Description of Chile Types
ANAHEIM
A big, mild chile that’s good for stuffing. Its skin is a little tough, but it peels pretty easily if you roast it first. Anaheims are good roasted, cut into strips, and thrown into a salad; stuffed with meat and grilled; used in salsa verde; or added to cheese enchiladas.
AVERAGE SIZE: 5 to 6 inches long
SPICINESS: 1
POBLANO (a.k.a. Ancho)
A large grilling pepper that’s ideal for stuffing to make chiles rellenos with a kick of heat. Their skin is easy to blister and peel.
AVERAGE SIZE: 4 to 5 inches long
SPICINESS: 2 to 3
HATCH
A long and curved pepper, much like the Anaheim, with mild to medium flavor.. Perfect for stuffing.
AVERAGE SIZE: 5 to 6 inches long
SPICINESS: 3 to 4
SWEET RED BELL PEPPER
Acrunchy, juicy pepper that is great for eating raw on salads, sautéing, or roasting and chopping up to throw on a pizza or a sandwich.
AVERAGE SIZE: About 3 to 6 inches long
SPICINESS: 1