INGREDIENTS

INSTRUCTIONS

Habenero (Bahamian, Scotch bonnet) ~Appearance: short, stocky,
lantern-shaped; 1" to 2½" 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, ½" 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; 1¼"
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 1¼" 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.  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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