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Annabel Chatfield
For locals, tourism is concentrated mostly in the summer (December to March), and mainly in the coastal beach towns.[citation needed] Arica, Iquique, Antofagasta, La Serena and Coquimbo are the main summer centers in the north, and Pucón on the shores of Lake Villarrica is the main center in the south. Because of its proximity to Santiago, the coast of the Valparaíso Region, with its many beach resorts, receives the largest number of tourists. Viña del Mar, Valparaíso's more affluent northern neighbor, is popular because of its beaches, casino, and its annual song festival, the most important musical event in Latin America.[citation needed] Pichilemu in the O'Higgins Region is widely known as South America's "best surfing spot" according to Fodor's.[citation needed]
Ristras are the strings of chile you see hanging along fences, on patios and on portals all over New Mexico. In the Fall, you can buy ristras at farmer's markets and roadside stands. Ristras are sometimes used for decoration, and are said to bring good health and good luck. More often, they are hung up to dry for later cooking and eating.
Chiles are in the genus Capsicum, and the Solanaceae or nightshade family, which includes other New World plants, such as the tomato, potato, eggplant, tobacco and the petunia. While we sometimes refer to chiles as "peppers," they are not related to Piper nigrum, the source of black pepper.
The word "chile" is a variation of "chil" derived from the Nahuatl (Aztec) dialect. The "e" ending is the correct Hispanic spelling of the word. English speakers have changed the "e" to an "i" and made the word refer most often to the state dish of Texas, a combination of meat, beans, and chile pepper, called "chili."
Originally, chile was found only in the Americas where it has been domesticated for 7,000 years. The wild ancestral form probably originated in the area of Bolivia and Peru. When Columbus landed in the New World, while searching for a shorter route to the East Indies and its prized spices, he found a variety of small red chile which was similar in pungency to the black pepper with which he was familiar. He called this variety "red pepper" and took it home to Europe.
Prehistorically, distribution of Capsicum extended from the southernmost border of the United States to the temperate area of South America. Spanish explorers in the late 1500s reported that the Pueblo Indians of New Mexico were growing a mild variant form of chile. Chile is often considered an annual, however, in suitable climates it becomes a small perennial shrub that can live for a decade or more.
Since the introduction of chile to Europe by Columbus, it has spread rapidly along the spice trade routes to Africa and Asia, where it has become a major crop. Today, a quarter of the population of the world eats hot chile every day.
New Mexicans consume more chile per capita than any other group in the United States. It is an essential ingredient of "Mexican or Southwestern food," the fastest growing food sector in the United States.
New Mexico has an optimum climate for growing pungent chile with low annual precipitation, irrigation is essential and increases pungency. Too much water, however, can encourage diseases and the fruit will be less pungent. The high desert climate provides a high intensity of sunlight, warm days, cool nights and daily breezes, which help to dry the plants after a rain or morning dew. Several hundred varieties of chiles are grown in New Mexico, including New Mexican (green and red), cayenne, and jalapeño.
It is believed that the Chile evolved pungency to discourage mammals from eating the fruits because their digestive systems destroy the seeds, preventing the spread of the plant. Birds, the natural agents of dispersal of chiles, do not feel the heat, and thus disseminate the seeds.
Chile seeds are not the source of the pungency. The "heat" is produced by alkaloid compounds call capsaicinoids, which are located in glands along the fruit's inner wall, or placenta. If you cut the fruit open you can tell how hot a chile will be. If the placenta is a bright orange, the fruit will be hot. If the color is very pale, the fruit will be on the mild side.
Chile spiciness is measured in terms of Scoville Heat Units. Heat is felt as a result of the irritation of the pain and temperature receptors in the mouth, nose, and stomach by the capsaicinoids. The physical reactions of vasodilatation, sweating and flushing, result , and the brain causes the release of endorphins which give the body a sense of pleasure. This can cause people to become "addicted" to chiles.
Red and green fruit represent two developmental stages of the same chile fruit. The plant produces green fruit, which turns red if the pods are left on the plant. The red fruit is usually dried and ground into chile powder. Green chile is roasted and peeled for fresh consumption, canning or freezing.
Chiles are an important source of vitamins and many essential nutrients. A green chile pod can contain six times as much vitamin C as a Florida orange. The content diminishes about 30% with cooking and is almost completely absent in dried chile. As pods turn red, the vitamin A content increases until they contain twice the vitamin A of a carrot. Chile pods also contain high concentrations of vitamins E, P (bioflavonoids), B1 (thiamin) B2 (riboflavin) and B3 (niacin).
Chile is eaten today as a fresh vegetable or in its dried form as a spice. It is often used in combination with tomatoes in salsas, and hot sauces, but it can also be found in many ethnic foods, meats, salad dressings, dairy products, beverages, candies, baked goods, snack foods, breading and batters. Paprika (the Hungarian words for chile), is used as coloring in sausages, cheeses, drugs and cosmetics. Cayenne (named for a city in French Guiana) is used in hot sauce, and jalapeños (named for Jalapa, Mexico), are preserved by canning or pickling. Chiles have antimicrobial effects, and help to retard food spoilage, an important benefit in warm climates.
Today, chiles are widely used as a natural remedy. Pharmaceutical companies use the capsaicin as a topical agent in creams and liniments for sore muscles or for chronic pain as with shingles, rheumatoid arthritis and osteoarthritis.
Traditionally, chile was sun-dried, the fruits being spread on roofs or on the ground. However, because of contamination by birds and rodents, people began to tie them together in strings or ristras and hang them on a wall. Commercial processors now use controlled artificial drying.
To make chile sauce, select 12 to 14 large pods to make one pint. Pick those without any mold, disease, insect infestation, or decay, and be sure that they have not been sprayed with a plastic or shellac for decorative purposes. Remove stems, seeds, and yellow veins from the pods (leave the veins if you want a sauce which is more pungent). Wash the pods in warm water, changing the water several times.
In a sauce pan mix one cup of the chile puree, one cup of water, one minced garlic clove (optional), teaspoon salt, two tablespoons vegetable oil, and simmer for ten minutes. Add teaspoon crushed oregano leaves (optional) and simmer another five to seven minutes.
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