotle peppers have a smoky depth of flavour, with less punchy spice than a jalapeno. At Pepe and Lela’s, Alvarez rehydrates chipotle peppers in water before blending them into a crema sauce.

Habaneros are the new jalapeno

Jalapenos are known to be the go-to pepper for people with a lower spice tolerance, but Bengtson argues that habaneros deserve morerecognition for being similarly palatable.

“Habaneros are admittedly a few steps higher in terms of heat than jalapenos, but they’ve got really nice fruity characteristics. Generally speaking, you’d find habaneros in a lot of Caribbean and West Indian-style pepper sauces.”

Bengtson encourages people to get creative with habanero- based hot sauces, beyond the typical drizzle on pizza or wings. Hot sauces are great mixed into mayo and added to a sandwich, or even in hummus to be dipped with vegetables.

Remove the seeds andalways use gloves

The seeds are responsible for the majority of a pepper’s heat. If you’re just introducing spice into your life, put some gloves on and cut out the white membrane that holds the pepper’s seeds. “You’re left with the fleshy part of the pepper and you’re able to get much more of the natural pepper flavour without as much of the heat,” says Bengtson.

You should always wear gloves when handling hot peppers, since they contain capsaicin, an oil that can cause a burning sensation on your skin if it comes into contact.

Wash your hands thoroughly after removing gloves, to ensure the pepper’s oils haven’t seeped through. The worst thing you can do is rub your eyes without clean hands.

Serve the heat on the side

When Alvarez opened Pepa and Lela’s nearly six years ago, his vision was to make spicy food more approachable to the average customer. He takes a “Mexican cuisine approach” to heat, by offering extra spicy salsas on the side. This way, people can start and measure the amount of spice they use until they get more accustomed to it.

Alvarez shares his advice for making a delicious salsa. “Offset the intensity with a dash of olive oil or something sweet. You can never go wrong with a jalapeno pineapple salsa.”

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