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Fresh Fields' Guide To Chili Peppers

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      Title: FRESH FIELDS' GUIDE TO CHILI PEPPERS
 Categories: Text, Digest
      Yield: 1 Servings
 
      1 ea Text file
 
  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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