PEPPER TYPES

Fresh Chiles
Sweet Bell Peppers
Veggie Sweet Peppers
Fresh Green Anaheim Chiles
Fresh Pasilla Chiles (Poblano)
Fresh Jalapeño Chiles
Fresh Fresno Chiles
Fresh Green Serrano Chiles
Fresh Thai Green Chiles
Fresh Yellow Chiles (Caribe)
Fresh Orange Habanero Chiles

Dried Chiles
Dried California Chiles
Dried New Mexico Chiles
Dried Ancho Chiles
Dried Chipotle Chiles
Dried Chiles de Arbol
Dried Japonés Chiles

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Fresh Green Anaheim Chiles
Fresh Anaheim Chiles, also known as New Mexico Chiles when dried, are native to Latin America. They can vary from mild to hot in flavor as well as vary in color from green to red. When Chiles are red, they are mature and they tend to have a sweeter flavor. Anaheim Chiles are traditionally used in making chile rellenos. Heat is 2-3 out of 10 on the Scoville heat scale.

Usage : Try chopped fresh chiles in omelets, baked potatoes, or in cornbread batter. Stuff for chile rellenos or chop into stews and sauces. They can also be grilled and pickled.

Selection/storage : Choose chiles with smooth, firm, unblemished skins. Store refrigerated, unwrapped up to 2 weeks.

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Fresh Pasilla Chiles (Poblano)

Poblano is a large, fresh chile that is sometimes referred to as a Pasilla chile, which is more slender. Its dark green, meaty flesh has a mild to medium flavor and is used for making thick, rich sauces. It is also excellent stuffed with meat and cheese. Heat is 3 out of 10 on the Scoville heat scale.

Usage : Thick walls make the Poblano chile great for stuffing and baking or roasting.

Selection/storage : Choose chiles with smooth, firm, unblemished skins. Store refrigerated, unwrapped up to 2 weeks.

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Fresh Jalapeño Chiles
This fresh chile originated in the town of Jalapa in Veracruz, Mexico. Their color turns from dark green to red and the skins may have sun marks or striations that indicate quality and degree of hotness. Their flavor can vary from medium hot to hot in flavor. Heat is 5-6 out of 10 on the Scoville heat scale.

Usage : Chop into salsas, sauces, soups, stews, stuff with cheese deep fry for poppers, good for pickling and roasting.

Selection/storage : Choose chiles with smooth, firm, unblemished skins. Store refrigerated, unwrapped up to 2 weeks.

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Fresh Fresno Chiles
The Fresno chile was developed in 1952 and named after the California city. Fresh green Fresno chiles are pungent and hot. Allowed to stay on the vine, they will turn red and their hot flavor will sweeten slightly. Heat is 6-7 out of 10 on the Scoville heat scale.

Usage : Chop into soups, salsas, picante sauce, marinades, or spicy Sichuan dishes; good for pickling; roast and puree for sauces.

Selection/storage : Choose chiles with smooth, firm, unblemished skins. Store refrigerated, unwrapped up to 2 weeks.

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Fresh Green Serrano Chiles

The Serrano is the most widely used fresh chile in Mexico and southwest U.S. In fresh form it can be available in green, red or purple. It is thought that it originated in the mountain ridges or serranias, in Mexico. A serrano has a thin skin and is not as meaty as a jalapeño. The veins and seeds of the serrano are very hot in flavor and can be used or discarded depending upon desired tastes. Heat is 7 out of 10 on the Scoville heat scale.

Usage : Use to flavor Latin dishes, sauces, relishes, and chili; good for pickling and roasting.

Selection/storage : Choose chiles with smooth, firm, unblemished skins. Store refrigerated, unwrapped up to 2 weeks.

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Fresh Thai Green Chiles

These slender, fresh chiles are grown in California and southeast Asia. When dried, they are referred to as Bird chiles. They are medium to hot in flavor, similar to the Chile de Arbol. Heat is 7-8 out of 10 on the Scoville heat scale.

Usage : Commonly used in Asian cooking in stir-frys and noodle soups.

