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VEGNEWS.COM^ VegNews 67

pepper, and oregano. Bring to a boil,
then reduce heat to a simmer and cook
for 20 minutes.

4. Serve hot and garnish with radish slices,
   chopped cilantro, freshly crushed dried
   Mexican oregano, lime wedges, and corn
   chips or tostadas.

Eddie Garza (eddiegarza.net) is a vegan chef,
author of ¡Salud! Vegan Mexican Cookbook,
and a leading figure in the movement to reform
food systems in Latinx communities.

PEPPER PROWESS

Can’t find poblanos? Want to

adjust the heat? Switch up your

peppers! From Anaheims and

Hatch to jalapeños and cubanelles,

there are many types of green

chili peppers at your culinary

disposal. Here’s a guide to help

you choose the best.

ANAHEIM

Long and slender, bright green in color

Heat level: Mild

Try it: In chiles rellenos, roasted

over an open flame, in chili

ANCHO RANCHERO

Large and plump with thick flesh,

dark green in color

Heat level: Mild to moderate

Try it: Roasted, puréed, and mixed

into party dips for a bit of heat

CUBANELLES

Banana-shaped, glossy, yellowish green

Heat level: Mild

Try it: In place of spicier peppers

to add a sweet, rich flavor

HATCH

Long and smooth, vibrant to deep green

Heat level: Moderate

Try it: In place of bell peppers

for more spice

JALAPEÑO

Short and plump, ranging from

bright to dark green

Heat level: Moderate to hot

Try it: As a condiment or

as fried poppers