What’s in a name? The nomenclature of fresh chile peppers can be confusing, unless you grew up in New Mexico where chile-speak is a first language. Here are the basics you need to get to the heat.

Large Chiles
CHILE	DESCRIPTION	APPEARANCE	USE
Anaheim	The most common large chile in markets is also labeled California or New Mexico pepper, although some would dispute the latter as not identical.	Slender, long and mid-green in color, like a spring leaf.	This relatively mild chile is often canned or used in chile rellenos.
Poblano	This common large variety is sometimes mislabeled "pasilla."	Darker green, thicker fleshed and curvy.	It is rich and delicious roasted and puréed into salsas.

Small Chiles
CHILE	APPEARANCE & TASTE
Jalapeño	A fairly hot and common chile variety, which is dark green and bullet shaped. Avoid touching your eyes after handling these.
Serrano	Smaller, narrower and fiercely hot. Avoid touching your eyes after handling these.

Chile Tips:

• If you live in an area where fresh chiles are grown, check the farmers’ market in early fall for the best selection. There are many to try – Mexico generates more than 150 varieties.


• The heat of a chile is stored in its seeds and especially in the ribs, so scraping those out with a knife (the preferred method to fingers) cuts down on the mouth-searing effect. Remember to always wash your hands after handling fresh chiles and never rub your eyes while working with them.


• Fresh chile peppers are little powerhouses of vitamins, especially C, and minerals, including folate, iron and thiamine.