Selection/storage : Choose chiles with smooth, firm, unblemished skins. Store refrigerated, unwrapped up to 2 weeks.

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Fresh Yellow Chiles (Caribe)

The fiercely hot, fresh, yellow Caribe takes its name from a tribe of Indians that inhabited their Caribbean growing area during the Columbus era. These chiles are used fresh in sauces or for seasoning and are processed as pickles or hot vinegar sauce. Heat is 7-8 out of 10 on the Scoville heat scale.

Usage : Use sparingly in salsas and to flavor spicy Latin dishes, or add to soups, sauces, or stews.

Selection/storage : Choose chiles with smooth, firm, unblemished skins. Store refrigerated, unwrapped up to 2 weeks.

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Fresh Orange Habanero Chiles

Habaneros are the hottest chiles in the world -- 100 times hotter than a jalapeño. Habanero means "from Havana," although there is evidence suggesting its origins in South America date back to 6500 B.C. Habaneros are a popular ingredient in the cuisines of Jamaica and the Yucatan. In fresh form, they are grown to various stages of maturity and may be found green, yellow, orange, red, and brown or chocolate colored if allowed to stay on the vine. Wear gloves and use caution when handling this chile! Heat 10+.

Usage : Use sparingly in jerk sauces, salsas, and in chili.

Selection/storage : Choose chiles with smooth, firm, umblemished skins. Store refrigerated, unwrapped up to 2 weeks.

Dried Chiles

Dried California Chiles

California chiles are dried Anaheim chiles, named for their original growing area of Anaheim, California. Approximately 6 inches long and 2 to 2-1/2 inches wide, California chiles have shiny red skin and a mildly pungent flavor, averaging 2-3 out of 10 on the Scoville heat scale.

Usage : With their medium to thick flesh, California chiles can be stuffed to make rellenos. Also, use in stews and sauces.

Selection/storage : Store in a cool, dry place up to 3 months.

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Dried New Mexico Chiles

New Mexico chiles are dried Anaheim chile peppers. When fresh, the green chiles are more mild than the more mature red. The red, or New Mexico Hot chiles, are used in making crushed chile seasoning or chile powder and in making Chile Colorado. The green or mild chiles are used in making Chile Verde. Anaheim chile peppers are native to Latin America. Traditionally, New Mexico chiles are used in making chile sauces and added to make spicy stews and casseroles. Heat is 2-4 out of 10 on the Scoville heat scale.

Usage : Grind to make chile sauces or to decorate chiles ristras.

Selection/storage : Choose clean, even color, and semi-flexible pods; store in a cool, dry place up to 2 months.

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Dried Ancho Chiles

Anchos are dried Poblano chiles. In Spanish, Ancho means "wide," referring to the chile's shape. It is mild in heat with overtones of fruit, coffee, licorice, tobacco and raisin. Its heat is 3-5 out of 10 on the Scoville scale.

Usage : The Ancho, along with the Pasilla chile, are used in making traditional mole (mo-lay) sauce. Grind or crush into soups, salsas, and sauces.

Selection/storage : Choose clean, even colored, and semi-flexible pods. Store in a cool, dry place up to 3 months.

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Dried Chipotle Chiles

Chipotles are large, dried jalapeño chiles that have been smoked. They have medium to medium hot heat that's sweet and smoky with tobacco and chocolate overtones. Chipotles are widely used in Tex-Mex and southwestern cooking in sauces and salsas. Heat is 5-6 out of 10 on the Scoville heat scale.

Usage : Use in Tex-Mex and southwestern dishes to add a smoky flavor to sauces and salsas.

Selection/storage : Choose clean, even color, and semi-flexible pods; store in a cool, dry place up to 2 months.

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Dried Chiles de Arbol

In Spanish, the name means "tree-like," perhaps because of its woody stems. Other names for the de Arbol are pico de pájaro (bird's beak) and cola de rata (rat's tail), because of the long, slender shape of the chile. These chiles are usually available green when sold fresh, and the more mature red form when dried. This hot chile is primarily used to make cayenne pepper seasoning. Heat is 6-7 out of 10 on Frieda's Chile Meter.

