Fresh Fields' Guide To Chili Peppers Recipe
Recipe Ingredients
1 each text file
Recipe Preparation
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
Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
Servings: 1
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This Fresh Fields' Guide To Chili Peppers Recipe is one of our Stew Recipes, which have been assembled from submissions from site visitors and public domain sources. Of course, with over 50,000 recipes in the collection it would be a massive culinary exercise to try out every recipe in the collection, so please take care, and double check everything before cooking that special meal and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.
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