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A tutorial requested

post #1 of 36
Thread Starter 
Richoso...and other pepper heads...

Please outline all the pepper types and methods of prep.

I get confused over the change in nomenclature of the smoked/dried/fresh terminology of the beloved pepper. Chilis especially.

Ancho... pabalano... chipolte... etc...

Any help would be appreciated.
post #2 of 36
Rich, that would be a great thing to have. Good idea.
post #3 of 36
It should probably become a sticky. Good general knowledge item
post #4 of 36
That would be great!!!

Would it be permissable on the forum to trade seeds as well?
There can never be to many chile's.

who knows what we can find.

I am looking for the southamerican hierlooms, tiny chiles that are the parents of most of the chiles on earth.

Thank you for your knowledge!
post #5 of 36
Huge request Rich. Huge request. That will take some doin.
post #6 of 36

You can place an ad in the "Classifieds" section looking for trading partners.

What we try to avoid is folks using the SMF to promote their own business ventures.

We have folks who will swap smoking wood for like measure of the same or, at the very least, the cost of postage. Again, not profit oriented or motivated.

Hope this helps and that the meaning is clear.

post #7 of 36
Thank you Monty
Uderstood and clear.
There is a time and a place for $; it's called e-bay.lol

good friends helping each other with fareness and good intentions.
that's basically what I was hoping for

post #8 of 36
I think were gonna need a bigger boat. PDT_Armataz_01_05.gif
post #9 of 36
Flash, in a nutshell, you're right. I'm not an expert on anything but I can say a few things about a few chiles.
As a request from my bro Richtee, this is part of my nutshell.
In it's fresh state, Poblano is a mild chile, once it is dried it's known as an Ancho. Because it is wide, it's often used in chile rellenos. Originates from Puebla, Mexico, and the Puebla locals are called poblanos.
In it's fresh state, Chilaca is a med heat chile, and once it is smoked/dried it is called Pasilla. Pasilla is an essential part of mole.
Technically, any snoked chile can be chipotle. Because jalapenos are the preferred chile, we'll call them chipotle. Sometimes after smoking/drying them, they are rehydrated in an adobo and canned. They also are pickled.

Anaheim is a milder version of a NM chile that was brought to Anaheim, Ca. by Emilio Ortega, Ortega Chiles? Also used in making chile rellenos, and casseroles, natchos.
Chimayo is a med hot heirloom chile grown in Chimayo, NM at an elevation of 5900 ft. They mature sooner than lower elevation chiles. They produce a sweet taste when dried. Chimayo is a small farming town, try to protect the Name Chimayo chiles to only locally grow. Texas and Arizona grow it also.
Some NM chiles are trucked out to others states, some are the Low heat Big Jim, hot Sandia, and extra hot Barker. They are many variations of the NM chile, as product of the hard work done at the University of NM. In general they are used for stews, burritos, chile verde and chile colorado, to name a few dishes. All the above mentioned chiles can be dried and ground into powder. Once these chiles are roasted, they can be frozen, thawed, and frozen again repeatedly without harm.
Someone else can jump in and carry the torch. pepperheads step forward.
post #10 of 36
Richoso1-I'm not an expert on anything but I can say a few things about a few chiles
You are hereby promoted to chile expert!PDT_Armataz_01_38.gif
post #11 of 36
Flash...a quote from my favorite movie. It just never gets old for me! I will watch every time I see that it is on.

Richoso....WOW!! And that probly doesnt even touch the tip of it all huh?
post #12 of 36
Here is a link to a great site I use a lot before buying peppers that lists all the peppers, their hotness (scoville) rating and a description of the pepper.
post #13 of 36
I'm ALL for tradin seeds. Cheap and easy to do.
I'm lookin for Naga Jolokia Pepper, ANY heirloom would be great.

I've got Super Chili. GREAT peppers.

Some of the more popular type peppers w descriptions can be found here

I've got a nice asian store down the road. LOTS of pepper varieties. Does anyone know if you can germinate the dried seeds or do they need a ferment process like I do with tomato seeds. Which should be traded as well. My two cents.
post #14 of 36
post #15 of 36
Vman, I too grew superchilis this year. I bit into one last week after eating a couple seeds and thinking they were not that hot. Have to say I cant believe they are only rated 40,000-50,000 on the scoville scale. I was drooling for 20 minutes.
post #16 of 36
I know dude, aren't they nuts??
I torture people at tailgates with em.
I LOVE it when I get some 20 year old bonehead who thinks he's "tough".

I keep Pepcid AC and Tums on hand.

I warn people but good, however, there are ALWAYS boneheads.

Personally, I LOVE those peppers. I've put it into other threads but I have a "mother plant" that I've had for 3 years in Minnesota. It's potted and I bring it in in winter. It even pops some fruits inside in winter here.

Just a thought for yaz.
post #17 of 36
Yeah, an I am surrounded on 3 sides with them things PDT_Armataz_01_05.gif
if they are small enough, I grill their butts though. biggrin.gif
post #18 of 36
Flash, I have had mako shark and love it!
post #19 of 36
I do mostly Blacktip, Sharpnose and Bonnets here. Grilled shark is great. There is a Krafts Sundried Tomato Salad Dressing that I dip the grilled or fried pieces of shark in. Great PDT_Armataz_01_28.gif
post #20 of 36
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