aji amarillo = aji escabeche = yellow chili = yellow peruvian chili
- most common aji in peru. the pods are 4 to 5 inches long and a
deep orange colour when mature. the thin-fleshed pods have a
fruity flavour with berry and citrus overtones and a searing,
clear pungency.
aji limo rojo = peruvian red chili
- the pod is small and measures 2 to 3 inches long by 1 to 1 1/2
inches wide. aji limo has a red and yellow pod colour that ripens
into a deep red, yellow, or orange colour. When dried, this aji
becomes tapered and wrinkled. a very hot chili with a sweet,
bright pungency. hails from the same family as the habanero, but
it's not as hot.
- substitutes:
aleppo chili
- syran chili.
- fruity, raisin-like flavor.
- normally dried and ground (or flaked).
- substitutes:
anaheim = california green chili = long green pepper = chili verde
- large, mild chiles are perfect for chiles rellenos. mexican cooks
also like to dice or pur<E9>e them, and then add them to sauces,
soups , and casseroles. they have a tough skin, but it peels off
easily if you first char the chiles over a flame and then steam
them in a paper bag for several minutes. anaheims are available
year-round, but they're best in the summer. when mature and red,
an anaheim is called a chili colorado = california red chile.
- substitutes:
- new mexico green chili (very similar, but hotter)
- poblano chili. sweeter and a bit hotter, but the skin isn't
as tough.
- big jim chili (hotter)
- canned green chilies (preferably fire-roasted)
banana pepper = banana chili = sweet banana pepper
- easily confused with hotter yellow wax peppers. sample before
using.
- substitutes:
cayenne = finger chili = ginnie pepper = bird pepper
- one pepper = 1/8 teaspoon ground
- often used in cajun recipes. green cayennes appear in the summer,
while hotter red cayennes come out in the fall.
- substitutes:
- chili de arbol
- thai pepper
- habanero
- jalapeno
- serrano
- cascabel
- pequin
- tepin
- holland
- cherry pepper
cherry pepper = hot cherry pepper = hungarian cherry pepper = bird cherry pepper = creole cherry pepper = wiri-wiri
- along with pepperoncini, this is a good pickling pepper
- substitutes:
- cayenne pepper
- pepperoncini
chilaca = chili chilaca = pasilla chili pepper
- substitutes:
- poblano pepper
chipotle chili
- heavily smoked red-ripe jalapeno chili
cuaresmeno
- substitutes:
- jalapeno pepper (very similar)
- serrano pepper
fresno pepper
- similar to jalapeno peppers but with thinner walls. great in
salsas. green fresnos are available in the summer. the hotter
red ones come out in the fall.
- substitutes:
- jalapeno pepper
- serrano pepper
gochugaru
- korean chili.
- normally dried, de-seeded, and ground (or flaked).
guero = chili guero = yellow hot chili = caribe = sante fe grande = caloro = goldspike
- substitutes:
- hungarian wax chili peppers
- fresno pepper
- jalapeno pepper
- serrano pepper
habanero chili
- extremely hot and have a fruity flavor. best in the summertime.
- substitutes:
- scotch bonnet chiles (very close)
- manzana chili
- fresh cayenne peppers
- jalapenos (use twice as many)
- serrano peppers (use twice as many)
holland chili = dutch chili
- substitutes:
- fresh cayenne pepper
- fresno chili
hontaka pepper = japone = santaka - oriental style chili pepper
- can be green or red. native to mexico and widely used in latin
american and caribbean cuisine. extremely popular in japan and
china as well. an important ingredient in sichuan cooking. good
for stir fries, salsas, chutneys, infused oils, or added to
breads, sauces and relishes. can also be dry roasted and ground
for an extra hot ground pepper. 30-40 in an ounce.
- substitutes:
jalapeno pepper
- have a good amount of heat and rich flavor. green jalapenos are
best in the late summer, while red jalapenos appear in the fall.
canned jalapenos aren't as fiery as fresh.
- substitutes:
- cuaresmeno (very similar)
- fresno chili
- guero chili
- malagueta (hotter)
- serrano pepper
- yellow wax chili pepper
- fresh cayenne pepper
new mexico green chili = new mexico chili = new mexico red chili (when mature)
- large chiles, similar in size to anaheims but hotter. new mexico
green chiles peak in the late summer, while the hotter new mexico
red chiles appear in the fall.
- substitutes:
- anaheim chili (milder)
- a combination of anaheim chiles and jalapenos.
malagueta pepper
- substitutes:
- jalapeno (not as hot)
- tabasco sauce
manzana chili
- a habanero relative that is often used in salsas. it has black
seeds.
- substitutes:
- habanero pepper
- scotch bonnet chili
marash chili == marash biber = ipec pul biber marash
- turkish pepper grown near the border with syria.
- generally used in powder after drying, varies from dark red-orange
to crimson. has a slightly smoky aroma, is rich, fruity and
slightly acidic.
- substitutes:
- blend of paprika and cayanne
mirasol pepper
- have a distinctive fruity flavor.
- substitutes:
- hontaka chili
- serrano pepper
morita chili
- lightly smoked red-ripe jalapeno chili
piquant pepper = sport pepper
poblano pepper (fresh)
- sometime incorrectly called:
- ancho chili
- pasilla pepper
- mild, large, heart-shaped peppers with very thick walls, which
make them great for stuffing. best in the summer.
- substitutes:
- anaheim (like poblanos, these are great for stuffing. since
they have a tougher skin, you may want to char, steam, and
peel them first.)
- bell pepper (for stuffing, milder)
- canned chili peppers (preferably fire-roasted)
- serrano pepper (hotter)
rocotillo
- substitutes:
- another small, mild pepper
rocoto chili
- hot chiles that look like tiny bell peppers. have black seeds and
an interesting fruity flavor.
- substitutes:
- manzana chili (very similar)
- habanero (similar heat)
scotch bonnet chili
serrano pepper
- have thin walls. don't need to be charred, steamed, and peeled.
- substitutes:
- jalapeno (not as hot)
- fresno chili (not as hot) or guero chili (not as hot)
shishito chili
- a very sweet and mild japanese chili. about two inches long.
thai chili = bird pepper = thai bird chili = prik chi fa = thai jalapeno
- substitutes:
- chili de arbol
- fresh cayenne pepper
- jalapeno peppers (not as hot)
- serrano peppers (not as hot)
turkish pepper
xcatic chili
- substitutes:
- yellow wax pepper
- guero pepper
yellow wax pepper = hungarian wax pepper = hot hungarian wax pepper
- easily confused with milder banana peppers. sample before using.
- substitutes:
- banana pepper (milder)
- guero