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The Cooking Inn : Chile & Pepper Terminology A Page

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Adobo Sauce :
South American term for chile.

Found in green or red, tapers to a point. 3 to 5 inches long and 3/4 inch wide. Has a tropical fruit flavor with a searing, clear heat. Used to make ceviches, salsa, sauces and also can be pickled.

Aji Dulce:
Can be found bright green to yellow, orange or red. Shaped like a miniature elongated bell pepper. About 2 to 3 inches long and 1 1/2 to 2 inches wide. Very fruity in flavor and hot. Used to make salsa and fish stews.

Aleppo Pepper:
These moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halaby pepper, it is the preferred capsicum for adding the gentle edge of authentic Mediterranean flavour and fragrance.

Found bright purple in color, tapering to a round end. About 1/2 to 1 1/2 inches long and 1/2 inch wide. Has earthy deep sweet tones. Commonly pickled and used to decorate salads.

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Anaheim Chile:
Anaheims are really New Mexico chiles, being developed by the Univ. of New Mexico, however, they were developed for farming and California took them up quickly and renamed them. They are used where poblanos are used and have a different flavor. Now and then a Poblano will be hot - Anaheims are uniformly mild and are good for stuffing. Since Anaheims are farmed extensively in New Mexico and California, they are available in more grocery stores than Poblanos. Dried Anaheims are most visible in New Mexico in the form of ristas. Other names: Chile Verde, Mild Green Chile.

Ancho Chile:
This broad, dried chile is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state, the ancho is referred to as a poblano chile.

Arbol Pepper:
Thin and dried. Also called Chinese hot peppers.

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