[CH] Pepper Choices
Jose Cisneros (jcisn@novagate.com)
Wed, 28 Mar 2001 17:13:36 -0500
Hey Chile-heads
I would like to add my vote, at least in terms of personal
choice for the serrano.
Its the one I reach for from the crisper in the fridge when
I'm
making something that needs a little heat.
The flavor is good.
Has a nice bite.
There have been occasions when I was
making a sopa seca or some such thing that I've munched
on them while cooking. They are good.
It was the first and last pepper I've ever eaten on a dare.
I was about 13.
Brought tears to my eyes and the hiccups.
Remind me to hate my cousin forever more will ya?
There are peppers that have absolutely no heat whatsoever
that IMNSHO taste wonderful.
Two that come to mind are Lipstick and Apple.
And.
There's one that I've started from seeds from peppers I
bought at the Not-So-Super-Market that is some what
heart shape ( may be Apple ) ( Turns bright red ) ( Heart
Shaped )
For some reason I called them Heart peppers. Hmmmm.
Any of these are good in a stir fry, roasted, grilled.
What the hey!!! Cubanellas and Anaheim taste good too.
Very little heat.
But they're nice in a frittata.
Or a fajita.
Now that I'm up here on this precarious soap box constructed
of
thin knowledge I would like to put in a good word for all the
dried peppers.
Not that they need any help.
For any of you that have never used dried Anchos, Pasillas,
Moritas, Mulatto, Guajillos or Chipotle.
Your in for a treat.
Not much in the way of heat, but the flavors of these various
dried peppers makes your little jar of paprika a very pale
mouse.
There are things you can make in the kitchen with these
various
dried chiles that will set set your soul on fire if not your
tongue.
Well....your tongue will like it too, It just won't burst into
flame
leaving nothing but a charred stump in your mouth.
A good bottle of red, to enhance the experience is
recommended.
Or a nice beer. :-)
GOD!!!! Do I have to tell you everything????? :-)
L8r
Joe