Usage : Grind, crush, or chop to use whole to add flavor and heat to sauces, soups, or stews.

Selection/storage : Choose clean, even color, and semi-flexible pods when choosing dried, look for unblemished skins when choosing fresh; store dried in a cool, dry place up to 2 months; store fresh refrigerated, unwrapped up to 2 weeks.

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Dried Japonés Chiles

The origin of this dried, red chile is unknown. The name "Japonés" may refer to a Japanese cultivar or may have come from the word for "capones" that applies to chile peppers that have had their veins and seeds removed. Japonés chiles are hot in flavor. Heat is 7 out of 10 on the Scoville scale.

Usage : Grind or crush to season sauces or to spice up Latin and Asian dishes.

Selection/storage : Choose clean, even colored, semi-flexible pods. Store in a cool, dry place up to 3 months.

PEPPER RECIPES

Spicy Nacho beef Pizza
Velveeta Southwestern Corn Dip
Red Pepper Cheese Dip
Fresh Corn Salsa
Philly Cheesesteak Sandwich
Grilled Rainbow Chicken Kabobs
Chiles Rellenos
Chile Colorado (Red Chile Sauce)
Cheese-Stuffed Chiles
Salsa De Tomatillo
Red Snapper or Halibut In Poblano Sauce

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SPICY NACHO BEEF PIZZA – 35 minutes

1  lb ground beef
3/4  cup thick-and-chunky salsa
1 to 2  Tbsp finely chopped pickled jalapeño pepper
1  pkg (14 to 16 oz) thick or thin prebaked pizza crust (12")
3/4  cup nacho cheese and salsa dip
1/3  cup pickled jalapeño pepper slices

1. Heat oven to 450­°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink. Pour off drippings. Season with salt. Stir in salsa and chopped pepper.

2. Place pizza crust on baking sheet; spread with dip, leaving 1” border. Top with beef mixture and pepper slices.  Bake in 450°F oven 12 to 15 minutes or until edge of crust is golden brown.

4 to 6 servings

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VELVEETA Southwestern Corn Dip
Prep Time: 5 min
Total Time:10 min

WHAT YOU NEED
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (11 oz.) corn with red and green bell peppers, drained
3 jalapeño peppers, seeded, minced
1 red onion, finely chopped
1/2 cup fresh cilantro, finely chopped
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

MAKE IT
MIX VELVEETA and corn in large microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.

STIR in remaining ingredients.
SERVE hot with WHEAT THINS Crackers or assorted cut-up fresh vegetables.

TIPS
How to Make It Spicy
Save the seeds from one of the jalapenos and add to the dip. Or if you like it really fiery, no need to seed the peppers at all - simply slice off the stems and chop.

Keeping It Safe
Hot dips should be discarded after setting at room temperature for 2 hours or longer.

To Halve
Mix ingredients as directed in 1-qt. microwaveable bowl, cutting all ingredients in half. Microwave on HIGH 3 to 4 min. or until VELVEETA is completely melted, stirring after 2 min. Serve as directed. Makes 1-1/2 cups or 12 servings, 2 Tbsp. each.

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Red Pepper Cheese Dip
Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 16 servings,

WHAT YOU NEED
1 container (8 oz.) PHILADELPHIA Whipped Cream Cheese Spread
1 cup KRAFT Shredded Mozzarella Cheese
1 jar (7 oz.) roasted red peppers, drained, chopped
1/4 cup chopped fresh or frozen chives
RED OVAL FARMS MINI STONED WHEAT THINS Snack Crackers

MAKE IT
MIX cheeses, red peppers and chives until well blended; cover.
REFRIGERATE at least 1 hour to allow flavors to blend.
SERVE as a dip with crackers.

TIPS
Size-Wise
Savor every bite of this tasty dip. Each 2-Tbsp. serving goes a long way on flavor.

