Mexican Key Limes
Mexican Key limes resemble common limes but are generally smaller and more rounded, roughly two inches in diameter. Their kelly green skin is often blushed with yellow, a sign of ripeness.
Mangoes are most often eaten fresh, when their flesh is juicy and ripe, yet still somewhat firm. An overripe mango will be fibrous and very soft. Peel and diced the flesh of the mango. Add the fruit to non-yeasted sweet breads or cupcake batter.
Chilaca Chile Peppers
Inventory, 10 lbs : 0
Chilaca peppers are available in summer.
Chilaca chile peppers can be described as twisted or flattened, slightly curved, long and thin. These peppers ripen to a deep brown or a chocolate color and have a mildly pungent flavor. A mild to medium heat chile, the Chilaca rates at 1,500 to 2,500 Scoville units. They measure six to nine inches long and are typically about one inch in diameter. These peppers get their brown color through the maturation period where the green chlorophyll is retained and the red pigment is produced. Due to their warm flavor these peppers are rarely eaten fresh and are more commonly dried.
Containing more vitamin A than any other food plant, chiles provide an excellent source of vitamin C, the B vitamins, and significant amounts of iron, thiamin, niacin, magnesium, and riboflavin.
To prepare cut off the stalks, slit the body of the chile open, and discard the seeds. The dried form of the chile “guajillo” is excellent for sauces or can be ground into a table sauce. To store the chiles refrigerate between paper towels or in a plastic bag up to one week. After handling chiles to prevent irritation of the eyes, face and skin wear gloves or wash your hands thoroughly with soapy water.
The Portuguese are credited for spreading capsicums to the eastern hemisphere and the Spanish are credited for discovering chiles in the western hemisphere. In the Portuguese language, "pimenta" is used for capsicums and qualifies for various types of chile peppers. "Chile" is not found in the Portuguese dictionary, not did they use the words "Capsicum" or "chilli" in their travels. It is thought to have been the Dutch, followed by the English, who were responsible for using and spreading the current capsicum names to the eastern part of the world.
The brownish-black color of this chile is termed "achocolatado" in Spanish, meaning "chocolate colored". In Central Mexico, the chilaca is popular primarily in Guanajuato, Valisco and Zacatecas and in the northwestern regions of Mexico. The name of this chile is derived from the Nahuatl acatl meaning "gray hair" or "old", an appropriate description of this bent and wrinkled chile.
Recipes that include Chilaca Chile Peppers. One is easiest, three is harder.