Comments on: Stuffed Green Chilies

By: Maki

Maki — Thu, 20 Nov 2008 07:58:43 +0000

I’ve seen this in a tv show before… but they stuffed only cheese on it….

I don’t know the taste….

By: Frau

Frau — Wed, 25 Jun 2008 16:39:14 +0000

I live in New Mexico – our state vegetable is the Green Chile. The most common variety are Big Jim and Sandia. From your description and photo, that could be them. They are far much better than the Anaheim, and have more “meat” to them.
They are “that big and that hot”. They are a meaty chile as well.

The heat of a chile can vary from grower to grower because of how they are watered. A lot of watering and you get a mild chile. Just a little water to keep it alive, and you get a hotter chile.

Next time you de-seed them, try to remove more of the “placenta” that the seeds are attatched to. That should bring down the heat a little.

That dish you made looks delicious. Link to a recipe?

Maybe try roasting the peppers over the fire, to remove the skin, next time for a different taste.

By: buckythetarayslayer

buckythetarayslayer — Tue, 14 Aug 2007 20:31:43 +0000

MM, I have another kind of sili that my lola from Bicol gave me, I think it’s meant to be decorative than for eating coz it’s not so maanghang, but it looks really pretty coz the fruit comes in different colors, so in one pot you have green, purple, red, yellow and orange sili all together. Very pretty, and it’s shaped like little bulbs so it kinda looks like a Christmas sili tree… =)

By: Subspace

Subspace — Mon, 18 Jun 2007 22:21:23 +0000

When I was young and my visiting my grandparents in Southern California, it was standard BBQ fare to throw a bunch of Anaheim chilies on the grill when the heat got low. Once the skin had charred, you slid the skin off and then dragged the limp chili meat through garlic butter. Everyone stood around the grill dripping garlic butter down their faces, slurping the warm chilies.

I bring this up because I LOVED eating chilies like this, and one evening as we pulled the charred chilies off the grill I could hardly wait to eat one and took a gluttonously huge bite. And then felt my eyeballs boil. The whole batch of Anaheim chilies was so hot we couldn’t eat them. I was disappointed to say the least.

These freak hot Anaheims occurred maybe a few times over the years. I suppose they could have been a similar-looking chili and not an Anaheim (we often bought them off Mexican produce stands by the side of the road), but I think they may have been unusually spicy ones, just like one crop of onions can be hotter than another.

By: CecileJ

CecileJ — Mon, 18 Jun 2007 06:16:50 +0000

Apicio, MM is right: I did read somewhere that eating spicy food helps burn calories.

MM, LOL!!! Ang ganda pa naman tignan yung rellenong sili, inedible pala!

By: Shirley

Shirley — Sun, 17 Jun 2007 18:27:25 +0000

For stuffed chile peppers, there are Poblano chiles identified here: https://en.wikipedia.org/wiki/Poblano,
which are very mild.
I’m located in San Diego, close to the Tijuana/US border, and have many Mexican friends which have shared many a mexican dish with me.
The Chile Relleno dish that I enjoy uses fresh, grilled poblano chiles, stuffed with cheeses and maybe bread crumbs, dipped in egg, fried and oh so yummy for the tummy!
My apology for not having an exact recipe but it’s prolly easy to find one online.

By: ykmd

ykmd — Sun, 17 Jun 2007 13:43:57 +0000

Thanks Apicio, that link was interesting. Hmmm, MM you might want to look into making capsaicin/capsiate capsules as a mighty metabolism modifier under the MarketMan brand :)

By: Marketman

Marketman — Sun, 17 Jun 2007 03:05:19 +0000

Chinachix, cool… I didn’t see that show, but did the heat blow her head away or were they the milder variety of chili? Apicio, I am hoping that eating spicy food forces your body to burn more calories…

By: Chinachix

Chinachix — Sun, 17 Jun 2007 02:28:13 +0000

interesting that i should read about this in your blog today, when i saw a very similar dish being featured in giada de laurentiis’s “weekend getaway” show (she was in mexico) just last night…

By: elaine

elaine — Sat, 16 Jun 2007 13:16:43 +0000

hello, the chillies looked like the ones my ‘lola’ friend bought in the alabang market. her suki said it was not hot but when my friend made it into bikol express, she just turned smoking red!!!! it was thaaat hot! she makes really good bicol express and when she would buy sili, she would always de-seed it in salt water or washing them off in same solution just to make it a bit mild. we still managed to enjoy the dish but with lots of rice than the usual..