“Tomatillos are covered in a paper-like husk. Simply peel off the husk and rinse off the sticky stuff.”
– 1 cup chopped & peeled cucumber
– 3-4 large tomatillos, chopped
– 1 1/2 ounces chihuahua cheese, coarsely cut
– 2 medium Ancho pepper, seeded and sliced into long thin strips
– 1/4 cup fresh cilantro
– 2 tablespoons chopped green onions
– 1 fresh lime,
Combine all the ingredients in a large wooden bowl. Lightly salt to taste. Let stand for 5-10 minutes in order for flavors to meld. Serve immediately if possible or cover and refrigerate for no more than 2 hours.
The habanero chili (Capsicum chinense) is one of the more intensely spicy species of chili peppers of the Capsicum genus. It is sometimes spelled (and pronounced) habañero—the diacritical mark being added as a hyperforeignism. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimetres (0.8–2.4 in) long. Habanero chili peppers are rated 100,000–350,000 on the Scoville scale.
According to Stephanie Walker, an “extension vegetable specialist” at the Chile Pepper Institute at New Mexico State University, chiles are tough crop for farmers because they’re sensitive to drought and parasites, and they have to be harvested by hand.
Here are a few of her facts on chilies:
- If you just bite into the tip of a very hot chili pepper and not into the placenta or vein, you won’t get any heat.
- Chile peppers and bell peppers are the exact same genus and species.
- The heat in chili peppers is not detected by birds.
- Chile pepper is used to feed flamingos in zoos to keep them pink.
- Chemicals from the peppers are put in paints to put on boats to keep barnacles from attaching to the sides.
The cultivar, ‘NuMex Big Jim’ has smooth green foliage with small white flowers. The Pod color begins as green and matures into a rich red. Largest New Mexican Pepper. Pod is thick, pointed and measures up to 12 inches long by 2.5 inches wide. Mild taste. C. annuum is very diverse since it includes both hot and sweet peppers but common to most are smooth green leaves and strong branches. It is thought to have originated in Bolivia or Southern Brazil.