Peppers!

Peppers, you gotta love 'em. They come in so many different shapes and colors, so many flavors and HEAT. They are used in all sorts of cooking, be it Southwestern, Mexican or Asian. They are delicious raw or grilled, in salsas and sauces, in soups and salads, well just about anywhere. Peppers are measured in Scoville Units to tell how HOT they are. The bigger the number the hotter the pepper. If you think those PEPERONCINI you had in that salad last week were hot then Turn Back Now!!
Peppers sauces are great! One of my favorites is Melinda's Extra Hot Sauce. Put it on a salad or in rice to really spark up some flavor. Slice open a bagel, sprinkle some inside with a slice of Jack cheese, and pop it in the microwave for 30 seconds. Then sit back with a cup of hot joe and the Sunday paper. Tired of the same old hot wings. Mix a bottle of Melinda's with half a stick of melted butter, throw in some garlic and some black pepper, and pour it over your next batch of wings. So good it will make you cry. If you are wondering how good that sauce was you saw at the grocery store or you would like to find one made with a certain type of pepper you must visit The Chilegod.

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SOME DIFFERENT CHILE PEPPERS

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BELL:Green, Yellow and Red. Sweet, and mild. Good raw, grilled, stuffed and baked.

Heat Range

PIMIENTO: Pimiento is similar to bell peppers. Thick, semi-tapering pods are dark green, and ripen to bright red. Mainly used to stuff olives.

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NEW MEXICO: Many Varieties. Fresh, related to the Anaheim, but with a much fuller flavor. Used in sauces, stews, soups, also roasted.

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PEPERONCINI: Pepper found on every salad bar and in every antipasto dish. Usually pickled.

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ANAHEIM: Long, green chile, similar to the New Mexico chile, only milder and not as sharply defined in flavor. Used in sauces, stews, soups, also roasted.

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ANCHO: A dried red-ripe poblano chile. Reddish brown in color and very wrinkled about 3 to 5 inches long and 2 to 4 inches wide.

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CHERRY: Orange or Red when ripe so it looks like a cherry. Usually pickled.

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SANTA FE GRANDE Santa Fe Grande is a variety of the more common wax peppers. The peppers start out yellow, and ripen through orange to a medium red color, about 3" long, and 1" wide. Fresh chilies are used in salsas; many wax peppers are pickled. Other Wax Varieties - Hungarian Wax is the most common; many others are mild or have no heat.

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JALAPENO: Fresh dark green chile, about 2 to 3 inches long. The most popular chile in the US. Excellent raw or roasted. Red and Yellow also.

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SERRANO: Small fresh green chile with a clean, sharp heat.

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CAYENNE: Usually sold in powder form. It is a bright red dried pepper about 2 to 4 inches long and 1/2 inch across. Can be used whole in soups, stews, and sauces.

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TABASCO: The famous Louisiana chilies used to make Tabasco sauce.

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PEQUIN: Tiny dried red chilies.

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THAI: Fresh green or dried red chilies. Different varieties usually about 1 1/2 inches long and 1/4 inch wide. Mainly used in southeast Asian cooking.

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HABANERO: Also known as the Scotch Bonnet. THE hottest chilies in the world. Fresh, dark green to orange to red. About 2 inches long and 1 1/2 inches wide. Has a very distinct flavor with Fierce heat!!! Can be used raw, pickled, in sauces, salsa.

Heat Range

This page was created on March 16,1996 & last changed soon after.

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