North American cuisine

How Chillies are used in North America

This category covers how Chillies are used in countries in North America. It also covers the history of Chillies in these countries, what varieties are grown and other information.

Some background to these posts is as follows.

Chillies by country

Many countries in North America, including the USA, Mexico, Jamaica, The Bahamas, Trinidad and Tobago ( amongst others), are great Chilli fans.

Each country has Chillies that are generally associated as having originated from its particular geographical location. Scotch bonnets are generally known to have come from Jamaica; the Goat pepper is associated with the Bahamas, the Trinidad Moruga Scorpion from Trinidad and Tobago and  Jalapenos, Habaneros, Nu Mex( plus many more) from Mexico.

Other Chillies that are generally associated with a particular country are as follows.North American cuisine

The Datil pepper is recognized  as coming  from St Augustine in the USA. It is a hot Chilli that has a Scoville rating of 100 000 to 300 000 SHU.  It resembles a long thin Habanero and has a sweet tropical fruity favour. Typical used include making hot sauces, BBQ marinades, salsas and as a key ingredient in Minorcan clam chowder.

Another Chilli that is recognised as coming from the USA is the Sports  Chilli.  It a small Chilli that resembles a small green Tabasco Chilli that has been pickled in vinegar. It is relatively mild with a Scoville rating of between 10000 and 20000 SHU.  The Sports Chilli is found throughout the America South and in Chicago, where it is a key ingredient in ballpark type hot dogs.

Poblanos, Cascabels,  Chile de Árbol, Chile de Árbol, chipotles, Habaneros and the already mentioned Jalapenos are all chillies closely associated with Mexican food. Uses include roasting ( Poblanos). Sauces and stews ( Cascabels), stir-fries (,  Chile de Árbol), rubs and moles ( Chippotlas), pastes and jams ( Habaneros) and pickles ( Jalapenos)

Each country post goes into more specific detail on these uses and various Chilli types.

Jalapeno Jalapeno: Mild Meets Mild

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Gentle Warmth

In the vibrant world of chilli peppers, where fiery habaneros and scorching ghost peppers often steal the spotlight, there’s a humble hero that deserves more recognition: the jalapeno. Often misunderstood and unfairly labelled as too hot to handle, this green gem of Mexican cuisine has a secret – it’s actually quite mild. But don’t let its gentle nature fool you; what the jalapeno lacks in overwhelming heat, it more than makes up for in flavour, versatility, and culinary charm. Be it in a salsa, guacamole or muddled into your favourite drink , this chilli never ceases to impress

Contrary to popular belief, the humble jalapeno isn’t the fire-breathing dragon of the chilli world. On the Scoville scale, jalapenos rank relatively low, offering a gentle warmth rather than a scorching blast. With a heat range of 2,500 to 8,000 Scoville Heat Units (SHU), jalapenos pale in comparison to their spicier cousins like the habanero or ghost pepper.

Interestingly, the heat level of jalapenos can vary based on growing conditions and maturity. Stress, such as lack of water, can increase capsaicin production, making some jalapenos spicier than others. However, even at their hottest, they’re still considered mild by chilli pepper standards.

This post is a celebration of the jalapeno, an ode to its subtle complexity and an invitation to explore its delightful duality. We’re doubling down on jalapenos, not to create an inferno on your plate, but to unveil the layers of taste that emerge when you let this pepper shine. So, whether you’re a spice novice or a seasoned chilli enthusiast, join us as we delve into the world of “Jalapeno Jalapeno” – where mild truly meets mild, and culinary magic happens.

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Mexican roulades

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Winter night delight

The term “roulade” originates from the French word “rouler,” meaning “to roll.” Roulades have been a culinary technique used in various cuisines for centuries, with their precise historical origins difficult to pinpoint due to widespread adoption and adaptation across cultures. France has played a significant role in popularizing roulades, with French chefs refining the method of rolling meats with various fillings like herbs, cheeses, and vegetables. Classic dishes such as “Roulade de Boeuf“ (beef roulade) and “Roulade de Poulet” (chicken roulade) became

staples of French cuisine, enjoyed in both home kitchens and upscale restaurants.

As European culinary techniques spread globally through exploration, colonization, and trade, roulades were adopted and adapted by different cultures. In Germany, “Rouladen” emerged as a popular dish featuring thinly sliced beef rolled with bacon, onions, and pickles, often served with gravy and potatoes. Eastern European cuisines also embraced variations of stuffed and rolled meats, such as Polish “Gołąbki” (cabbage rolls) and Russian “Golubtsy” (stuffed cabbage rolls).

Chillies are commonly added to roulades in countries with a preference for spicy flavours in their cuisine. One notable example is Mexico, where chillies are frequently incorporated into dishes such as beef roulades. In Mexican cuisine, chillies are used to add heat and depth of flavour to various recipes, including savoury dishes like “Rouladas de Res” (beef roulades), which may feature a filling of seasoned meat, vegetables, and spices rolled up in thinly sliced beef and cooked until tender. The addition of chillies in Mexican roulades contributes to the dish’s bold and vibrant flavour profile, characteristic of the country’s culinary heritage

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Barbequed Pulled Pork

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A Southern tradition

The history of barbecued pulled pork is deeply rooted in the culinary traditions of the Southern United States, particularly in regions like the Carolinas and Tennessee, where barbecue holds a special place in the culture. Barbecue itself has a long history, with roots tracing back to Indigenous cultures in the Americas who used smoking and slow-cooking techniques to preserve and flavour meats. When

European settlers arrived in the Southern colonies, they encountered these cooking methods and adapted them to their own tastes and ingredients, resulting in the distinctive style of American barbecue that we know today.

Pulled pork likely originated as a practical way to utilize tougher cuts of meat, such as pork shoulder or pork butt. These cuts were slow-cooked over a low flame or smoked for several hours, allowing the tough connective tissues to break down and the meat to become tender and flavourful. The technique of “pulled” pork involves shredding the cooked meat into small pieces using forks or other utensils. Over time, different regions developed their own variations of barbecued pulled pork, each with its own unique flavour profiles and cooking techniques.

In this tradition, our recipe for barbecued pulled pork will not disappoint. So light up the barbecue, put on your chef’s apron, and let’s make barbecue pulled pork that will have everyone asking for seconds.

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Using Chillies in Mexican cooking.

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The History Of Chillies in Mexico

The fact that we call Chilis, Chiles or Chillies (in UK English)   stems from the word “ Chīlli  ” from the  Nahuatl language, which says it all. This was the language of the  Aztecs before the  Spanish conquest of Mexico.  When considering that Nahuatl had been and still is (in certain parts)  spoken there for 1000s of years before the Spanish invasion of Mexico, it shows just how close the Mexicans are to the very beginnings of the story of the Chilli.

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