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Types of Chili
Hot Chili
This is called siling labuyo in our native language. Its small size must never be underestimated. It is very potent and must be used in small quantities to be appreciated. It is minced and added to a bottle of native vinegar together with other spices as an instant sawsawan (dipping sauce) for chicharon (fried pork rind) as well as for fried or grilled dishes.
Jalapena Chili
Jalapena or jalapeno is generally known as siling panigang. As the name implies, it is added to our sinigang (sour soup) for addep pep. It is also added to
dinuguan (black stew) to complement the sourness fo the sauce. It is important to note, however, that adding the chili to these dishes softens the skin of the pepper. When this happens, there are times when the skins breaks allowing the potent seeds of the chili to blend with the sauce resulting in a dish that is truly H-O-T!
Regardless of the type of chili to be used, it is highly recommened that you use a pair of kitchen gloves or small sandwich bag as improvised gloves when handling them. Volatile oils are released upon slicing. Direct contact to human skin can leave a stinging sensation one will never forget. Forewarned is forearmed!
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