3. Chili Peppers
Fresh chillies are highly perishable and are terminated when foods are sure to sell quickly. Some of the most common varieties are available at:
Jalapeño is a Hot Chili good raw or cooked and fried to remove the skin and a smoky flavor, also called chipotle chilies will add.
Serrano peppers are used in the same way, but they are smaller, thinner and very hot. Remove seeds and ribs to control the heat.
The Anaheim Chile is the common battle horse in the southwest cuisine. Five to six inches long, pale to deep green, narrow and slightly curved, Chile can be filled or stuffed or roasted peppers and cut into strips and soups and stews cut like Chile Verde will be added.
Poblano Chiles have a great tastes that can range from mild to hot. At best, they can roasted and peeled, stuffed or crushed and cooked in long meals, tossed in salads, salsas and tortillas bent or distributed in the chicken dishes, fish or cheese for flavor and color.
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