Cook's Thesaurus: Fresh Chiles

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Fresh Chile Peppers

Synonyms: chili pepper, chile, hot pepper, chilli pepper
Plural: chilies, chiles, chillies, or (chile, chili, chilli) peppers

Varieties:

Mild

Moderately hot

Hot

Very hot

Extremely hot

Anaheim chile = California green chile = long green pepper = chile verde [CHEE-lay VER-day] These large, mild chiles are perfect for chiles rellenos.  Mexican cooks also like to dice or purée 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 chile colorado = California red chile.   Substitutes: New Mexico green chile (very similar, but hotter) OR poblano chile (Poblanos are sweeter and a bit hotter than Anaheims, and their skin isn't as tough. They’re especially good for stuffing.) OR Big Jim chile (hotter) OR canned green chilies (preferably fire-roasted)

ancho chile See ancho chile (dried) or poblano pepper (fresh).
banana chile See banana pepper.

banana pepper = banana chile = sweet banana pepper   Notes: These are easily confused with hotter yellow wax peppers. Sample before using.   Substitutes:   yellow wax (hotter)

bird cherry pepper See cherry pepper.

bird pepper 1. cayenne pepper 2. Thai chili
California green chile See Anaheim chile.

California red chile See Anaheim chile.

caloro See guero.

caribe See guero.

cayenne pepper = finger chili = ginnie pepper = bird pepper   Equivalents: One pepper = 1/8 teaspoon ground   Notes:   These are often used in Cajun recipes. Green cayennes appear in the summer, while hotter red cayennes come out in the fall. Substitutes: chile de arbol OR Thai pepper OR habanero OR jalapeno OR serrano OR cascabel OR pequin OR tepin OR Holland OR cherry pepper

cherry pepper = hot cherry pepper = Hungarian cherry pepper = bird cherry pepper = Creole cherry pepper = wiri-wiri    Notes: Along with pepperoncini, this is a good pickling pepper. Substitutes: cayenne pepper OR pepperoncini

chilaca =chile chilaca = pasilla chile pepper   Substitutes: poblano pepper

chile chilaca See chilaca.
chile colorado See Anaheim chile.

chile guero See guero.
chile verde See Anaheim chile.

Creole cherry pepper See cherry pepper.

cuaresmeno Substitutes: jalapeno pepper (very similar) OR serrano pepper
Dutch chile See Holland chile.
finger chili See cayenne pepper.

Fresno pepper   Pronunciation: FREZ-noh Notes:   These are similar to jalapeno peppers, but with thinner walls. They're great in salsas. Green Fresnos are available in the summer. the hotter red ones come out in the fall. Substitutes: jalapeno pepper OR Serrano pepper

ginnie pepper See cayenne pepper.

goldspike See guero.

guero = chile guero = yellow hot chile = caribe = Sante Fe grande = caloro = goldspike   Substitutes: Hungarian wax chile peppers OR Fresno pepper OR jalapeno pepper OR serrano pepper

habanero chile   Notes:   These extremely hot chiles have a fruity flavor. They're best in the summertime.   Substitutes: Scotch bonnet chiles (very close) OR manzana chile OR fresh cayenne peppers OR jalapenos OR Serrano peppers (use twice as many)

Holland chile = Dutch chile Substitutes: fresh cayenne pepper OR Fresno chile

hontaka pepper Substitutes: mirasol chile pepper
hot cherry pepper See cherry pepper.
hot Hungarian wax pepper See yellow wax pepper.

Hungarian cherry pepper See cherry pepper.

Hungarian wax pepper See yellow wax pepper.

jalapeno pepper Shopping hints:    These popular chiles 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) OR Fresno chile OR guero chile OR malagueta (hotter) OR serrano pepper OR yellow wax chile pepper OR fresh cayenne pepper

long green pepper See Anaheim chile.

malagueta pepper Substitutes: jalapeno (not as hot) OR tabasco sauce

manzana chile Notes: This habanero relative is often used in salsas. It has black seeds.  Substitutes: habanero pepper OR Scotch bonnet chile

mirasol pepper   Notes:   Mirasol peppers have a distinctive fruity flavor. Substitutes: hontaka chili OR serrano pepper

New Mexico green chile = New Mexico chile = New Mexico red chile (when mature) Notes:   These large chiles are similar in size to Anaheims, but they're hotter. New Mexico green chiles peak in the late summer, while the hotter New Mexico red chiles appear in the fall. Substitutes: Anaheim chile (milder) OR a combination of Anaheim chiles and jalapenos.

pasilla chile pepper See chilaca or ancho chile or poblano pepper.

