THE FLOURING INFERNO

(Page 4 of 4)

December/January 1998
 
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*Garam marsala: like curry powder, this is a spice blend that needs to be fresh. It contains cardamom, cinnamon, coriander, cumin, cloves, and pepper.

RELATED CONTENT

Mango or Nectarine Relish

Spicy and sweet, makes a tasty relish to use on grilled fish or chicken.

2 ripe but firm mangos (or nectarines)
1/2 red pepper
1/2 cayenne pepper seeded and chopped
2 to 3 tablespoons fresh lime juice
3 green onions, chopped
dash of salt
dash of sugar

Here's how to cut a mango so it's not a mushy mess: cut it into quarters lengthwise. Then cut the quarters away from the pit, slicing as close to the pit as possible. Cut the pulp out of the skins; this should give you eight mango wedges. Cut into 1/4- to 1/2-inch dice along with the red pepper. Toss all the ingredients together and let sit for at least 30 minutes before serving.

Too Hot to Handle?

To avoid burning your skin, eyes, and other body parts, always wear kitchen rubber gloves or surgical gloves when working with chilies.

Once the capsaicin oil gets on your hands, it's there to stay for at least a few hours. Wash the knives, cutting board, and any utensils that came in contact with the peppers with soapy water before continuing with the food preparation. If your hands should come in contact with some of the chili oil, wash them in cold water, dry, and treat with vitamin E as you would a burn. Avoid touching your face and eyes. Never wash the area with soap and hot water; that seems to increase the burning.

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