Types Of Chile Peppers 2
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Types Of Chile Peppers 2
  Peppers    Chiles  
Last updated 6/12/2012 1:28:03 AM. Recipe ID 63246. Report a problem with this recipe.
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      Title: Types of chile peppers 2
 Categories: Info, Kooknet
      Yield: 1 Info
 
 
  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.
  
                         Vegetarian Gourmet
                             Spring 1995 Posted by Michael Prothro
  KOOK-NET :ž Mike's Resort BBS, Fayetteville,AR,(501)521-8920ž
 




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Recipe ID 63246 (Apr 03, 2005)

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