Food News: Peppers yours for the pickin'

"I've never counted plastic gloves among my kitchen utensils. So when I roasted chile peppers for the first time, I had to filch a pair of gloves from my children's dress-up doctor set.

This was serious work, though - not playtime.

Chile peppers, a mainstay of Southwestern cooking, among other types of cuisines, have a nasty side that's downright caustic.

The seeds and interior membrane hold a potent oil that gives a chile its punch.

Those of us who like hot food appreciate how this ignites our taste buds.

But get this oil on your fingers and then too close to your eyes, and it will hurt like the devil.

So the peppers, the gloves and I went outdoors to roast the chiles on the grill. Roasting is the first step in many recipes that call for chiles."

Read more: Peppers yours for the pickin'

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Posted by Michael Dupuis at June 26, 2005 10:43 PM