Turning on the Heat

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Turning on the Heat

 

Chiles add more than heat to a full range of recipes. Experiment with them in

sauces, salsas and condiments. Layer characteristics by using multiple varieties

of chiles in braised dishes, marinades and soups.

 

Aji amarillo: Originating in the Andes, this hot yellow member of the aji family

has a citrusy aroma.

 

Anaheim: Developed in California, this long, blunt-nose green chile typically is

mild with a hint of heat.

 

Bird peppers: What these chiles lack in size they make up with blistering heat.

Popular in Indian and Asian cooking.

 

Cascabel: Spanish for " little round bell " or " rattle, " the dried chile packs

medium heat and a nutty flavor.

 

Guajillo: The Mexican chile has a medium heat level, making it more palatable

for wider audiences.

 

Habanero: Originating in Cuba, this popular chile is renowned as the hottest

variety. Buried within the heat is a pleasant flavor similar to apricots.

 

Pasilla: The wrinkly, dark-brown dried chile is mildly hot and ideal for sauces.

 

Poblano: The broad-shaped, dark-green, almost black chile has a rich flavor that

ranges from mild to feisty. When dried, its leathery skin is reddish-brown and

referred to as an ancho. It can be mild or pungent with a slightly fruity

flavor.

 

Scotch bonnet: Light green, yellow or red, the Caribbean native is related

closely to the habanero but has a less fiery demeanor.

 

Serrano: This Mexican green chile packs a powerfully hot punch but becomes

sweeter as it matures to red.

 

Togarashi: Small, hot, red Japanese chile also called ichimi. Available fresh or

dried (flakes and powder).