Chile peppers to keep on hand and types for recipes
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Chile peppers to keep on hand and types for recipes
  Peppers    Mexican    Chiles  
Last updated 6/12/2012 1:14:22 AM. Recipe ID 43225. Report a problem with this recipe.
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      Title: Chile peppers to keep on hand and types for recipes
 Categories: Mexican
      Yield: 1 Servings
 
MMMMM---------------------------------------------------------------
 
  One thing that was mentioned (Mexican recipes probably mean serranos)
  is to look at the original or probable origin of the recipe. If a New
  Mexican recipe says green chile, it is likely that they mean any of
  the varieties of New Mexico grown green chiles; the variety chosen
  depends on your heat requirements. If a Louisiana recipe calls for
  dried red chile, it is probable that cayenne will produce the
  intended results, and you can play from there. But a Thai curry that
  wants dried red chile wants something completely different. Take your
  best guess and have fun with it or, if you're too lazy to go to the
  store, play with whatever you have on hand.
  
  Speaking of which, what do you folks tend to have on hand? I'd guess
  my usual arsenal is small compared to others on the list, but I
  always have around something like this:
  
  Frozen:
        jalapeno
        serrano
        New Mexico Barker
        various roasted/peeled New Mexico varieties
        pasilla (the real thing with the hook end)
        Thai green
        habanero
  
  Dried:
        guajillo
        chipotle
        New Mexico red
        habanero
        smoked habanero
        japones
        de arbol
        ancho
        negro (seems quite different from ancho, which surprises me)
        pequin
        ??? (probably a few more; I'm too lazy to look  ;-)
  
  Canned:
        jalapeno
        roasted jalapeno
        serrano
        guajillo
        yellow wax
        chipotles adobado
        roasted mild green chiles (holdover from pre-serious-chilehead
                days; probably only to be used for sandwiches or in
                case nuclear war cuts off all other supplies)
  
  Given even this narrow range of chiles, I can get a wide variety of
  tastes.
 




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Recipe ID 43225 (Apr 03, 2005)

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