Types of Chile Peppers (Pt 2)

INGREDIENTS

INSTRUCTIONS

Habenero (Bahamian, Scotch bonnet) ~Appearance: short, stocky,
lantern-shaped; 1" to 2«" long, 1" to 2" wide; ripen to red, yellow, orange
or white; most frequently dark orange. -Flavor: distinctly floral and
fruity with delayed-action nasal flame that sneaks up on you, then
persists. ~Firepower: infernal, the hottest pepper known; a "10" on the
heat scale and estimated to be 100 times hotter than jalape¤os. ~Best Uses:
with tomatoes and tropical fruits; in fresh salsa, chutney, marinades and
jerk sauces; for persistent heat in any dish.
Note: although very similar to the habanero, the Scotch bonnet pepper is
usually yellow in color and slightly more bonnet-shaped than
lantern-shaped.
Jalape¤o ~Appearance: plump, blunt and bullet-shaped, sometimes with dry
cracks along the thick-fleshed skin; 1" to 2" long, «" to 1" wide; shiny
medium green, red or purple when ripe. ~Flavor: green vegetable flavor with
back-or-the-throat heat. ~Firepower: flaming; a fiery "5" on the heat
scale. ~Best Uses: fresh in salsa, stews, sauces, breads or dips; stuffed
with cheese for a snack; as a topping for nachos.
Note: known as Chipotle Chile when smoke-dried.
Ancho (dried Poblano) ~Appearance: broad, flat, wrinkled and heart-shaped
with medium-thick flesh; 3" to 6" long, 2" to 3" wide; dark reddish
mahogany (sometimes called "mulato" when dark brown or "negro" when black)
~Flavor: mild fruit flavor with smoky, earthy hints of coffee and dried
plum. ~Firepower: cozy and warm; a modest "3" on the heat scale. ~Best
Uses: chili, sauces and moles.
Note: the Spanish mole means "mixture", as in guacamole, which is a mixture
of vegetables or guaca.
Hungarian Cherry ~Appearance: fleshy and round or slightly heart-shaped;
1¬" long, 1 " wide; ripen to orange or red. ~Flavor: medium sweetness with
bright, piquant warmth. ~Firepower: warm; ranges between "4" and "1" on the
heat scale. ~Best Uses: often pickled, sliced and served with sandwiches or
salads; also good when chopped fresh in salsa.
Note: especially good pungent varieties include red cherry and hot apple.
Mirasol (Aji) ~Appearance: elongated, pointed and thin-fleshed with a tough
skin; 3" to 4" long, 3/4" to 1¬" wide; shiny dark red or orange. ~Flavor:
superb tropical fruit flavor with clear, direct heat. ~Firepower: naughty;
a respectable "5" on the heat scale. ~Best Uses: in sauces, stews and corn
dishes; pickled with carrots and onions.
Note: the gualilo chile is a variety of the mirasol chile.
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“God Answers Knee Mail”