Growing Chili: Chili History

Columbus found fiery varieties of chili and called the plant pepper, although it is not related to the shrub that produces black pepper. Chile is the Spanish adaptation of chili, the Aztec name for the plant. Botanists classify it as Capsicum annum. Because spices were of immense commercial value in Spain, the pungent (hot) chili was an important discovery for Columbus and his men.

Don Juan de Onate and his Spanish colonists arrive in New Mexico in 1598 and established a settlement in the Espanola Valley near the present San Juan Pueblo. By 1600, the colonists were raising chili and other crops by irrigation from the Rio Grande. Chili is an important crop to New Mexico and it is becoming increasingly popular as a vegetable and condiment all over the United States. Chili is sold fresh green, appearing in markets from mid-July until frost. Green chili is normal dried, frozen or canned for later use. The chili is generally peeled before processing.

There is not universal method of peeling. The chili is normally blistered evenly to remove the thin outer skin. Old-timers used the top grill of wood stoves for blistering green chili. Some people use a small griddle or a cast iron skillet for blistering small quantities of chili. Green chili can be blistered in the broiler unit of the stove by placing chilies on foil three to six inches below the broiler. The pods are turned frequently for even blistering. The door of the broiler is left ajar during the process.

The outdoor barbecue grill can be used to blister chili. Start when the charcoal has an even, white film. Even the microwave can be used to blister two or three chili pods at a time. Slit the chili to prevent them from exploding. Cool at one minute periods, turning each time until skin is evenly blistered. The microwave is too time-consuming to use for large quantities. Blistered chili is normally placed in a cloth covered plan to allow steaming until the chili cools. To protect hands during the peeling process from the heat produced by the chili wear rubber gloves or apply a thin coat of cooking fat to your hands before you peel the chili.

When chili matures it turns red on the plant. Red chili is available from late September until frost. Traditionally fresh red chili is strung in "ristras" and dried in the sun for winter use. Dried red chili is available year-round and is either sun dried or commercially dehydrated. Dried red chili is marketed as whole pods or ground into a powder. High quality red chili powder should have an even red color. Powder with a yellow or orange color indicates seeds were ground along with the chili.

Individuals who are a little more seasoned to chili taste may try the Rio Grande variety. This variety is of medium pungency and has good pod size. Individuals who are already acclimated to the pungent flavor of the chili can choose Sandia A. chili. The pungency and flavor of native chili is maintained in this variety.

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