piquant pepper = sport pepper Substitutes: poblano peppers

poblano pepper (fresh) = (incorrectly) ancho chile = (incorrectly) pasilla pepper   Pronunciation:   puh-BLAH-noh Notes: These mild, heart-shaped peppers are large and have very thick walls, which make them great for stuffing. They're 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.) OR bell pepper (for stuffing, milder) OR canned chile peppers (preferably fire-roasted) OR Serrano pepper (hotter)

prik chi fa See Thai chile.

rocotillo Substitutes: another small, mild pepper

rocoto chile   Notes:   These hot chiles look like tiny bell peppers and have black seeds. They have an interesting fruity flavor. Substitutes:   manzana chile (very similar) OR habanero (similar heat)

Sante Fe grande See guero.

Scotch bonnet chile Notes: This chile is almost indistinguishable from the habanero, except that it's a bit smaller. It's popular in the Caribbean. Substitutes: habañero chile OR Serrano chilies (use twice as many) OR jalapeno peppers (use twice as many)

Serrano pepper   Pronunciation:   seh-RAH-noh Notes: These have thin walls, so they don't need to be charred, steamed, and peeled before using. Substitutes: jalapeno (not as hot) OR Fresno chile (not as hot) or guero chile (not as hot)

shishito chile Notes: This Japanese chile is very sweet and mild. It's about two inches long.

sport pepper See piquant pepper.
sweet banana pepper See banana pepper.

Thai bird chile See Thai chile.

Thai chile = bird pepper = Thai bird chile = prik chi fa = Thai jalapeno   Substitutes: chile de Arbol OR fresh cayenne pepper OR jalapeno peppers (not as hot) OR Serrano peppers (not as hot)

Thai jalapeno See Thai chile.
Turkish pepper Substitutes: Anaheim pepper
xcatic chile Substitutes: yellow wax pepper OR guero pepper
yellow hot chile See guero.

yellow wax pepper = Hungarian wax pepper = hot Hungarian wax pepper   Notes:   These are easily confused with milder banana peppers. Sample before using.   Substitutes: banana pepper (milder) OR guero

Links
For more information, see the Wegman's Food Market's page on Chile Peppers and the Chili Pepper Hotness Scale page.

Copyright © 1996-2005 Lori Alden


Mild	Moderately hot	Hot	Very hot	Extremely hot

	cayenne pepper = finger chili = ginnie pepper = bird pepper Equivalents: One pepper = 1/8 teaspoon ground Notes: These are often used in Cajun recipes. Green cayennes appear in the summer, while hotter red cayennes come out in the fall. Substitutes: chile de arbol OR Thai pepper OR habanero OR jalapeno OR serrano OR cascabel OR pequin OR tepin OR Holland OR cherry pepper
	cherry pepper = hot cherry pepper = Hungarian cherry pepper = bird cherry pepper = Creole cherry pepper = wiri-wiri *Notes:* Along with pepperoncini, this is a good pickling pepper. Substitutes: cayenne pepper OR pepperoncini
	chilaca =chile chilaca = pasilla chile pepper Substitutes: poblano pepper

	guero = chile guero = yellow hot chile = caribe = Sante Fe grande = caloro = goldspike Substitutes: Hungarian wax chile peppers OR Fresno pepper OR jalapeno pepper OR serrano pepper
	habanero chile Notes: These extremely hot chiles have a fruity flavor. They're best in the summertime. Substitutes: Scotch bonnet chiles (very close) OR manzana chile OR fresh cayenne peppers OR jalapenos OR Serrano peppers (use twice as many)
	Holland chile = Dutch chile Substitutes: fresh cayenne pepper OR Fresno chile

	manzana chile Notes: This habanero relative is often used in salsas. It has black seeds. Substitutes: habanero pepper OR Scotch bonnet chile
	mirasol pepper Notes: Mirasol peppers have a distinctive fruity flavor. Substitutes: hontaka chili OR serrano pepper
	New Mexico green chile = New Mexico chile = New Mexico red chile (when mature) *Notes:* These large chiles are similar in size to Anaheims, but they're hotter. New Mexico green chiles peak in the late summer, while the hotter New Mexico red chiles appear in the fall. Substitutes: Anaheim chile (milder) OR a combination of Anaheim chiles and jalapenos.

	Serrano pepper Pronunciation: seh-RAH-noh Notes: These have thin walls, so they don't need to be charred, steamed, and peeled before using. Substitutes: jalapeno (not as hot) OR Fresno chile (not as hot) or guero chile (not as hot)
	shishito chile Notes: This Japanese chile is very sweet and mild. It's about two inches long.