The Long Chile: Interesting Facts and Other Ways to Cook It

Also known as chile güero, this very Mexican ingredient is so versatile that you can include it not only in your salsas but also in other recipes you might want to try for the patriotic festivities. Did you know…? They are called long chiles when they are of a yellowish color and are generally long. In Oaxaca, it is known as ‘chile de agua’ and in Yucatán, ‘chile cristal’. In other countries, such as the United States, they are called ‘banana chiles’ due to their color and shape. In Nayarit, for example, the Caribbean and Hungarian chiles are grown, which are usually cooked in a toreados style or in stews. The long chile is not usually very spicy, as it is estimated that its heat scale is around 700 units, much less than the habanero chile which ranges from 100,000 to 350,000. This quality of not being too hot gives it the advantage of being used to prepare different dishes. Here are some that you might not have known about. Spicy Pasta and Tuna Salad You need:  San Marcos® Long Chiles to taste, finely chopped 225 grams of fusilli pasta 2 tablespoons of olive oil 1 piece of onion, finely chopped 1 clove of garlic, finely chopped 2 pieces of zucchini, thinly sliced 2 teaspoons of sugar 2 tablespoons of pesto 1 tablespoon of San Marcos® white cane vinegar 1 tablespoon of capers 6 pieces of red tomato, halved and sliced thinly 1 can of tuna in water, drained and flaked 6 pieces of pitted black olives, halved Cook the pasta for 12 minutes and let it cool. Heat the oil in a saucepan, sauté the onion, the chopped San Marcos® pickled Long Chiles, and the garlic for 3 minutes, stirring frequently. Add the zucchini and cook for another 3 minutes. Add the sugar, pesto, vinegar, and capers. Heat for a few seconds while stirring until a dressing is formed. Add the tomatoes and mix, then transfer the mixture to a large bowl and let it cool. Add the drained pasta, then gently fold in the tuna and olives. Divide into 4 plates or transfer to a serving bowl. Fish Macum Traditional Yucatecan dish You need: 2 kilos of fish (grouper) in slices 3 San Marcos® Long Chiles or ixcatic 4 tomatoes, sliced 1 onion, sliced into rings 1/2 bar of achiote paste 4 oranges, juiced 2 cloves of garlic, chopped 1/2 teaspoon of ground oregano 1/2 tablespoon of ground pepper 2 habanero chiles Olive oil 2 cups of water Salt to taste Dissolve the achiote with the orange juice, adding salt, pepper, oregano, and garlic. Marinate the fish with the previous mixture for half an hour. In a pot, arrange the fish slices and add the entire marinade mixture, then top with the sliced tomatoes, onion, and chiles, cover, and simmer on low heat for 15 to 25 minutes. Lamb Stew with Vegetables and Long Chiles You need: 2 tablespoons of olive oil 1 piece of onion, chopped 1 clove of garlic, finely chopped 1/2 kilo of lean lamb leg, boneless, and cubed 1/2 cup of dry white wine 2 cups of low-salt chicken broth 1 bay leaf 1 sprig of fresh thyme 1 kilo of washed baby potatoes 225 grams of baby carrots 1 cup of peeled green onions 1 piece of turnip, chopped 1 cup of peeled peas 2 tablespoons of chopped parsley 2 pinches of pepper 2 pinches of salt 1 can of San Marcos® Long Chiles Preheat the oven to 175° C. Heat the oil in a large pot that can go in the oven and sauté the onion and garlic for about 5 minutes. Add the lamb pieces and brown them evenly for 5 minutes. Add the wine, broth, bay leaf, thyme, potatoes, carrots, and green onions. Season lightly with salt and pepper. Wait for it to come to a boil, then cover the pot with a tight lid and place it in the oven. Bake for 1 hour. Add the turnip and stir to incorporate. Cover again and bake for another 30 to 40 minutes or until the meat and vegetables are cooked. Add the peas 10 minutes before the cooking time is up. Remove from the oven, add the parsley and the San Marcos® Long Chile. Stir well, taste, and add more salt and pepper if necessary. Place the whole San Marcos® Long Chiles on top or beside the stew.