Fresh fields' guide to chili peppers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Text file |
Directions
Habanero - HHHOTTT!!! Would you believe 50 times hotter than a jalapeno?
Scotch Bonnet - Almost as hot as a habanero, this pepper is used in Caribbean cooking. It has a tropical, fruity flavor.
Jalapeno - Our most popular pepper. Look for jalapenos that are deep green.
Anaheim - These long, green chilies are relatively mild (for a chili pepper, that is). They are the variety most often used in packaged and prepared foods.
Dried Peppers:
Dried Ancho Chilies - These are the sweetest of the chilies and are ideal for sauces and moles.
Dried Habanero Chilies - These are just as hot dried as fresh! Dried Chipotle Chilies - Also called Ahumado, these are smoked dried jalapeno chilies that are excellent in seasoning soup and salsa.
Dried Japones Chilies - These are small, very hot peppers grown in China and Japan. Use them in your favorite stir fry.
Dried Pastilla Chilies - These mild to medium hot chilies have a rich flavor that is excellent when ground and used in sauces.
Posted by BILL KELLOGG <KELLOGG@... to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)