Skip to main content

Chilli Varieties

We love spicy food, Thai, Mexican, Indian, just anything. I also like checking out the chilli section at the supermarket to see the varieties they have in store but I am never sure as to which chilli to use in which dish, so when I came across this handy article in the latest Coles magazine I knew I had to post it here for future reference. 

 
               Birdseye
                        Small and mighty, these
               chillies are perfect for
               South-East Asian style
               dishes, such as curries
               and noodle salads.
               HEAT FACTOR 3

            Rio teardrop
               Like spicy mini capsicums,
               these colourful chillies are
               delicious stuffed,
               roasted or chargrilled.
               HEAT FACTOR 3

           Cayenne
              Long and glossy, red or
              green, these are versatile
              everyday chillies. Use in
              salads and stir fries or
              sliced on pizza.
              HEAT FACTOR 2

           Poblano
              These large, mild and fruity
              chillies look a bit like green
              capsicums. Roast, peel and
              cut into strips for  
              quesadillas.
              HEAT FACTOR 1

               Bullhorn 
               Sweet like capsicum, 
               these are the mildest  
               tasting chillies. Try them 
               raw, roasted or pickled. 
               HEAT FACTOR 1



Sourced from www.coles.com.au
Habanero
With hints of tropical
fruit, these fiery chillies
are great in salsa and 
curries. Handle carefully
and use them sparingly
-they're seriously hot.
HEAT FACTOR 4

Jalapeno
These chunky chillies
are perfect for pickling
or for using fresh in
Mexican favourites such
as burritos, salsa, and
guacamole. Small purple
ones add a pop of colour
and a fruitier flavour.
HEAT FACTOR 3

Chocolate fatalii
Named for their colour,
these chillies add a rich
spicy taste to dishes like
chilli con carne - have 
fun and grate in some dark chocolate too.
HEAT FACTOR 3

Cherry
With their round ball
shape, these chillies are
good for stuffing - scoop
out the seeds, fill with
feta or ricotta and bake.
They're also great
in curries and salsa.
HEAT FACTOR 2



Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Wha's Like Us?....Damn Few And They're A' Deid!

While sorting through things I came across this Scottish poem that my mum gave me years ago, my gran loved this one...so here it is.... Wha's Like Us ? The average Englishman in the home he calls his castle, slips into his national costume ---- a shabby raincoat...patented by.... ...Chemist Charles Macintosh from Glasgow, Scotland. En route to his office he strides along the English lane, surfaced by.... ...John Macadam from Ayr, Scotland. He drives an English car fitted with tyres invented by.... ...John Boyd Dunlop, Veterinary Surgeon of Dreghorn, Scotland. At the office he receives the mail bearing adhesive stamps invented by.... ...John Chalmers, Bookseller and Printer of Dundee, Scotland. During the day he uses the telephone invented by.... ...Alexander Graham Bell, born in Edinburgh, Scotland. At home in the evening his daughter pedals her bicycle invented by.... ...Kirkpatrick Macmillan, Blacksmith of Thornhill, Dumfriesshire, Scotland. He watches ...
2 comments
Read more

Aussie Pie Floater

With Australia day fast approaching, I had to share this Aussie icon. The pie floater is a meat pie submerged in thick pea soup, the pies are traditionally turned upside down sitting or sometimes submerged in the pea soup. The first time I had ever heard of this was while watching an episode of Billy Connolly's Australian tour. He was doing a show in Adelaide and indulged in one of these south Aussie icons. We tried a similar thing called a tiger pie from Harry's Cafe de Wheels on the Sydney harbour, the Tiger is a meat pie served with scoop of mash a scoop of mushy peas and a scoop of gravy, it was really delicious.  A pie floater put simply is a meat pie on top of or covered in green pea soup with a choice of sauce squirted on top, the usual being ketchup, brown sauce, mint sauce, gravy or bbq sauce, some people also enjoy vinegar over their floater, I suppose the options can be endless, whatever 'floats' your pie!!. I searched a few variou...
Post a Comment
Read more

Reindeer Mini Chocolate Rolls

How cute are these guys!!, super easy to make and perfect for kiddies Christmas parties. I didn't bother weighing and measuring the ingredients, just go with how much you plan to make, it's that simple. All you need are a few items, if you don't have any of these to hand you can always improvise, instead of the candy eyes use white and milk chocolate, pretzels can be used for the legs as well as the antlers. Ingredients mini chocolate rolls white melting chocolate red and brown mini M & M's icing eyes milk chocolate melts pretzels chocolate matchsticks Method 1.  Melt some white chocolate melts according to packet directions. Allow to cool a little. Dip one end of the chocolate rolls into the melted white chocolate place dipped end up on a lined baking tray, put a mini M & M onto the nose part of the dipped end, add the eyes and using writing icing, draw a mouth. Allow to set. 2.  When set, melt some mi...
Post a Comment
Read more