Chile Peppers
Posted: Mon Jun 09, 2008 4:50 pm
Chile Peppers
Pick of the Peppers
There are chiles here to suit almost any palate. The following contain some of the most popular and useful of peppers, some of them mild, some scorching. The most commonly used are in bold. You can mix and match them to make fiery chili powders.
'Aji' Called cusqueño in Peru, this pepper is very hot to fiery. The fruit is bright green-yellow ripening to golden yellow. The 4- to 6-inch peppers grow on plants that are 4 to 6 feet tall. The peppers dry well; they are used as a condiment and in salsas and sauces.
'Anahiem/New Mexico' Referred to as chile colorado when red and chile verde when green, this large pepper, 6 to 7 inches long, ranges in pungency from mild to very hot. The 2- to 3-foot bushes have big, glossy leaves; the bright green fruit turns red at maturity. The red peppers are dried for ristras; green ones are roasted and peeled or frozen and used in soups, stews, and rellenos.
'Banana/Hungarian' Mild to hot, this pepper is best eaten when green or pale yellow-green, though it matures to bright orange-red or scarlet. It is used fresh in salsas and sauces and is good for pickling, but it doesn’t dry well. Plants grow 2 to 3 feet high, and the fleshy fruits are 4 to 6 inches long.
'Bird Pepper' This variety includes several small peppers that appeal to birds-hence the name. The peppers are among the world's hottest. The oblong fruit is called chilipiquin in Mexico and pring-kee-new in Southeast Asia. Its round Mexican counterpart is called chiltepin.
'Cascabel' This small, fairly hot pepper, which measures 3/4 inch by 11/2 inches, has a slightly nutty flavor when dried. It dries well and is good in soups, stews, sauces, and sausage. The dark green fruits mature to a dark reddish brown on plants 11/2 to 2 feet high.
'Cayenne' This thin-fleshed pepper is hot to fiery and is handsome when dried. The medium bright green fruits mature to bright red, and they are good fresh or dried and ground for use in soups, stews, and sauces. The peppers are 3 to 6 inches long and grow on plants that reach 11/2 to 2 feet high. Ideal for making ristras (pepper wreaths or swags.
'Cherry Bomb' Round and fleshy, this pepper provides lots of pulp for jelly making, and it is also good pickled whole or made into relish. Medium to very hot, the fruits are 11/2 to 21/2 inches in diameter, growing on plants 11/2 to 2 feet tall. Medium dark green when immature, they ripen to scarlet red. They do not dry well. These are used alot in Italian markets, and in antipastos.
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Pick of the Peppers
There are chiles here to suit almost any palate. The following contain some of the most popular and useful of peppers, some of them mild, some scorching. The most commonly used are in bold. You can mix and match them to make fiery chili powders.
'Aji' Called cusqueño in Peru, this pepper is very hot to fiery. The fruit is bright green-yellow ripening to golden yellow. The 4- to 6-inch peppers grow on plants that are 4 to 6 feet tall. The peppers dry well; they are used as a condiment and in salsas and sauces.
'Anahiem/New Mexico' Referred to as chile colorado when red and chile verde when green, this large pepper, 6 to 7 inches long, ranges in pungency from mild to very hot. The 2- to 3-foot bushes have big, glossy leaves; the bright green fruit turns red at maturity. The red peppers are dried for ristras; green ones are roasted and peeled or frozen and used in soups, stews, and rellenos.
'Banana/Hungarian' Mild to hot, this pepper is best eaten when green or pale yellow-green, though it matures to bright orange-red or scarlet. It is used fresh in salsas and sauces and is good for pickling, but it doesn’t dry well. Plants grow 2 to 3 feet high, and the fleshy fruits are 4 to 6 inches long.
'Bird Pepper' This variety includes several small peppers that appeal to birds-hence the name. The peppers are among the world's hottest. The oblong fruit is called chilipiquin in Mexico and pring-kee-new in Southeast Asia. Its round Mexican counterpart is called chiltepin.
'Cascabel' This small, fairly hot pepper, which measures 3/4 inch by 11/2 inches, has a slightly nutty flavor when dried. It dries well and is good in soups, stews, sauces, and sausage. The dark green fruits mature to a dark reddish brown on plants 11/2 to 2 feet high.
'Cayenne' This thin-fleshed pepper is hot to fiery and is handsome when dried. The medium bright green fruits mature to bright red, and they are good fresh or dried and ground for use in soups, stews, and sauces. The peppers are 3 to 6 inches long and grow on plants that reach 11/2 to 2 feet high. Ideal for making ristras (pepper wreaths or swags.
'Cherry Bomb' Round and fleshy, this pepper provides lots of pulp for jelly making, and it is also good pickled whole or made into relish. Medium to very hot, the fruits are 11/2 to 21/2 inches in diameter, growing on plants 11/2 to 2 feet tall. Medium dark green when immature, they ripen to scarlet red. They do not dry well. These are used alot in Italian markets, and in antipastos.
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