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The Cooking Inn : Chile & Pepper Terminology M Page Select an item from the list to go to it's site

  • Green: Light to medium greean, about 1/2 to 1/2 inches long and 1/4 inch wide. A small but mighty chile use sparingly. Can be fiery hot, with a very sharp intense flavor. Used in stews.
  • Red: Green. Slightly larger than the green macho. Has sweeter riper tones. Used in salsas and stews.

Yellow-orange in color and shaped like a bell pepper. About 3 inches long and 2 to 2 1/4 wide. Soft and meaty texture with fruity tones, medium hot to very hot. Used in salsas, sauces or good stuffed.

Mulato Chile:
This long dark brown chile is a type of dried poblano. It has a light fruity and smoky flavour. The mulato is essential for making Mole.

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