Asadero. A ball, loaf or plait of fresh cheese made with cow's milk, similar to Provolone and like a mild cheddar or Monterey Jack. It has a white, supple, elastic paste which melts well, so is good for cooking. It may be found weighing anything from 225 g - 5 kg (8 oz - 11 lb) and is particularly good for cooking as it has good melting properties. The Mennonites have had a strong role in producing this cheese.
A prized Oaxacan chilli, dried and with smooth walls, and with dark, smoky flavour. The fruits are a deep red tinged with orange, tapering and grow up to 12.5 cm (5") in length. These are expensive and quite hot. Heat = 5.
"Chilli with meat." A Mexican dish which probably originated in the United States. It consists of beef, usually minced (US: ground), with red kidney beans, tomatoes, cumin and chilli.
A variety of chilli with some heat and a definite yellowish tinge to its fruit-flavoured flesh. It is a common chilli with origins in the Andes region of Peru and Chile. it is sometimes called "yellow chilli" in the United States or "yellow Peruvian chilli". The pods are 10-12.5 cm (4-5") long and mature to deep orange or a beautiful golden-yellow. Dried, the fruits have amazing pungency with tones of citrus and berries. Heat = 7.5.
A small, tapering purple chilli with wide shoulders and a rounded end. It is quite sweet and earthy and is often pickled and used as a garnish.
An aromatic, tapering, dried Poblano chilli about 12.5 cm (5 inches) long by 7.5 cm (3 inches) wide and with good properties for threading. It is dark brown, turning brick red when soaked to reconstitute. It is mild and sweet with a fruity, tobacco, coffee, liquorice flavour. It is used for enchilada sauces or, when green, for stuffing. When dried, it is often ground and used for chilli powder.
