Not all chili’s are created equal. There are some pretty hot ones out there. So for this recipe, make sure you know your chili peppers before you buy them.
Chili peppers that are hot are easy to spot and those that are mild are even easier.
You can buy them hot or mild. Most are generally consistent too. Did you know that there is a way to determine if a chili is hot, BEFORE, you buy it? There sure is!
The sharper the tip, the hotter the pepper. The rounder (or more blunt) the tip is the milder it is. This is a good rule of thumb to keep in mind when you’re about to purchase a pepper.
Here’s the recipe I promised you. From my very own recipe vault. I hope your family enjoys it as much as mine has.
Fried Chili Strips
- 3 cups Vegetable Oil
- 2 cups Flour
- 1 tsp. Salt
- 1 tsp. Garlic Powder
- 1 tsp. Chili Powder
- 2 cans (4 oz.) Whole Green Chilies
- 1 cup Buttermilk
Heat oil in frying pan to 375^F (or use the *wooden spoon method).
Mix flour, salt, garlic and chili powders. Cut green chilies lengthwise into 1/4″ strips. Dip chili strips into buttermilk, then into the flour mixture until well coated.
Fry 3 – 4 minutes. Drain and serve with favorite dips (a good one is salsa mixed with equal parts sour cream).
*Wooden Spoon Method – Insert the handle of the wooden spoon in the oil. If the inserted handle sizzles, the oil is hot enough and ready to fry in. Turn the heat down to a medium temperature and start frying.
Use Peanut Oil instead of Vegetable Oil. It’s healthier and will also produce a beautifully browned food. It also adds a special flavor only unique to itself.
Buttermilk Substitute: 1 cup Milk (just below the 1 cup mark) 1 tbl. White Vinegar (or lemon juice) ~ Let stand for 5 minutes. Then use in place of buttermilk in recipes.