Types Of Chile Peppers 1

Ingredients

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Preparation
 
Poblano ~Appearance: thick-fleshed, shaped like a bell pepper with
collapsed sides tapering to a point; 3" to 5" long, 2" to 3" wide
near the stem; grows dark green and becomes dark red when fully
matured. ~Flavor: smoke-roasted and earthy with full, green flavor.
~Firepower: tropical; a comfortable "3" on the heat scale. ~Best
uses: roasted and peeled in casseroles and soups and sauces; stuffed
for chiles rellenos.

Anaheim (New Mexican) ~Appearance: long, smooth and bluntly pointed
with medium-thick flesh; 5" to 7" long, 1" to 2" wide; glossy green,
orange-red or bright scarlet. -Flavor: clear-cutting, sweet, earthy
flavor. ~Firepower: lukewarm; ranges between "4" and "2" on the heat
scale. ~Best Uses: in most Southwestern dishes including beverages,
sauces, salads, stew chilies rellenos, tamales, casseroles,
dressings, candies and desserts.

Note: dried crushed red New Mexican and Anaheim are commonly sold as
crushed red pepper flakes; Anaheims are milder than New Mexican and
are often sold whole or chopped in cans as generic "mild green
chilies".

Cayenne ~Appearance: long, thin-fleshed, sharply pointed pods, either
straight or curled at the tip; 6" to 10" long, 1" wide; ripens to
brick red. -Flavor: acidic and tart (also exudes smoky undertones
when dried). ~Firepower: incendiary; a dangerous "8" on the heat
scale. -Best Uses: fresh in salsa or salads; dried and crushed in
Creole dishes or whole in Asian stir-fry dishes.

Note: dried red cayenne is commonly ground into a spice known as
cayenne pepper or processed into hot pepper sauces such as Tabasco;
in world commerce, dried cayenne pods are known as Ginnie peppers.

Serrano ~Appearance: torpedo-shaped and thick-fleshed, but longer than
jalape¤os; 1" to 3" long, ¬" to «" wide grows dark green and usually
ripens to red, but sometimes brown, orange or yellow. ~Flavor:
pleasantly acrid flavor with clean, biting heat. ~Firepower: blazing,
but less explosive than de arbol; a low "7" or high "6" on the heat
scale. ~Best Uses: fresh in salsa; roasted in sauces; pickled with
carrots and onions.

Pasilla (Chilaca) ~Appearance: long, cylindrical and furrowed; over 6"
long, 1" wide; grows dark green; ripens to dark brown. ~Flavor:
raisin-like aroma with sweet berry overtones. ~Firepower: tepid; an
unobtrusive "3" on the heat scale. ~Best Uses: dried or powdered in
sauces or moles such as guacamole.

Note: in California and northern Mexico, fresh and dried Poblanos are
often mistakenly named Pasillas.

Vegetarian Gourmet
Spring 1995

Posted by Michael Prothro KOOK-NET
:þ Mike s Resort BBS, Fayetteville,AR,(501)521-8920þ

 

 
Servings:
1

 

Types Of Chile Peppers 2
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 snea (Upload by user)

U.s. Army Chili 1896 1944
Soldiers of the U.S. Army on the Western frontier had been eating chili since the war with Mexico (1846) but not necessarily in their messes. The first Army publication to give a recipe for chili was published in 1896, The Manual For Army Cooks (War Department Document No18). By (Upload by user)

Uncle Buck s Venison Chili
Recipe by: Uncle Buck s Venison, Littleton, NH Heat olive oil in large saucepan. Add onions, garlic and bell peppers. Fr until soft. Brown all meat and add to above. Stir in tomatoes, tomato paste, seasonings and beef stock with a wooden spo Bring to a boil. Redu (Upload by user)

Uncle Shel s Salsa Picante De Chile Chipotle
4 ea chipotle chiles, stemmed and quartered including seeds 3 ea pasilla negro chiles, stemmed and quartered including seeds 4 ea cascabel chiles, stemmed and broken, including seeds 1/4 ts fresh ground black pepper 3/4 c water 1/2 c cider vinegar or Japanese rice vinegar 1 ea (Upload by user)

Uncle Vern s Picante Sauce
Combine all ingredients in saucepan. Bring to boil. Lower heat and simmer uncovered 15 minutes. Chop tomatoes while cooking. Number of peppers may be varied to increase flavorful "heat". Serve chilled with Doritos or similar tortilla chips. Enjoy! Jeff (Upload by user)

Veal Chili With Artichokes
A great chili relies on a sophisticated blend of seasonings. This one uses both fresh chilies and dried chili powder along with a spark of garlic, cilantro and fresh lemon juice. Dredge the veal in flour seasoned with salt and pepper and brown on all sides in 2 tablespoons (Upload by user)

Veal Chili With Beans
In a large nonstick saucepan, heat oil. SAute garlic, onion, green pepper and carrots until softened. Add veal and saute until no longer pink. Add beans, tomato paste, chili powder, oregano and basil. Cover and simmer for 30 minutes. Serve in soup bowls with French bread or cra (Upload by user)

Veal Chili
1 T Vegetable Oil; PLUS 1 t Vegetable Oil 1 c Onion; Minced 4 ea Garlic; Cloves 1 1/2 lb Veal; Ground 1 c Celery; Minced 1 c Green Bell Peppers; Minced 1 c Tomatoes; Crushed, Canned 1 c Vegetable Juice; Mixed 2 t Chili Powder; Or To Taste 1 t Cumin; Ground 1/2 t Salt 1/2 t Hot S (Upload by user)

Vege Chili
Cook onions over low heat until soft and translucent. Add garlic, chili power, cumin, oregano, and cayenne. Cook a few minutes while stirring constantly. Add vege broth. Add tomatoes and juice, beer, sugar, salt, and bay leaf. Stop here and refrigerate up to two days if you (Upload by user)

Vegetable Black Bean Chili
In a large pot, place beans and cover with 2 to 3 quarts of water. Soak overnight. Drain, or bring water and beans to a boil, reduce heat and simmer for 2 minutes. Allow to soak 1 hour. Drain. In a large pot over high heat, place the 1/4 cup olive oil and the onions, and sa (Upload by user)
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Vegetable Chili
In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oreg (Upload by user)
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Vegetable Fajitas
Preheat oven to 250F. Saute onion & bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic & mushrooms & stir fry for another 2 minutes. Add squash & broccoli & continue to stir fry until the vegetables are tender crisp. Drain the toma (Upload by user)
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Vegetable Tamale Pie
Preheat oven to 375øF. Spray an 8"x8" pan with non stick cooking spray. Into prepared baking pan, place all filling ingredients. Toss until well mixed; set aside. To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, (Upload by user)
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Vegetable Tortilla Stacks
Contributed to the echo by: Marleen Madar Heres a good one that is great if you are into vegetables... Vegetable Tortilla Stacks Heat oven to 375 F. Heat oil in medium skillet over medium high heat. Add chopped green and red peppers and onions; cook and stir until crisp ten (Upload by user)
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Vegetables Chili
* use crushed tomatoes with added puree. Cook and stir garlic, peppers, mushrooms and onions in oil 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, chili powder and cumin. Heat to a boil. Reduce heat to low, add beans, zucchini, and corn. Simmer 15 minutes (Upload by user)
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Vegetarian Burritos Grande
OIL: Combine all ingredients for basting oil in a small bowl. Cover & set aside at room temperature for at least 2 hours. FILLING: Cut peppers, bell & chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them wi (Upload by user)
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