INGREDIENTS

INSTRUCTIONS

CHILI:  Chilies are native to the Americas.  They have been known in
North America for some time but are said to have traveled north by a
circuitous route; apparently they found their way from Mexico to the
Western world wit Christopher Columbus, then to the East and finally
back to North America. strains of chilies are developed frequently,
bred for hardiness, sweetness, hotness and so forth.  But chilies are
full of surprises; two chilies picke from the same plant may vary
widely in hotness. To quench the fire of a too-spicy mouthful, do not
reach for a water glass. Water will only spread the capsaicin (the
compound that our tongues register as "hot") around. Instead, take a
large mouthful of something starchy; corn chips, beans, bre or rice.
Sometimes finding fresh chilies is difficult. This probably isn'
question of distribution, but of perishability. Canned and dried
chilies a usually available.  The Following is a short list of peppers
and what they are.  ANAHEIM CHILIES: (California Green Chilies) are
slim between five and  eigh inches long and of various light shades of
green.  these mildly  hot chilies are sometimes twisted in appearance.
They are  occasionally stuffed, but th flesh is thin and more fragile
than that  of the poblano chilies. The Anahe cultivated in New Mexico--
where  the name is Chili Verde--are reputedly hotter.  A ripe red
Anaheim is  sometimes known as a chili Colorado. Anahei 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 o  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 chilie 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 kno
to Asian kitchens.  The red ones are dried and ground to  make cayenne
peppe ("ground red pepper").  This product adds heat and  just a little
chili flav  Chipotle Chilies are smoked, dried Jalapenos with a very
wrinkled  appearan Fresh jalapenos are vibrant green but they turn
brown when  smoked. Chipotle can be purchased loose (dry) or canned in
Adobo  sauce. The canned variety 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 three inches long.
JALAPENO CHILIES: range from hot to very hot.  They are dark green,
fat an about two to three inches long with a characteristically
rounded tip. Watc out for the little ones, which are the hottest.
Jalapenos ripen to red. U 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 pepp 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 shor and thinner than the jalapeno.

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