Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Dried Chipotle peppers are available year round.
Description/Taste
Usually dried and smoked jalapeño pepper, the Chipotle chile measures two to four inches and has a medium thick ridged veined skin that varies from shades of dull tan and coffee brown to reddish-brown. Its unique sweet and smoky flavor has overtones of chocolate and tobacco with a consistent deep subtle heat. Scoville units: 5-6 (5,000-10,000)
Nutritional Value
Chipotles contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Applications
Mostly used to flavor salsas, sauces, chili, stews, and soups, chipotles may be ground to make a table spice. Blend with olive oil, garlic, and salt to make a marinade for poultry and pork. They are commonly found canned in red adobo sauce, a mixture of spices, tomatoes, onions, and vinegar.
Ethnic/Cultural Info
The smoked chipotle is one of the most famous of chiles. Chipotles are widely used in Mexican and Southwestern cuisines.
Geography/History
Any chile dried by a smoking process is called a chipotle, pronounced, "chee-POHT-lay." Jalapeños are the most common chile used for chipotles, but serranos and others are also used. While usually smoked when the fresh chile is red, typical chipotles sold in North American markets are smoked while green, giving it a whitish tan color. A smoked dried huachinango chile, called the chipotle grande, offers a similar flavor, but is larger. The chile dates back many centuries to the region that is now northern Mexico City. The Aztecs especially prized this chile, using the same drying process they used to dry meat.
Recipe Ideas
Recipes that include Dried Chipotle Chile Peppers. One
is easiest, three is harder.
Dried Chipotle peppers are available year round.
Description/Taste
Usually dried and smoked jalapeño pepper, the Chipotle chile measures two to four inches and has a medium thick ridged veined skin that varies from shades of dull tan and coffee brown to reddish-brown. Its unique sweet and smoky flavor has overtones of chocolate and tobacco with a consistent deep subtle heat. Scoville units: 5-6 (5,000-10,000)
Nutritional Value
Chipotles contain vitamin A, C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
Applications
Mostly used to flavor salsas, sauces, chili, stews, and soups, chipotles may be ground to make a table spice. Blend with olive oil, garlic, and salt to make a marinade for poultry and pork. They are commonly found canned in red adobo sauce, a mixture of spices, tomatoes, onions, and vinegar.
Ethnic/Cultural Info
The smoked chipotle is one of the most famous of chiles. Chipotles are widely used in Mexican and Southwestern cuisines.
Geography/History
Any chile dried by a smoking process is called a chipotle, pronounced, "chee-POHT-lay." Jalapeños are the most common chile used for chipotles, but serranos and others are also used. While usually smoked when the fresh chile is red, typical chipotles sold in North American markets are smoked while green, giving it a whitish tan color. A smoked dried huachinango chile, called the chipotle grande, offers a similar flavor, but is larger. The chile dates back many centuries to the region that is now northern Mexico City. The Aztecs especially prized this chile, using the same drying process they used to dry meat.
Recipe Ideas
Recipes that include Dried Chipotle Chile Peppers. One
is easiest, three is harder.| Fresh Approach Cooking |
|
Coffee and Chile Braised Short Ribs |
