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

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