Top 6 Varieties of Dried Chilies
These are the more popular dried chilies, with a short description of what they look and taste like, as well as what the pepper is called before drying. These dried peppers are listed from the mildest to the hottest. Ancho Pepper (also named Pasillas): The ancho is the dried form of the poblano chile. It is a very dark brown and wide chile. Anchos have the most flesh of any chile, and their pulp has a little bitter flavor combined with a sweetness, similar to raisins. They are usually a very mild pepper, but every so often one has a little heat to it. Guajillo: These are a tapered pepper with a smooth, shiny, reddish skin. It has a tart, medium-hot flavor. When the guajillo is soaked and pureed, it gives the food it is in an orange color. Dried Anaheim peppers are sometimes referred to as guajillos, but they are generally bigger and milder. Pasilla: With a long, skinny, black, and slightly wrinkled skin, the pasilla has a stronger, very satisfying flavor for any number of dishes. These...