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Chiles

Tucson and the surrounding regions are famous for chiles, which are a staple of the cuisine. There are thousands of chile varieties; these are the ones used in this book (see images on pages 24–25). Fresh chiles are available in the produce section of supermarkets and specialty markets. Consider growing your own if you can’t find these varieties locally. Dried chiles are reconstituted before use and commonly used in sauces and soups. NativeSeedsSearch.com sells seeds of many varieties online.

FRESH

Güero (Caribe) Triangular-shaped, pale yellow, thin-skinned chile with a medium heat index, often grilled and served stuffed with cheese. They are also used to make mole amarillo.

Hatch Green chiles grown in New Mexico that ripen in late summer, turning red in early fall. Hatch chiles are a variety of Anaheim chiles that tend to have a hotter heat index.

Jalapeño Most commonly used green, they turn red when ripened. Medium sized and medium heat.

Poblano A large, meaty, dark-green chile, commonly used stuffed and in rellenos. Medium to high heat.

Serrano Small, oblong green or red chiles with a bright, fresh flavor and a medium heat index.

DRIED

Ancho Dried poblano chile with a sweet, fruity flavor and a mild heat level.

Arbol Long, thin, and bright red with a long stem; believed to be derived from the cayenne pepper. Medium heat.

California or New Mexico Dried Anaheim or Hatch chiles with a dark, chocolaty color and very mild heat.

Chiltepin Small chiles the size of a pea yet very hot. They are slightly sweet yet smoky in flavor and are thought to be the oldest species of chiles. They add a slow burn that doesn’t overpower the flavor of other ingredients. Crush the dried chiles with your fingers and sprinkle onto dishes, much in the same way as you would use the dried chili flakes common to Italian cuisine.

ChipotleSmoked,dried jalapeños.

Guajillo Dried Mirasol chiles with a bright, slightly acidic flavor and a medium heat level.

Mulato Smoked dried poblano chiles with a rich, complex flavor and a mild heat level. Darker in color than the ancho.

Pasilla Also called a chile negro, pasilla chiles have a raisiny, earthy flavor and mild heat. They’re sometimes confused with anchos.

Puya Use as a substitute for guajillo chiles if you want a spicier kick.

Chiltepin chiles.

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