The fresh varieties are pale green, somewhat flattened and curved in length. They are nearly 2 inches wide and some 6 inches long, with a mildly hot flavor. The dried red versions are similarly shaped with a smooth, brittle skin that is tougher than that of the ancho. The dried ancho chiles yield a good deal of fruity pulp and are well-suited for sweet, rich sauces. The sweet, smoky chipotles have a distinctive flavor and are usually found in this country canned in a thick, red adobo sauce.
Fresh jalapenos have a thick, juicy flesh with a mildly hot flavor.
They may be used interchangeably with serrano chiles. The dried, almost black chiles have wrinkled skin and a complex flavor valued in making sauces. They are not fruity like ancho chiles but have a pleasantly acerbic taste. They may be used interchangeably with jalapenos, but have a less juicy texture. Habanero chiles, also called Scotch Bonnets , are green, yellow or red in their fresh form and shaped like lanterns.