All About Common Dried Chiles
We gathered seven common dried chiles. Here are our notes on their appearance, flavor, and heat.
Just as dried fruit has a more concentrated taste than its fresh counterpart, chiles gain a more intense character when dried. Because they’re allowed to ripen on the plant, many often taste sweeter dried than fresh. For dried chiles with the best flavor, buy ones that are pliable and smell slightly fruity.
ANCHO (DRIED POBLANO)
Appearance: Wrinkly; dark red Flavor: Rich, with raisiny sweetnessHeat (on a scale of 1 to 4):1 Substitutions: Pasilla, mulato
MULATO (DRIED SMOKED POBLANO)
Appearance: Wrinkly; deep brown Flavor: Very smoky, with hints of licorice and dried cherryHeat (on a scale of 1 to 4):1 Substitutions: Ancho
CHIPOTLE (DRIED SMOKED JALAPENO)
Appearance: Wrinkly; brownish red Flavor: Smoky, chocolaty, with tobacco-like sweetnessHeat (on a scale of 1 to 4):2 Substitutions: None
CASCABEL
Appearance: Small, round; reddish brown Flavor: Nutty, woodsyHeat (on a scale of 1 to 4):2 Substitutions: New Mexico
NEW MEXICO
Appearance: Smooth; brick red Flavor: Slightly acidic, earthyHeat (on a scale of 1 to 4):2 Substitutions: Cascabel
ÁRBOL
Appearance: Smooth; bright red Flavor: Bright, with smoky undertonesHeat (on a scale of 1 to 4):3 Substitutions: Pequin
PEQUÍN
Appearance: Small, round; deep red
Flavor: Brighty, citrusy
Heat (on a scale of 1 to 4): 3
Substitutions: Arbol