Besides the many different varieties of chile out there, most of them come in numerous forms. There's fresh, pickled, smoked, dried, roasted and ground. Fresh ones will add just that-a fresh taste and a nice crunch to any dish. The bigger fresh chiles such as Anaheims and poblanos are great for stuffing, not only because of their large size, but also because they are relatively mild and can be eaten in larger quantities without making people cry. Pickled peppers are great on sandwiches and in salsa for that little extra zip and tang you're looking for.
Smoked chiles come in cans, and are wonderfully convenient for adding depth to stews and sauces.
Dried chiles can give dishes a complex, earthy flavor, and roasted chiles contribute an incomparable smoky richness. And good ol' ground chile is great for adding just a little extra bite to your food without going to any extra work. Please review our Legal Notice and Privacy Policy .