Types of chile peppers 2

Yield: 1 info

Measure Ingredient
\N \N Vegetarian Gourmet
\N \N Spring 1995

Habenero (Bahamian, Scotch bonnet) ~Appearance: short, stocky, lantern-shaped; 1" to 2«" long, 1" to 2" wide; ripen to red, yellow, orange or white; most frequently dark orange.

~Flavor: distinctly floral and fruity with delayed-action nasal flame that sneaks up on you, then persists.

~Firepower: infernal, the hottest pepper known; a "10" on the heat scale and estimated to be 100 times hotter than jalape¤os.

~Best Uses: with tomatoes and tropical fruits; in fresh salsa, chutney, marinades and jerk sauces; for persistent heat in any dish.

Note: although very similar to the habanero, the Scotch bonnet pepper is usually yellow in color and slightly more bonnet-shaped than lantern-shaped.

Jalape¤o

~Appearance: plump, blunt and bullet-shaped, sometimes with dry cracks along the thick-fleshed skin; 1" to 2" long, «" to 1" wide; shiny medium green, red or purple when ripe.

~Flavor: green vegetable flavor with back-or-the-throat heat.

~Firepower: flaming; a fiery "5" on the heat scale.

~Best Uses: fresh in salsa, stews, sauces, breads or dips; stuffed with cheese for a snack; as a topping for nachos.

Note: known as Chipotle Chile when smoke-dried.

Ancho (dried Poblano)

~Appearance: broad, flat, wrinkled and heart-shaped with medium-thick flesh; 3" to 6" long, 2" to 3" wide; dark reddish mahogany (sometimes called "mulato" when dark brown or "negro" when black) ~Flavor: mild fruit flavor with smoky, earthy hints of coffee and dried plum.

~Firepower: cozy and warm; a modest "3" on the heat scale.

~Best Uses: chili, sauces and moles.

Note: the Spanish mole means "mixture", as in guacamole, which is a mixture of vegetables or guaca. Hungarian Cherry

~Appearance: fleshy and round or slightly heart-shaped; 1¬" long, 1" wide; ripen to orange or red.

~Flavor: medium sweetness with bright, piquant warmth.

~Firepower: warm; ranges between "4" and "1" on the heat scale.

~Best Uses: often pickled, sliced and served with sandwiches or salads; also good when chopped fresh in salsa.

Note: especially good pungent varieties include red cherry and hot apple.

Mirasol (Aji)

~Appearance: elongated, pointed and thin-fleshed with a tough skin; 3" to 4" long, ¾" to 1¬" wide; shiny dark red or orange.

~Flavor: superb tropical fruit flavor with clear, direct heat.

~Firepower: naughty; a respectable "5" on the heat scale.

~Best Uses: in sauces, stews and corn dishes; pickled with carrots and onions.

Note: the gualilo chile is a variety of the mirasol chile.

Submitted By DIANE LAZARUS On 02-18-95

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