Free Recipe Types of Chile Peppers (Pt 1)
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Types of Chile Peppers (Pt 1) Recipe
Types of Chile Peppers (Pt 1)
Types of Chile Peppers (Pt 1) Preparation
Poblano ~Appearance: thick-fleshed, shaped like a bell pepper with collapsed sides tapering to a point; 3 to 5 long, 2 to 3 wide near the stem; grows dark green and becomes dark red when fully matured. ~Flavor: smoke-roasted and earthy with full, green flavor. ~Firepower: tropical; a comfortable 3 on the heat scale. ~Best uses: roasted and peeled in casseroles and soups and sauces; stuffed for chiles rellenos. Anaheim (New Mexican) ~Appearance: long, smooth and bluntly pointed with medium-thick flesh; 5 to 7 long, 1 to 2 wide; glossy green, orange-red or bright scarlet. -Flavor: clear-cutting, sweet, earthy flavor. ~Firepower: lukewarm; ranges between 4 and 2 on the heat scale. ~Best Uses: in most Southwestern dishes including beverages, sauces, salads, stew chilies rellenos, tamales, casseroles, dressings, candies and desserts. Note: dried crushed red New Mexican and Anaheim are commonly sold as crushed red pepper flakes; Anaheims are milder than New Mexican and are often sold whole or chopped in cans as generic mild green chilies . Cayenne ~Appearance: long, thin-fleshed, sharply pointed pods, either straight or curled at the tip; 6 to 10 long, 1 wide; ripens to brick red. -Flavor: acidic and tart (also exudes smoky undertones when dried). ~Firepower: incendiary; a dangerous 8 on the heat scale. -Best Uses: fresh in salsa or salads; dried and crushed in Creole dishes or whole in Asian stir-fry dishes. Note: dried red cayenne is commonly ground into a spice known as cayenne pepper or processed into hot pepper sauces such as Tabasco; in world commerce, dried cayenne pods are known as Ginnie peppers. Serrano ~Appearance: torpedo-shaped and thick-fleshed, but longer than jalape¤os; 1 to 3 long, ¬ to « wide” grows dark green and usually ripens to red, but sometimes brown, orange or yellow. ~Flavor: pleasantly acrid flavor with clean, biting heat. ~Firepower: blazing, but less explosive than de arbol; a low 7 or high 6 on the heat scale. ~Best Uses: fresh in salsa; roasted in sauces; pickled with carrots and onions. Pasilla (Chilaca) ~Appearance: long, cylindrical and furrowed; over 6 long, 1 wide; grows dark green; ripens to dark brown. ~Flavor: raisin-like aroma with sweet berry overtones. ~Firepower: tepid; an unobtrusive 3 on the heat scale. ~Best Uses: dried or powdered in sauces or moles such as guacamole. Note: in California and northern Mexico, fresh and dried Poblanos are often mistakenly named Pasillas. Vegetarian Gourmet Spring 1995 Posted by Michael Prothro KOOK-NET :b Mike”s Resort BBS, Fayetteville,AR,(501)521-8920b From Gemini”s MASSIVE MealMaster collection
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Recipe Serves: 1
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