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.

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”