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Fresh Corn Salsa
Prep Time: 25 min
Total Time: 25 min
Makes: 3 cups or 24 servings, 2 Tbsp. each

WHAT YOU NEED
1-1/2 lb. tomatoes, chopped
1 cup fresh corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped cilantro or fresh parsley
1 medium jalapeño pepper, chopped
1/4 cup KRAFT Zesty Italian Dressing

MAKE IT
COMBINE all ingredients except dressing in large bowl.

ADD dressing; mix lightly.

TIPS
How to Chop Tomatoes
Cut tomato into wedges, then cut each wedge into small pieces.

How to Remove Corn Kernels from Cob
To remove kernels from an uncooked cob, hold cob firmly at an angle. Carefully cut down
the ear (away from the body) with sharp knife, several rows at a time. Two medium
ears equal about 1 cup kernels.

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Philly Cheesesteak Sandwich
Prep Time: 10 min
Total Time: 15 min
Makes: 4 servings

WHAT YOU NEED
2 Tbsp. oil
1 medium green or red pepper, cut into strips
1 medium onion, sliced
1 lb. deli roast beef, thinly sliced
4 French bread rolls, partially split, toasted
1/2 cup CHEEZ WHIZ Cheese Dip, heated as directed on label

MAKE IT
HEAT oil in large skillet on medium heat. Add peppers and onion; cook and stir until tender. Add meat; cook until heated through, stirring occasionally.

FILL rolls with meat mixture. Drizzle with CHEEZ WHIZ.
SERVE with ketchup or pizza sauce, if desired.

TIPS
Variation Substitute 1/4 lb. (4 oz.) sliced VELVEETA Pasteurized Prepared Cheese Product for the CHEEZ WHIZ Cheese Dip. Prepare meat mixture as directed. Top with VELVEETA; cover. Continue cooking until VELVEETA is completely melted when stirred. Fill rolls with the meat mixture and serve as directed.

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Grilled Rainbow Chicken Kabobs
Prep Time:
30 minTotal Time:
1 hr 45 minMakes:
4 servings

WHAT YOU NEED
1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
1 each red, yellow and green pepper, cut into 1-1/2 inch pieces
1/2 cup KRAFT Light House Italian Dressing, divided

MAKE IT
ARRANGE chicken and peppers alternately on four 10- to 12-inch skewers.
BRUSH with 1/4 cup of the dressing; cover. Refrigerate at least 1 hour or overnight to marinate.
PREHEAT grill to medium heat. Place kabobs on grill. Grill 12 to 15 minutes or until chicken is cooked through, turning and brushing occasionally with remaining 1/4 cup dressing.

TIPS
Grilled Rainbow Beef KabobsSubstitute cubed sirloin steak for the chicken. Instead of bell peppers, try cherry tomatoes, onion wedges and mango slices. Grill the beef kabobs 20 minutes or until cooked through.

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Chiles Rellenos

6 Frieda's Fresh Anaheim Chiles
l 1/2 cups Monterey Jack or cheddar cheese, shredded
3 egg whites
3 egg yolks
Pinch of salt
Cooking oil for shallow-fat frying
3 tbsp. all-purpose flour

In broiler, roast chiles, turning frequently with tongs, till all sides are blistered (but not black). Remove chiles from oven; place in a brown paper bag. Close bag; allow peppers to steam for 15 minutes to loosen skins. Slip off skins from chiles. Slit chiles; remove veins and seeds.

Spread chiles open and stuff with shredded cheese. In a bowl, beat 3 egg whites until stiff. In another bowl, beat 3 egg yolks and fold into egg whites with pinch of salt. Heat 1/4-inch oil in a skillet. Place a large spoonful of egg mixture in skillet. Dredge stuffed chiles with flour and place in egg mixture. Fold egg over chile and cook until golden brown on both sides. Do not allow to burn. Makes 6 servings.

