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Know Your Chile Peppers



There are many varieties of chiles, ranging from mild to very spicy! Some varieties are available canned when they aren't available fresh. Chiles have become a pantry staple known for their ability to transform ordinary meals into spectacular ones.




How to tell if chile peppers are fresh:

  • Fresh chiles should be bright, firm, and crisp. As they sit on the market shelf, they will start to get soft and start to wrinkle and discolor.
  • After purchasing, keep chili peppers refrigerated at all times.

  • To maximize the shelf life of raw chili peppers, store in a paper bag in the vegetable crisper of the refrigerator.
  •  Properly stored, chili peppers will usually keep well for 1 week in the fridge.

Popular Types of Chile with SHU

The Scoville heat unit scale is a measure of the 'hotness' of a chile pepper or anything derived from chile peppers




Anaheim Chile Pepper

Anaheim (California Chile is a dried version of Anaheim) 
Mild long (5-7 inches) green chile used primarily in Latin cuisines throughout Mexico, California, Southwestern United States. 
Scoville heat unit- (500 - 2500)

Dried Anaheim (California Chile)

To get the most flavor out of the pepper, fire roast it until the skin is charred and then peel off the skin. Anaheim chile is great for Chile Relleno, on hamburgers, salsas and more!

Roasting Chiles on Grill




Jalapeños

Jalapeños - Small-Medium (2-4 inches) sized dark green chile..very spicy but slightly sweet notes in every dish it adorns.
Scoville heat unit - (2500 - 8000)
Sliced Jalapeños


Jalapeño chile is great for salsas, guacamole, stuffed with cheese and more.


Dried Jalapeños (Chipotle)
Chipotles are dried smoked Jalapeños and can add a spicy smokiness to beans, salsas, and soups.








Poblano Chile Pepper

Poblano - The poblano is a mild-medium hot plump (approx.4 in x 2in) chili pepper originating in the state of Puebla, Mexico. 
Scoville heat unit - (1000 -2000)
Dried Poblano (Ancho Chile)

Dried Poblano, is called ancho (Spanish for wide
). 

The dried version of the poblano green pepper. This wrinkled red-brown, wide-shouldered chile has a mellow, sweet flavor, similar to bell pepper, with just a touch of heat.



Poblano is perfect for Chile Relleno, stuffed with picadillo filling with cheese topping.


Ripe Serrano Chile Peppers

Serrano - The serrano pepper is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Serrano peppers are also commonly used in making Pico de Gallo salsa, sauces, or eaten raw. 
Scoville heat unit - (10,000 - 23,000).
Unripe green Serrano peppers

Unripe serrano peppers are green, but the color varies at maturity; common colors for the ripe fruit are green, red, brown, orange, and yellow


Serrano...The Perfect chile for Salsas and chips

Pico de Gallo 









Habanero - Intensely spicy, used sparingly in Mexican dishes. Ideal in homemade salsas, hot wings sauce, and barbeque sauces.  
Scoville heat unit - (100,000 - 350,000)

Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is 1.5 - 2.5 inches long






Chile de Árbol - Chile de árbol means "tree chile" in Spanish. Moderate heat, a great choice for soups, stews, and salsas.
Scoville heat unit - (15,000 -30,000)

The peppers start out green and turn a bright red color as they mature. Chile de árbol peppers can be found fresh, dried, or powdered. As dried chiles, they are often used to decorate wreaths because they do not lose their red color after dehydration.

Dried Chile de árbol













Yellow Chile 
(Chile Güero ) Yellow chile peppers offer a sweet pepper flavor and a heat that can vary from very mild to moderately hot.

Scoville heat unit: (5000-8000)


Roasting Chile Peppers

Know Your Chile Peppers

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