ANAHEIM CHILI PEPPERS
Anaheim chilies are sometimes also called
California chilies. These mild peppers are often sold as canned green
chilies. But they are so much better fresh and even better when they are
just picked from the garden. They mature to a bright red and can be eaten
green or red. They are often dried and turn a deep burgundy. Dried Anaheim
chilies are used as the base of most chili powder. Grind your own from your
dried organic Anaheim chilies, and a little garlic powder, cumin, and
Mexican Oregano. For heat add some
ground dried red Jalapenos.
Stuff it! Roast it! Lay it on a grill!
Whatever you do will just enhance the already wonderful flavor of this
popular chili pepper.
Maybe the most famous pepper of all time,
Jalapenos (pictured above) have a moderate amount of heat and lots of
flavor. Take the seeds and the white interior out (with gloves, please) for
a bit milder flavor. Jalapenos will turn red if left on the plant. These
have a bit more sweetness. Drying them is also a good idea for winter use or
to add to homemade chili powder for a bit of a kick.
When Jalapenos are smoked they are called
Chipotles. You can smoke your own, if you have a smoker. But, an easier way
to get a bit of smoky taste in the pepper is to fire roast them. Any pepper
can be fire roasted. These soft peppers make great veggie sandwiches or
topping for your favorite burger.
POBLANO CHILI PEPPERS
Slightly spicier than a bell pepper and nearly black when
mature, Poblanos have a rich chocolaty flavor that makes them invaluable in
cooking when they are usually roasted and peeled. Called Ancho when dried, these peppers are often used to flavor
TOBASCO CHILI PEPPERS
Unlike our other peppers which are varieties of Capsicum
annum, the Tobasco Pepper is a variety of Capsicum frutescens. This peppers
in this species are HOT. All chilis are rated by a hotness rating called a
scoville unit. The more scoville units the hotter the chili. The Jalapeno
Pepper is rated between 2000 and 5000, Toabasco Peppers are rated between
50,000 and 100,000 and the famous Habanero Pepper is rated between 800,000
and 1,000,000 scoville units.
Tobasco originates from the State of Tobasco in Mexico and is
famous for the hot sauce made from it. It is a two inch pepper that starts
out a light green, then becomes yellow followed by orange until it finally
ripens a firey red. It can be used at any stage but is its hottest when it