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Chile Colorado (Red Chile Sauce)

2 oz. package Frieda's Dried New Mexico Chiles Hot or Mild
3 cups water
1/4 cup Frieda's Shallots, finely chopped
1/2 tsp. dried oregano, crumbled
Cumin powder, garlic and salt to taste

Break off stems and crack the chile pods, shaking out most of the seeds. Rinse pods and towel or drain dry. Retain the light orange seams. They have lots of flavor. Cover and soak the cleaned pods with 3 cups of boiling water. Allow at least 30 minutes for pods to soften, although they will be fine if left to soak overnight. When they are light red and spongy, include the water they have soaked in, and puree the pods in your blender for 1 1/2 minutes.

In a rice or sieve, over a container, stir the puree continuously with a wooden spoon until all that remains is a residue of seeds and fragments of chile skin. The resulting pure chile puree will have the color and texture of a smooth tomato sauce. Add all other ingredients and season to taste. Simmer for at least 10 minutes to cook chile. The flavor will improve over time as the spices and chile blend. Chile Colorado keeps well in your refrigerator or can be successfully frozen and thawed.

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Cheese-Stuffed Chiles

1 cup sharp cheddar cheese, shredded
3 green onions, chopped
2 Frieda's Fresh Serrano, Yellow, Fresno, or Jalapeno, seeded and minced
1/3 cup chopped ripe olives
2 tbsp. fresh cilantro, chopped
2 tbsp. milk
Salt and pepper to taste
4 to 6 Frieda's Fresh Anaheim Chiles or 6 to 8 Frieda's Banana Chiles
Lettuce leaves or fresh cilantro for garnish

In food processor or with mixer, combine cheese, onions, the two chiles, olives, cilantro and milk until well blended. Season with salt and pepper to taste.

Wash and trim stems from Anaheim chiles. Slit chiles lengthwise; pull out ribs and seeds. Stuff chiles with cheese mixture, packing in mixture with the back of a spoon. Chill several hours or overnight.

To serve, arrange stuffed chiles on a platter lined with lettuce leaves. Garnish with cilantro, if desired. Makes about 36 appetizers.

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Salsa De Tomatillo

The fresh taste is perfect for fried fish and seafood. Also works well with chicken, steaks, and cheese quesadillas.

2 lbs. tomatillos
3 dried chile pasilla de Oaxaca, or 2 ancho chiles and 2 chipotle chiles
4 garlic cloves, peeled
1/2 tsp. salt
1/4 cup cilantro, chopped

Remove the outer papery husks from the tomatillos. Drop the tomatillos into a large pot of salted, boiling water and cook for 4 minutes. Remove from the water with a slotted spoon and transfer to a blender or food processor.

Clean and dry the chiles. Cut off the chile stems and any hard area around the stems. Slit the chiles lengthwise and remove all the seeds. Open the chiles out flat and toast in the oven, pressing with a metal spatula, until they darken and release aromas. At the same time toast the garlic. Transfer the chiles and garlic to the blender with the tomatillos and add salt. Puree until almost smooth, keeping a bit of texture. Pour into a serving bowl and top with cilantro. Serve at room temperature.

Adapted from A Cook's Tour of Mexico, 1995

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Red Snapper or Halibut In Poblano Sauce

6 Frieda's Poblano chiles
1 clove Frieda's Elephant Garlic or 2 cloves regular garlic
1/2 onion, sliced
10 cilantro sprigs
1 tbsp. corn or vegetable oil
Salt to taste
1 cup water
1/2 cup feta or Monterey Jack cheese, shredded
6 fish fillets, Red Snapper or Halibut
Steamed rice (optional)

Roast chiles and remove skins, seeds, and veins. Liquefy the roasted chiles, garlic cloves, onion, and cilantro in a blender or food processor. Preheat oven to 350F. Heat oil in a frying pan and add chile mixture. Cook over medium heat for 5 to 10 minutes. Do not brown. Add salt to taste, 1 cup of water, and cheese. Mix together until cheese melts and all is well blended. Arrange the fish fillets in an oven proof casserole dish. Cover with the poblano sauce and bake in the preheated oven for 30 minutes or until fish is just done. Serve with rice, if desired. Makes 6 servings.

For variation: Grill fish, then top with 2 to 3 tablespoons of poblano sauce.

Adapted from Peppers & Hot Chile, 1988.