Just as we call dried grapes “raisins” and dried plums “prunes,” peppers’ names are sometimes dependent on their state. For example, chipotle peppers are smoked, red jalapeƱo peppers. The poblano, when dried, is an ancho chili. But as far as I can tell, a dried habanero is simply called a “dried habanero.” Hmmm, this is [...]
Archive for the ‘peppers’ Category
Chili Talk
Posted in food preservation, peppers, techniques on November 18, 2009 | Leave a Comment »