SEEDS
RIB
PITH
CLEANED = LESS HEAT
LEAST HOT HOTTEST
POBLANO
These large, chubby, pointed peppers are mild and fruity, with sturdy flesh and deep green skin that blisters beautifully when charred. Their earthy flavors and strong structure make them a favorite for chiles rellenos. Dried poblanos are called anchos.
ANAHEIM
Usually pale green at the market, sometimes flecked with red, these long, wrinkly peppers offer a little tangy sourness along with their mild heat and grassy flavors. They make a reasonable substitute for poblano chiles in many dishes.
JALAPEÑO
These versatile, torpedo-shaped chiles are shiny and crunchy when fresh, with a medium-level heat. They
