Magazine article Vegetarian Times

Chile Index

Magazine article Vegetarian Times

Chile Index

Article excerpt

Anchos are

poblano chilies that have been dried. They feature a dark, burnt-red color, wrinkled skin and broad shoulders. The chilies have a mild heat and raisinlike flavor. The dried chilies are typically toasted in a dry skillet and rehydrated before using.

These are

large jalapeno peppers that have been dried and smoked. Chipotle chilies have a distinctively smoky heat. The chilies are available canned (usually in tomato sauce) or dried and airpacked. Soak the air-packed chilies for about 30 minutes in warm water before using.

Green

and red jalapenos enliven everything from salsa, black bean soups and pilafs to pizza, burritos and cornbread. These bullet-shaped, versatile chilies have a medium-to-hot heat level with a bell pepperlike flavor. The red jalapenos pack more heat than the green varieties.

Known for their

sweet heat, these long, slender pods are roasted and peeled before use. …

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