Magazine article Vegetarian Times

Chile Index

Magazine article Vegetarian Times

Chile Index

Article excerpt

Anchos are

poblano chilies that have been dried. They feature a dark, burnt-red color, wrinkled skin and broad shoulders. The chilies have a mild heat and raisinlike flavor. The dried chilies are typically toasted in a dry skillet and rehydrated before using.

These are

large jalapeno peppers that have been dried and smoked. Chipotle chilies have a distinctively smoky heat. The chilies are available canned (usually in tomato sauce) or dried and airpacked. Soak the air-packed chilies for about 30 minutes in warm water before using.


and red jalapenos enliven everything from salsa, black bean soups and pilafs to pizza, burritos and cornbread. These bullet-shaped, versatile chilies have a medium-to-hot heat level with a bell pepperlike flavor. The red jalapenos pack more heat than the green varieties.

Known for their

sweet heat, these long, slender pods are roasted and peeled before use. …

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