INGREDIENTS

INSTRUCTIONS

Poblano ~Appearance: thick-fleshed, shaped like a bell pepper with
collapsed sides tapering to a point; 3" to 5" long, 2" to 3" wide  near
the stem; grows dark green and becomes dark red when fully  matured.
~Flavor: smoke-roasted and earthy with full, green flavor.  ~Firepower:
tropical; a comfortable "3" on the heat scale. ~Best  uses: roasted and
peeled in casseroles and soups and sauces; stuffed  for chiles
rellenos.  Anaheim (New Mexican) ~Appearance: long, smooth and bluntly
pointed  with medium-thick flesh; 5" to 7" long, 1" to 2" wide; glossy
green,  orange-red or bright scarlet. -Flavor: clear-cutting, sweet,
earthy  flavor. ~Firepower: lukewarm; ranges between "4" and "2" on the
heat  scale. ~Best Uses: in most Southwestern dishes including
beverages,  sauces, salads, stew chilies rellenos, tamales, casseroles,
dressings, candies and desserts.  Note: dried crushed red New Mexican
and Anaheim are commonly sold as  crushed red pepper flakes; Anaheims
are milder than New Mexican and  are often sold whole or chopped in
cans as generic "mild green  chilies".  Cayenne ~Appearance: long,
thin-fleshed, sharply pointed pods, either  straight or curled at the
tip; 6" to 10" long, 1" wide; ripens to  brick red. -Flavor: acidic and
tart (also exudes smoky undertones  when dried). ~Firepower:
incendiary; a dangerous "8" on the heat  scale. -Best Uses: fresh in
salsa or salads; dried and crushed in  Creole dishes or whole in Asian
stir-fry dishes.  Note: dried red cayenne is commonly ground into a
spice known as  cayenne pepper or processed into hot pepper sauces such
as Tabasco;  in world commerce, dried cayenne pods are known as Ginnie
peppers.  Serrano ~Appearance: torpedo-shaped and thick-fleshed, but
longer than  jalape¤os; 1" to 3" long, ¼" to ½" wide' grows
dark green and  usually ripens to red, but sometimes brown, orange or
yellow. ~Flavor:  pleasantly acrid flavor with clean, biting heat.
~Firepower: blazing,  but less explosive than de arbol; a low "7" or
high "6" on the heat  scale. ~Best Uses: fresh in salsa; roasted in
sauces; pickled with  carrots and onions.  Pasilla (Chilaca)
~Appearance: long, cylindrical and furrowed; over 6"  long, 1" wide;
grows dark green; ripens to dark brown. ~Flavor:  raisin-like aroma
with sweet berry overtones. ~Firepower: tepid; an  unobtrusive "3" on
the heat scale. ~Best Uses: dried or powdered in  sauces or moles such
as guacamole.  Note: in California and northern Mexico, fresh and dried
Poblanos are  often mistakenly named Pasillas.  Vegetarian Gourmet
Spring 1995  Posted by Michael Prothro KOOK-NET  :þ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920þ  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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