Types Of Chile Peppers 2 Recipe
Yield: 1 InfoRecipe by luhu.jp
Ingredients:
Vegetarian Gourmet,
Spring 1995 Posted by Michael Prothro,
Directions:
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.
KOOK-NET :
Mikes Resort BBS, Fayetteville,AR,(501)521-8920
Source from luhu.jp
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.
KOOK-NET :
Mikes Resort BBS, Fayetteville,AR,(501)521-8920
Source from luhu.jp