Hot Peppers: The Flouring Inferno

Want to amp up your cooking? Here's a little info about assorted hot peppers and some recipes to get you started.

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The poblano is a skinny, darker version of green pepper with just enough hot stuff to make recipes more lively. If ripened until they turn red or a brownish-red, they'll become hot. Poblanos are great roasted, and can be frozen raw or roasted in freezer bags. Use in omelettes and bean salads.
KRISTINE REAM