of Ingredients Of Mexican Cooking (3/7)|
Glossary of Ingredients Of Mexican Cooking (3/7)
The Following is a short list of peppers and what they are.
ANAHEIM CHILIES: (California Green Chilies) are slim between
five and eight inches long and of various light shades of green.
these mildly hot chilies are sometimes twisted in appearance. They
occasionally stuffed, but their flesh is thin and more fragile than
that of the poblano chilies. The Anaheims cultivated in New Mexico--
where the name is Chili Verde--are reputedly hotter. A ripe red
Anaheim is sometimes known as a chili Colorado. Anaheim chilies are
dried and tied in wreathes (ristras) and ground and blended in
commercial chili powder mixtures. They may be purchased in cans as
"mild green chilies". These chilies were named after the town that at
the turn of the century, was the site of a chili cannery.
ANCHO refers to a ripened, dried poblano chili.
CASCABEL CHILIES: True ones are scarcer than hens' teeth in
most parts of the United States. Sometimes dried Anaheim Chilies are
labeled "cascabel," but they are very different from the authentic
item. Fresh cascabel chilies are hot and have a distinctive flavor.
They are round and 1 1/2 inches in diameter. Dried, the cascabel
chili has a nutlike flavor.
CAYENNE CHILIES: are thin and tapered, three to seven inches
long. Dark green (unripe) or bright red (ripe), the cayenne is
incendiary and well known to Asian kitchens. The red ones are dried
and ground to make cayenne pepper ("ground red pepper"). This product
adds heat and just a little chili flavor.
Chipotle Chilies are smoked, dried Jalapenos with a very
wrinkled appearance. Fresh jalapenos are vibrant green but they turn
brown when smoked. Chipotles can be purchased loose (dry) or canned in
Adobo sauce. The canned variety is especially convenient as it saves
having to soak and soften them.
GUAJILLO CHILIES: (Mirasol Chilies) have a vegetal flavor that
shines even though the drying process. Guajillos are orange-red,
skinny and about two to three inches long.
JALAPENO CHILIES: range from hot to very hot. They are dark
green, fat and about two to three inches long with a
characteristically rounded tip. Watch out for the little ones, which
are the hottest. Jalapenos ripen to red. Use them fresh or pickled.
PASILLA CHILIES: are hot and brown (almost black when dried,
which is how they are commonly found.) They have a dusky flavor.
POBLANO: is the chili most frequently used for CHILIES
RELLANOS. It is a suave dark green and ranges from mild to hot.
Shaped like a long bell pepper, the poblano has a nice shape for
RED PEPPER FLAKES: are just that; flaked, dried ripe chilies.
Most red pepper flake mixtures are quite hot.
SERRANO CHILIES: are a sort of middling green, developing to
brilliant red when ripe. Extremely hot (as hot as any chili), this
chili is usually shorter and thinner than the jalapeno.
From Betty Crocker's "Southwest Cooking".