INGREDIENTS

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 <KELLOGG@FNALV.FNAL.GOV 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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