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 sweetness Heat (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 cherry Heat (on a scale of 1 to 4): 1 Substitutions: Ancho
CHIPOTLE (DRIED SMOKED JALAPENO)
Appearance: Wrinkly; brownish red Flavor: Smoky, chocolaty, with tobacco-like sweetness Heat (on a scale of 1 to 4): 2 Substitutions: None
CASCABEL
Appearance: Small, round; reddish brown Flavor: Nutty, woodsy Heat (on a scale of 1 to 4): 2 Substitutions: New Mexico
NEW MEXICO
Appearance: Smooth; brick red Flavor: Slightly acidic, earthy Heat (on a scale of 1 to 4): 2 Substitutions: Cascabel
ÁRBOL
Appearance: Smooth; bright red Flavor: Bright, with smoky undertones Heat (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