Red chiles bring tropical fruit flavors, pleasant acidity, and vary in heat level—the smaller, the hotter. Matt Taylor-Gross Dried chiles can be roughly organized into two camps: red and dark.

They have a mild heat level, and, along with guajillos, are one of the most commonly used dried chiles in Mexican cuisine. Their sharp, fruity flavor makes them a great match for salsas and adobos.

Fresh chiles vary widely in heat level, ... Nothing else tastes like a New Mexican green chile. ... Dried chiles bring complex flavor to red sauces, ...

Habanero . Habanero is a squat chile with a slightly tapering lantern shape, about 1 3/4. inches long and 1 1/4. inches across. Its pale to medium green color ripens to yellow and then to orange ...

Yesterday I picked up two bags of dried chiles from a small Mexican grocery on Prospect Road near Dixie Highway. The place had a small but decent selection of dried spices, but the peppers were far ...

If you want an even more complex dish and don’t mind a little extra work, use whole dried chiles instead of ground. After ripping off the stems and dumping out the seeds, soak them in very hot ...

New Mexico green chile growers requested an improved Sandia that had a thicker-walled green pod with a relatively high heat level and increased yield. The NMSU chile breeding program as a result ...

There are so many kinds of red-pepper flakes. Getting to know them all can give your dishes a glow up. By viewing dried chile flakes not just by heat level but by flavor, home cooks can wander a ...