Page 61 - shore_galley_2015

61
Ancho
The king of the Mexican chillies, the Ancho is simply a dried Poblano and like the Poblano, which can vary greatly in heat, so too can the Ancho. The Ancho is used as the backbone of most mole sauces, and a great many other dishes, and is often used in conjunction with other chillies. The Ancho has a rich and almost sweet taste with a slight coffee to chocolate like bitterness to it.
Heat factor 2/10 Chipotle
The Chipotle is a smoked and dried jalapeño chilli. Chipotles are usually rehydrated and added to a sauce, stew or salsa. This traditionally used chilli is usually a tan or coffee colour, and boast a long history in Mexican cuisine – dating back to before the Aztec civilisation.
Heat factor 5/10 Guindilla
These chillies are a medium-heat chilli. Grind them to a powder for cooking or tear into strips and soak in hot water for 20 minutes or so, then mash or liquidise to add to a recipe. They make great additions a fresh salsa or pasta sauce.
Heat factor 4/10
Habañero
This very hot and spicy chilli once held the title of being the world’s strongest chilli, but has been toppled in recent years by a line of mouth burning varieties, such as the Bhut Jolokia. Common colours are orange and red, but white, brown, and pink are also seen.
Heat factor 9/10 Pasilla
The Pasilla chilli, which translates as ‘little raisin’ due to its wrinkled skin, is dark brown when ripe and turns almost black when dried. It has a fruity and sometimes aniseed to liquorice type flavour.
Heat factor 4/10 Piquin
This hot chilli has good colour and is easy to crush into flakes for adding to pizza and pasta. They are also useful for making chilli oil.
Heat factor 8/10
www.shoresolutions.fr dry goods