Fresh Fields Guide To Chili Peppers Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 each: Text file,
Directions:
Habanero - HHHOTTT!!! Would you believe 50 times hotter than a
jalapeno?
Scotch Bonnet - Almost as hot as a habanero, this pepper is used in
Caribbean cooking. It has a tropical, fruity flavor.
Jalapeno - Our most popular pepper. Look for jalapenos that are deep
green.
Anaheim - These long, green chilies are relatively mild (for a chili
pepper, that is). They are the variety most often used in packaged
and prepared foods.
Dried Peppers:
Dried Ancho Chilies - These are the sweetest of the chilies and are
ideal for sauces and moles.
Dried Habanero Chilies - These are just as hot dried as fresh!
Dried Chipotle Chilies - Also called Ahumado, these are smoked dried
jalapeno chilies that are excellent in seasoning soup and salsa.
Dried Japones Chilies - These are small, very hot peppers grown in
China and Japan. Use them in your favorite stir fry.
Dried Pastilla Chilies - These mild to medium hot chilies have a rich
flavor that is excellent when ground and used in sauces.
Posted by BILL KELLOGG
Source from luhu.jp
jalapeno?
Scotch Bonnet - Almost as hot as a habanero, this pepper is used in
Caribbean cooking. It has a tropical, fruity flavor.
Jalapeno - Our most popular pepper. Look for jalapenos that are deep
green.
Anaheim - These long, green chilies are relatively mild (for a chili
pepper, that is). They are the variety most often used in packaged
and prepared foods.
Dried Peppers:
Dried Ancho Chilies - These are the sweetest of the chilies and are
ideal for sauces and moles.
Dried Habanero Chilies - These are just as hot dried as fresh!
Dried Chipotle Chilies - Also called Ahumado, these are smoked dried
jalapeno chilies that are excellent in seasoning soup and salsa.
Dried Japones Chilies - These are small, very hot peppers grown in
China and Japan. Use them in your favorite stir fry.
Dried Pastilla Chilies - These mild to medium hot chilies have a rich
flavor that is excellent when ground and used in sauces.
Posted by BILL KELLOGG
Source from luhu.jp