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, ¬" to «" 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.
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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