Sonoma Diet Power Foods: Hot Pepper

Hot, Hot, Hot!

From Sonoma Diet

Because bell peppers are one of The Sonoma Diet power foods, we all know the abundance of nutrients they provide. The heat of a spicy chile pepper, however, can really give your taste buds a thrill. They're also loaded with vitamin C and beta-carotene. Give these fiery finds -- ordered from mild to "call the fire department!" -- a try:

Anaheim: Probably the most commonly used pepper in the United States, it ranges in heat from mild to moderate. Anaheims are long and slender, and are most typically used fresh when they're green (young), or dried when they're red (mature). You'll find them in the classic Mexican dish chiles rellenos.

Serrano: These chiles don't need to be steamed or peeled before using, making them the easiest to use for salsas. The serrano chile is green in color at first, and ripens to red, brown, orange, or yellow. They're said to be about 5 times hotter than the jalapeño.

Chipotle: This medium chile, essentially a smoked jalapeño, is mostly found canned, often packed in adobo sauce. Its deep, smoky flavor makes it delicious as a marinade for chicken breast.

Poblano: Resembling small bell peppers at the top, poblanos are tapered at the end. Their medium-hot punch is brought out when they're roasted and peeled, then added to casseroles, soups, or sauces.

Habanero: These are the hottest of hot peppers. They're shaped like tiny lanterns and are mostly yellow-orange in color. Watch out: Their heat can sneak up on you. That said, they are great for adding zing to sauces and salsas.

Sonoma Diet presents Dr. Guttersen's Tip of the Day

Skin-Off Tomato Tip

Homemade salsa is a great addition to meat dishes or as a twist on the usual veggie dip. To easily remove the skin and seeds of tomatoes, bring a small saucepan of water to a boil over high heat. Dip tomatoes in boiling water for one minute, then set aside until they are cool enough to handle. Gently pierce the skin with the tip of a knife and peel off completely. Cut the tomato in half and gently squeeze over a bowl until most of the seeds drip out. If you're a member, try whipping up a batch of the Fresh Tomatillo Salsa recipe on the site, spiked with serrano chile peppers!