Hot on the chili. Sunset, p. 144. Jalapeno These may be fresh or roasted. It is green and somewhat oblong. It is also known as acorchado, bola, bolita, candelaria, cuaresmerio, gorda, huachinango, jarocho, mora, or morita.
Flavor is herbaceious to sweet.
This is a ripe version of the New Mexico green. These are dark brick red, smooth and tapered, this is truly a king of dried chiles. The flavors range from toasty, dried corn or berry, to rich tomato and sometimes hints of apple and orange. Chile Pasado These are the name given to ripe fresh red New Mexico or anaheim chiles that have been fire roasted, peeled and dried. This concentrates the natural flvors and heat making them sweeter and hotter than regular dried red New Mexico chiles.