Chile Peppers To Keep on Hand and Types for Recipes

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Chile Peppers To Keep on Hand and Types for Recipes Ingredients

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One thing that was mentioned (Mexican recipes probably mean serranos) is to look at the original or probable origin of the recipe. If a New Mexican recipe says green chile, it is likely that they mean any of the varieties of New Mexico grown green chiles; the variety chosen depends on your heat requirements. If a Louisiana recipe calls for dried red chile, it is probable that cayenne will produce the intended results, and you can play from there. But a Thai curry that wants dried red chile wants something completely different. Take your best guess and have fun with it or, if youre too lazy to go to the store, play with whatever you have on hand. Speaking of which, what do you folks tend to have on hand? Id guess my usual arsenal is small compared to others on the list, but I always have around something like this: Frozen: jalapeno serrano New Mexico Barker various roasted/peeled New Mexico varieties pasilla (the real thing with the hook end) Thai green habanero Dried: guajillo chipotle New Mexico red habanero smoked habanero japones de arbol ancho negro (seems quite different from ancho, which surprises me) pequin ??? (probably a few more; Im too lazy to look ;-) Canned: jalapeno roasted jalapeno serrano guajillo yellow wax chipotles adobado roasted mild green chiles (holdover from pre-serious-chilehead days; probably only to be used for sandwiches or in case nuclear war cuts off all other supplies) Given even this narrow range of chiles, I can get a wide variety of tastes.

Main Ingredient: PepperCuisine: Mexican

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