WHICH CHILE/CHILI DO I USE? (SALLYE)

1
sallye bates

By
@grandedame

This is sort of a dictionary of chiles for those of you who are new to Southwestern/Tex-Mex cooking. Hope you find it useful.

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chile/chili primer

How to Make WHICH CHILE/CHILI DO I USE? (SALLYE)

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  • 1FRESH CHILES

    Anaheim - Also known as chile verde or simply green chiles, generally mild to medium hot with a slightly sharp, astringent taste. Best all-purpose chile

    Ancho - Also known as Poblano or pasilla. Generally a touch hotter and richer in flavor than the Anaheim

    Arbol - A long, pointed red chile 2 to 3 inches long; the stems are long and fine. A distinctive flavor with searing heat. Related to the cayenne, arbol is primarily used ground in sauces and you may see it referred to in soup and stew recipes.

    Chipotle - These are smoke-dried jalapenos

    Hatch - Also called New Mexican chiles, an anaheim chile grown ONLY in the Hatch area of New Mexico. These are only available certain times of the year and are much hotter than the regular anaheim.

    Jalapeno - Green or red, hot to ultra hot with a distinctive flavor; use judiciously when flavoring and spicing dishes with this pepper

    Pasilla and Poblano - see Ancho

    Pequin - A tiny, round red chile. Adds incendiary punch when sparingly added to a recipe

    Serrano - Green or red, these are very hot; also known as scotch bonnets

    Yellow - also known as Banana peppers or Hungarian wax, sweet to medium hot.
  • 2CHILI POWDERS

    Red (Cayenne) Pepper - Very hot, made from the dried cayenne chile

    Chili Powder - A commercial blend of dried chiles and spices such as cumin, oregano, coriander, cloves, salt, and pepper. Mild to medium hot

    Paprika - Dried paprika pepper, available in sweet, mild and hot strengths. Hungarian paprika is the most popular. Smoked paprika powder adds a little oomph to your recipe.

    Pure Chili Powder - Available in mild, medium hot and hot varieties (generally in the ethnic section of your supermarket in cellophane bags).
  • 3OTHER COMMON SEASONINGS

    Cilantro - A fresh herb resembling parsley, has a spicy astringent flavor.

    Coriander - Ground coriander has a sweet spiciness (may be used in recipes which require cooking such as soup or casseroles in lieu of fresh cilantro)

    Cumin - This is a necessary spice for Mexican cooking. Can be used as small whole seeds, but most popular as a ground powder. Distinct pungent, musty flavor

    Oregano - This very popular aromatic dried herb can be used in ground or leaf version. Mexican oregano is thought by most to be the best oregano.

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About WHICH CHILE/CHILI DO I USE? (SALLYE)

Course/Dish: Other Side Dishes
Main Ingredient: Non-Edible or Other
Regional Style: Southwestern




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