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  Recipe Home » Misc » Fresh Fields' Guide To Chili Peppers
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  Fresh Fields' Guide To Chili Peppers
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 190
Ingredients:
1 each Text file
Instructions:
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)
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