They are particularly well-liked in hot climates because they tend to make the heart beat faster, causing more sweat and greater cooling. Literally hundreds of varieties of chiles exist, and the differences between each can be confusing. However, a selected few are commonly used in the various cuisines, and there are also some basic characteristics pertinent to all chiles. For the most part, green chiles are fresh, while red ones are dried. As with everything concerning chiles, there are a few exceptions to this rule of thumb.
All chiles start off as green.
As they ripen, they turn red or yellow. Most red chiles are then dried and must be reconstituted in hot liquid before use. But sometimes a chile, such as the jalapeno, habanero or serrano, will become red and still be used in its fresh form. When a green chile ripens and is dried, it takes on a different name. Come back tomorrow for the names of the same chile when it's either green or red.