Anaheim or California green chile
Named after the California city. Slender green chile about 6 to 8 inches long with rounded tip; mild flavor. Also known as New Mexican chiles. Substitute: canned green chiles.
Dried form of poblano chile. Substitute: 1/2 teaspoon chili powder for each ancho chile. Used in sauces, it is an essential ingredient in mole.
Dried, smoked large jalapeno pepper. Dark brown and wrinkled. Smoky with a sweet, slight chocolate flavor. Use in salsas, sauce and soups. Pickled and canned in adobo sauce.
Lantern-shaped chiles ranging in color from light green to orange, then red when fully ripe. Very hot. Used in seafood marinades, salsa, sauce and chutney.
Also called “banana chile.” Large – 3 to 5 inches long, up to 1 1/2 inches in diameter. Yellow chiles with a waxy appearance. Originated in Hungary. Slightly sweet, waxy flavor, mild to moderately hot.
Small green or red cigar-shaped chile about 2 1/2 inches long; very hot. Known as chipotles when dried. Substitute: pickled jalapenos.
Long, cone-shaped, bright red, mild chile. Usually pickled and used on Italian beef sandwiches. Also used in salads.
Large, dark green chile that resembles an elongated bell pepper; plentiful in Texas and Southwestern states; ranges from mild to hot. Reddish-brown when ripe. Known as anchos when dried. Stuffed with cheese for chiles rellenos. Never eaten raw. Substitute: sweet green bell pepper.
Dark green to red chile 1 to 11/2 inches long; hot to very hot. Substitute: jalapeno pepper.
Tiny – 1 to 1 1/2 inches long, 1/4 inch in diameter – and thin. Ranges in color from green to red when fully ripe. Extremely hot, lingering heat. Very popular in Southeast Asian dishes.