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Name
Hotness
Description
Comments
Ancho
Mildly pungent
Dark reddish-brown, orange-red or
mahogany.
Dried version of poblano. Most
widely used dry chili in Mexican
cooking.
Chilaca (chilacate)
Mulato
Mildly pungent
Pungent
Raisin brown to nearly black.
Same as ancho, picked riper.
Blackish-brown color (retains this
color when rehydrated), chocolate-
like. Rich and sweet taste.
Similar to ancho, used
interchangeably (ancho a brighter red
when rehydrated)
De árbol
Cascabel
Very hot
Vivid brick red, long and slender,
curving and pointed. Thin, smooth-
skinned with thick flesh. 1-2" long,
Similar to dry cayenne
½
" wide (2½-5 cm, 1 cm).
Fairly hot but not
fiery
Tiny with tough smooth skin that
wrinkles when dried, chocolatey
reddish-brown. 1" round (2½ cm).
Looks like cherry chili.
Chile seco (seco del
norte, Calif. chile pod)
Mild to slightly hot
Mild to slightly hot
Hot to very hot.
Dried form of the Anaheim.
Pasado
Unique flavor that comes from green
roasted Anaheims.
Chipotle
Smoke-dried (too fleshy to dry
otherwise) ripe jalapeño.
Not available fresh, sometimes dried,
often canned in Hispanic grocery
store. One pod flavors a large dish.
Pequín (piquíne)
Japoné
Fiery hot.
Pungent
Tiny deep red or orange round, with
smooth skin. ½" diameter (1 cm).
Looks like small pie cherry.
Deep red.
Appears on some labels but uncertain
origin. Probably refers to type rather
than variety.
Thai
Hot
Small red, resembling serrano but
tinier. ½" long (1 cm).
Doesn't refer to a variety. Common
in Southeast Asian stores.
play © erdosh 146
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