|Peppers : Chilies, Pimientos
Native to the Americas, The ancient Peruvians called them "aji" (ah-hee), a term when translated into Spanish became "chili".
Brought back to Europe by Christopher Columbus they play an important role in cuisines in areas around the world, including Africa, China, India, Mexico, South America, Spain, West Indies and East Indies and Thailand. History
There are over 200 varieties of chilies, of which 100 are indigenous to Mexico. Chili Peppers range from very mild to intensely spicy; colors: greens, yellows, oranges, and reds.
A fruit and pod vegetable, it is also called the capsicum and pimiento. The pepper family is divided into the hot condiment peppers, the sweet bell peppers and the chilies, and out of these are derived sweet red paprika, cayenne. allspice and Jamaican, peppers.
Select Firm, bright, glossy and deep green peppers; or with more or less red color. Red peppers are mature color form of the green peppers. Store in the vegetable compartment or in plastic bag for no more than 3 to 5 days.
Serve Hot, as a vegetable, usually stuffed or in casseroles.
Cold. raw, in salads or as a garnish.
Complimenting Condiments and Flavors Rice, Iamb, chopped meat, southern recipes, South American recipes, eastern cooking. Onions, cream cheese, and tomatoes, chili con came, salads.
Corno Di Toro
Santa Fe Grande