Ancho (AHN-cho) - Dried Poblano.
Heat: 3-5. The Ancho is the sweetest of the dried
chilies. It has a mild fruity flavor with tones of
coffee, liquorice, tobacco, dried plum, and raisin, and
a little woody. Indispensable for making sauces
Cascabel (kas-kah-BELL) (AKA
chile bola) - Dried cherry chile. Heat: 4.
Thickly fleshed with a slightly acidic and tannic
quality. The rich flavors are a little smoky and
woodsy with some tobacco and nutty tones.
Wonderful in sauces, salsas, soups and stews.
Chimayo (CHEE-MY-YO) - Dried
chimayo. Heat: 4. A very flavorful chile.
Normally used in ground or crushed form. It is
produced from pure, seeded, stemmed and roasted chile
pods with hearts removed, from the Chimayo Pueblo in New
Mexico. Makes a wonderful sauce, but can be used
anywhere chile powder or crushed red chile is called
Chipotle (chee-POHT-lay) (AKA
chile ahumado or chile meco). Smoked Jalapeno.
Heat: 5-6. Medium thick fleshed, smoky and sweet
in flavor with tobacco and chocolate tones. Has a
subtle, deep, rounded heat. Widely used in
Southwest cooking especially in soups, salsas and
de Arbol (ARE-BOL) - Dried chile
arbol. Heat: 7-8. Thinly fleshed; it has a
tannic, smoky, grassy flavor with a searing, acidic heat
on the tip of the tongue. Primarily used in
powdered form to make sauces. Also used in soups
Guajillo (wah-HEE-oh) - Dried
guajillo. Heat: 2-4. Thinly fleshed and has
a green tea and stemmy flavor with berry tones. A
little piney and tannic, with a sweet heat.
Commonly used in salsas, sauces, sups and stews.
Habanero (ah-bah-NARROW) - Dried
habanero. Heat: 10. The king of them all!
This is the hottest of all chiles but under its intense,
fiery acidic heat is a very flavorful fruit. Very
thin fleshed with tropical fruit flavors of coconut and
papaya with a hint of berry. Used mainly in sauces
and salsas, but can be used sparingly in soups and
Mulato (mu_LOT-toe) - Smoked
poblano. Heat: 2-4. A different variety of
the poblano, than the one used for the ancho, is smoked
to make the mulato. The flavor is much smokier
without the depth or lingering taste. While the
predominant tone is liquorice, there are hints of dried
cherry, tobacco and horehound. It is an essential
ingredient in making the classic mole sauce and can also
be used in the preparation of soups, stews, and other
Pequin - (peh_KEEN) (AKA chile
pequeno) - Dried chile pequin. Heat: 8. This
domesticated form of the wild chile tepin is thinly
fleshed. It has a light, sweet, smoky flavor with
citrus, corn and nutty tones. The heat is deep,
fiery and transient, slightly more intense than the
tepin. Used more for adding heat than flavor, it
is used in making salsas, soups, sauces, and spice
Pasilla (pah-SEE-hay) (AKA chile
negro) Dried chilaca. Heat: 3-5. Thin
fleshed, its taste is rich and smoky with a touch of
chocolate. There are some berry, grape and
herbaceous tones with a hint of liquorice.
Essential for mole sauces and excellent for other sauces
as well. Especially good a s a seasoning for
Pulla (PUH-yah) - Dried pulla.
Heat: 6. Thin fleshed; it has a light flavor
containing sharp fruit and cherry tones with a hint of
liquorice. Ha s dry, dusty, intense heat. An
excellent seasoning for salsas and stews.
Serrano (sir-RON-no) (AKA chile
seco) - Dried Serrano. Heat: 7-8. Not
to be confused with the Morita, the dried Serrano ha a
light fruit and citrus flavor containing an intense
heat. Primarily used for salsa and sauces.
Red Amazon - Dried tabasco.
Heat: 8-9. Thin fleshed with a sharp, biting heat,
with some stemminess and hints of celery and green
onion. Use din many hot sauces.
Tepin (teh-PEEN) (AKA chiltepin)
- Dried tepin. Heat: 8. The small, berry
like chile is the wild form of the chile pequin.
Very thinly fleshed, it has a dry, dusty flavor and a
searing, transient heat. Very good in salsas,
soups, stews and flavored vinegar and oils.