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Old 05-21-2007, 06:44 PM   #1
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Smile ISO help with red chilies?

I'm learning more about cooking Chinese food, and many of the recipes I'm looking at call for red chili peppers. Can anyone tell me more about these peppers and if they go by another name?

The grocery store I went to didn't have them, and I ended up using Serrano peppers instead, which made it too hot. (Of course, the serrano is probably twice the size of a red chili, so maybe I should have used less.)

If I can't find these at my grocery stores, what would be a good substitute?

Also, I'm an avid gardener and might want to try growing these in my greenhouse. Anybody done this?

Thanks..

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Old 05-21-2007, 07:10 PM   #2
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Order them here Dried Red Chilli Peppers 7 oz.

and store them in your pantry for months.
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Old 05-21-2007, 07:20 PM   #3
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Look for arabol chili's that are available in Hispanic markets or in the Ethnic isle of most grocery stores.

Arabol is what is used in a lot of Chinese dishes. Also be careful how you use them. They are extremely hot so here is what you do to get the chili flavor but not the heat.

When the oil is smoking hot, add the dried red chili but ensure it's whole and not broken. If it broken then ensure you tap the seeds out before throwing them in the oil. This will give the food an intense aroma but not a lot of spiciness.
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Old 05-21-2007, 08:02 PM   #4
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Gooch, if there is an Asian market near you, you can get a large bagful for a buck.
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Old 05-21-2007, 09:00 PM   #5
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Thanks for all the replies...unfortunately I live out in the sticks and don't have an Asian market nearby. We do have ethnic sections in the grocery stores, but I don't remember seeing dried peppers.

The Mexican foods section always has peppers, but I didn't know if they were the same kind or not.

I assume that if I do grow these, that if they're used fresh they should be de-seeded before being used?

Thanks..
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Old 05-21-2007, 09:56 PM   #6
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Remove the seeds and white ribs for the inside of the pepper to reduce the amount of heat in the dish.
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Old 05-22-2007, 12:10 AM   #7
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tabasco and or hot sauce makes a fine substitute if youre going for heat in an asian dish.
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Old 05-22-2007, 12:22 AM   #8
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Be careful with subbing tabasco, it's more vinegar than peppers.
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Old 05-22-2007, 12:28 AM   #9
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Quote:
Originally Posted by Mylegsbig
Be careful with subbing tabasco, it's more vinegar than peppers.
This is true, Tabasco can make an impact on a delicate dish. Sometimes too much, if youre doing a gentile stir fry, dont use it, or use it in small amounts.

If youre doing a spicy chicken nuggets/General TSO type dish I recommend using Tabasco (I normally add soy to it as well)

Hot Chili Sauce is always good.
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Old 05-22-2007, 12:57 AM   #10
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My favorite thing with tabasco is American style tacos. Hard for me to find a substitute for it with those.

i like to pat raw ground beef inside a heated corn tortilla, smash it together, and pan fry it until golden. then open it up and throw in a piece of american cheese.

i keep tabasco in the house for that alone.
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