Pantry · Chiles

Chiles

The chiles named across the 30 International Cuisines books.

The long, almost black dried chile of a serious mole: fruit, tobacco, and less heat than it looks.

Sweet roasted Navarre peppers, jarred, stuffed, or torn into a salad.

A tiny chile that crossed the Atlantic twice: New World plant, African name, Portuguese table.

The stuffing chile: wide enough for cheese, mild enough for a child, dark enough to look serious on a plate.

Ripe fresh or dried heat — the other half of 'green chile' in a recipe line.

The bright green heat of salsa cruda: thinner than a jalapeño, louder, and the fresh chile the Mexican book reaches for most.

The little round dried pepper that makes a Spanish sofrito taste Spanish: sweet, earthy, and barely hot.