chile peppers
We love chile peppers for the big flavor boost they add to foods and for that kick of spicy heat. Learn which ones are milder and which are flaming hot so you always pick the right variety for the job.
How to handle chiles
Always wear plastic or rubber gloves when working with chile peppers. If the cut chiles touch your skin, the oils (depending on the potency of the chile pepper) create a painful tingle that lasts for hours and can’t be washed off. If you do accidentally touch the chiles, wash hands well with soapy water; avoid touching your eyes until the tingle subsides.
dried chiles
To hydrate dried chiles, cover them in boiling water; let them stand until the skins become soft and pliable (about 30 minutes). Cut the chiles into small pieces, discarding stems and, if desired, membranes and seeds. To use as a fine powder, omit hydrating step and grind dried chiles into a fine powder using a mortar and pestle or spice grinder.
Roast for flavor
Preheat broiler. Place whole peppers on a foil-lined baking sheet. Broil 4 inches from heat 8 to 10 minutes or until charred on all sides, turning occasionally. Bring foil up around peppers; fold to enclose completely. Let stand 10 minutes. Wearing gloves, scrape off and discard skins. Remove seeds and stems.
chili paste
Use this condiment to make marinades, vinaigrettes, sauces, and soups.
1
Place stemmed and seeded dried chiles in an ungreased skillet. Cook a few minutes until fragrant.
2
Transfer chiles to a bowl; cover with boiling water. Let soak 30 minutes to soften; drain.
3
Transfer chiles to a food processor or blender. Process until a smooth paste forms.
Meet the chiles
When buying fresh or dried, look for these varieties.
1. chile de árbol Whether fresh or dried, this chile goes by the same name. Its high heat level and full flavor make it a good choice when you want extra-spicy chili.
2. pasilla The long, slender dried pasilla is medium-hot with a deep, smoky flavor. It’s often used in mole and adobo sauces and salsas.
3. anaheim The mild, green Anaheim is a California chile that grows 6 to 8 inches long. Canned green chiles are preserved Anaheims.
4. california This is the dried ripe red Anaheim chile.
5. thai chile Several chiles are labeled “Thai chile.” Most of these (such as Thai Bird chiles) are small, red, and very hot.
6. chipotle These smoked jalapeños are canned in a tangy adobo sauce. They are used (in small quantities) in soups, chilies, and sauces.
7. jalapeño This pepper is versatile and is readily available in supermarkets. It has a complex sweet flavor; the level of heat varies dramatically from pepper to pepper.
8. habanero &
9. dried habanero Caution! These chiles are extremely hot; use only if you love the burn. Start small when adding to dishes.
10. poblano The poblano, Mexico’s largest chile, has a complex flavor with mild heat. Stuff it or chop it to use in soups and chilies.
11. ancho Ancho is the dried poblano. It’s the sweetest dried chile, featuring hints of chocolate and plum.
12. guajillo With an earthy flavor and medium heat, the dried guajillo is often used for making tamale sauce.
13. serrano These hot green chiles turn from bright green to red as they ripen. Use care when adding to salsas, marinades, and sauces.
heat levels
In 1912 Wilbur Scoville created a scale for a pharmaceutical company to measure the spicy heat in chiles. Scoville Heat Units (SHU) range from 0 (in sweet peppers) to 2 million (in scorpion chiles [not pictured]). These are the SHU for common types of chiles (above).
100,000–300,000
Habanero
50,000–100,000
Thai chile
15,000–30,000
árbol & serrano
7,000–15,000
chipotle
3,500–11,000
jalapeño
4,000–8,000
pasilla
3,000–6,000
guajillo
1,000–2,000
anaheim & california
1,000–1,500
Poblano & ancho