| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | File, Text | 1 | Servings | |
INGREDIENTS
INSTRUCTIONS
The Following is a short list of peppers and what they are. ANAHEIM
CHILIES: (California Green Chilies) are slim between five and eight
inches long and of various light shades of green. these mildly hot
chilies are sometimes twisted in appearance. They are occasionally
stuffed, but their flesh is thin and more fragile than that of the
poblano chilies. The Anaheims cultivated in New Mexico-- where the
name is Chili Verde--are reputedly hotter. A ripe red Anaheim is
sometimes known as a chili Colorado. Anaheim chilies are dried and
tied in wreathes (ristras) and ground and blended in commercial chili
powder mixtures. They may be purchased in cans as "mild green
chilies". These chilies were named after the town that at the turn of
the century, was the site of a chili cannery. ANCHO refers to a
ripened, dried poblano chili. CASCABEL CHILIES: True ones are scarcer
than hens' teeth in most parts of the United States. Sometimes dried
Anaheim Chilies are labeled "cascabel," but they are very different
from the authentic item. Fresh cascabel chilies are hot and have a
distinctive flavor. They are round and 1 1/2 inches in diameter.
Dried, the cascabel chili has a nutlike flavor. CAYENNE CHILIES: are
thin and tapered, three to seven inches long. Dark green (unripe) or
bright red (ripe), the cayenne is incendiary and well known to Asian
kitchens. The red ones are dried and ground to make cayenne pepper
("ground red pepper"). This product adds heat and just a little chili
flavor. Chipotle Chilies are smoked, dried Jalapenos with a very
wrinkled appearance. Fresh jalapenos are vibrant green but they turn
brown when smoked. Chipotles can be purchased loose (dry) or canned in
Adobo sauce. The canned variety is especially convenient as it saves
having to soak and soften them. GUAJILLO CHILIES: (Mirasol Chilies)
have a vegetal flavor that shines even though the drying process.
Guajillos are orange-red, skinny and about two to three inches long.
JALAPENO CHILIES: range from hot to very hot. They are dark green,
fat and about two to three inches long with a characteristically
rounded tip. Watch out for the little ones, which are the hottest.
Jalapenos ripen to red. Use them fresh or pickled. PASILLA CHILIES:
are hot and brown (almost black when dried, which is how they are
commonly found.) They have a dusky flavor. POBLANO: is the chili most
frequently used for CHILIES RELLANOS. It is a suave dark green and
ranges from mild to hot. Shaped like a long bell pepper, the poblano
has a nice shape for stuffing. RED PEPPER FLAKES: are just that;
flaked, dried ripe chilies. Most red pepper flake mixtures are quite
hot. SERRANO CHILIES: are a sort of middling green, developing to
brilliant red when ripe. Extremely hot (as hot as any chili), this
chili is usually shorter and thinner than the jalapeno. From Betty
Crocker's "Southwest Cooking". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest1.zip
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