chiles

	Chiles
	*Jalapenos* - Jalapenos are green when harvested and will turn red if left for a longer period to ripen. Jalapeno chile peppers that are smoked and dried are known as chipotle chiles.
	*Serrano* - The Serrano chile is green in color, long and narrow in shape, and grows into a medium thick wall. Used mainly in salsas, the serrano is hotter than the jalapeno.
	*Long Green Chile* - Also known as an Anaheim chile this pepper is about a half-foot in length, is green in color, and has a mild to medium-hot flavor.
	*Pasilla* - Pasilla chiles are mild to medium hot tasting with a rich spicy flavor often used for chiles rellanos. when pasillas are dried they are often used in mole sauces.
	*Tomatillo* - The tomatillo is tart tasting with a fruity apple or plum flavor. However, when cooked it becomes less tart and provides a slightly sweet, mild lemon flavor. Tomatillos are the primary feature of salsa verde.
	*Yellow Wax Chile* - Most of the yellow peppers are sweet and mild, and are slightly hot in flavor. The yellow wax chile looks similar to the jalapeno but of course is yellow.
	*Red Fresno Chile* - The Fresno pepper is very similar in appearance and taste to a Jalapeno or Serrano. The Fresno is medium-hot to hot, and has a deeper fiery flavor that exceeds the Jalapeno in intensity.
	*Habanero Chile* - The Habanero chile is the hottest of the chiles surpassing the jalapeno many times over. Native to Caribbean regions, the Yucatan area of Mexico, and northern coastal areas of South America the habanero has subtle fruit flavors, which are a nice complement to the extremely hot taste.