Types of chile peppers 1
Yield: 1 Info Poblano
Ingredients:
- 2" to 3" wide
Instructions:
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 :ž Mike's Resort BBS Fayetteville AR (501)521-8920ž
