Mexican
A Home Cook's Guide to Chile Peppers
You've probably eaten a chile pepper before, but do you know the difference between a Serrano and a Poblano?
Chiles, both fresh and dried, are the backbone of Mexican cuisine, with their unique flavors that range from mild and fresh to acidic and spicy to rich and deeply toasty.
Some chiles are used for their heat, while others are used to provide flavor to sauces, stews, and spice rubs. Fresh chiles often have vegetal or grassy flavors, with clean, punchy heat. Dried chiles tend to have deeper, fruitier flavors, with nutty or even smoky undertones.
Chiles get their heat from a compound called capsaicin, which is concentrated mostly in the inner whitish pith (called ribs), with progressively smaller amounts in the seeds and flesh. If you like a lot of heat, you can use the entire chile when cooking. If you prefer a milder dish, remove the ribs and seeds. Keep in mind, though, that even among chiles of the same variety, heat levels can vary.
Here are some of the most common chiles we use in the test kitchen, as well as others that are popular in Mexican cooking.
Fresh Chiles
When shopping for fresh chiles, look for those with bright colors and tight, unblemished skin. Be aware that the same chiles can go by different names in different parts of the country, and can even vary in color.
Dried Chiles
When shopping for dried chiles, look for those that are pliable and smell slightly fruity. For most recipes, we find that the flavor of whole chiles is far superior to commercial chile powder.
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What's your favorite chile pepper to cook with? Let us know in the comments! And for more on Mexican cuisine, read these posts:
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