Name: Fresh Fields' Guide To Chili Peppers
Ingredients: 1 Text file

Contrary to what might be expected, I look back on experiences that at the time seemed especially desolating and painful, with particular satisfaction. Indeed, I can say with complete truthfulness that everything I have learned in my seventy five years in this world, everything that has truly enhanced and enlightened my existence, has been through affliction and not through happiness, whether pursued or attained... This, of course, is what the Cross signifies. And it is the Cross, more than anything else, that has called me inexorably to Christ.

Malcolm Muggeridge

CATEGORY	CUISINE	TAG	YIELD
	Caribbean	Text, Digest, Fatfree	1	Servings

INGREDIENTS

Text file

INSTRUCTIONS

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 <[email protected] to Fatfree
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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