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.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Seasons/Availability
Dried chile peppers are typically available year round. Check for availability.
Description/Taste
This medium thick-fleshed chile pepper is a deep rich dark chocolate brown, one of the darkest-colored dried chiles. Measuring five to six inches long and one to one-and-one-half inches in diameter, it usually tapers to a point and has a smooth wrinkly skin. Mildly pungent, this chile offers a smokier flavor than the ancho. Also referred to as "little raisin" due to its color, its flavor offers grape and berry overtones with a hint of licorice. Scoville units: 2-4 (1000-2500)
Nutritional Value
Dried Negro chiles 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
The chile negro is an essential ingredient for making classic mole sauce and red enchilada sauce. Add to stews, soups, casseroles, relishes, dips, appetizers, salsa and savory sauces. This chile's flavor is especially compatible with seafood. To prepare, soak dried chiles in oil or water for 20 to 30 minutes. To roast, dry-fry in nonstick skillet a few minutes. Cover with hot water; let stand at least 10 minutes or until soft. Drain and use.
Geography/History
This chile is often mislabeled as "pasilla." In fact, it is a dried chilaca chile.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Dried chile peppers are typically available year round. Check for availability.
Description/Taste
This medium thick-fleshed chile pepper is a deep rich dark chocolate brown, one of the darkest-colored dried chiles. Measuring five to six inches long and one to one-and-one-half inches in diameter, it usually tapers to a point and has a smooth wrinkly skin. Mildly pungent, this chile offers a smokier flavor than the ancho. Also referred to as "little raisin" due to its color, its flavor offers grape and berry overtones with a hint of licorice. Scoville units: 2-4 (1000-2500)
Nutritional Value
Dried Negro chiles 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
The chile negro is an essential ingredient for making classic mole sauce and red enchilada sauce. Add to stews, soups, casseroles, relishes, dips, appetizers, salsa and savory sauces. This chile's flavor is especially compatible with seafood. To prepare, soak dried chiles in oil or water for 20 to 30 minutes. To roast, dry-fry in nonstick skillet a few minutes. Cover with hot water; let stand at least 10 minutes or until soft. Drain and use.
Geography/History
This chile is often mislabeled as "pasilla." In fact, it is a dried chilaca chile.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Smoking Goat | San Diego CA | 858-232-4220 |
