The chili peppers are part of the nightshade family. They are a good service of B vitamins, especially B6. Red Chilies are particularly higher in Vitamin C and carotene. They can range from either mild to very very hot! The chilies that are high in capsaicin, which is what makes them hot, are good for keeping cholesterol levels healthy.
Here is one of our favorite house salsa recipes:
8oz can of whole peeled tomatoes (or roast your own fresh tomatoes, about 6 to 8)
About 4-6 spicy peppers (jalapenos, serranos).
2 cloves garlic
1/4 lemon wedge
Handful of cilantro sprigs
Cook the chilies:
Boil the chilies (stems removed) for about 10mins.
If you have more time, you can roast the chilies on a skillet or over the flame for
an added depth of flavor.
Seeds can be removed for a milder salsa, or kept for an extra-hot blend.
Cook the onion & garlic:
Wrap the quarter-onion in foil and roast on a skillet (med. heat).
Cook until soft and aromatic.
Should be about 10 to 15mins.
At the same time, throw the 2 cloves of garlic (unpeeled in their shells) and cook on
the skillet. Cook until soft.
Combine & Blend:
Add the cooked peppers, onion, garlic to a blender.
Add in a few sprinkles of salt.
Add the juice from a quarter lemon (or lime)
Add all the tomatos from the can (but only the tomatos, no juice)
Blend on a medium setting – you want a chunky texture, not smooth liquid.
(You’re almost done).
Chop and dice the cilantro (and a small amount of fresh onion, if you want).
Add to the blender, and pulse a few times.
You are done! Enjoy