Fresh chiles have different names than their dried counterparts. The following is a description of some of the more common fresh and dried chile combinations:

Chilaca chiles are long and narrow, dark green with a shiny surface.They are commonly used in Mexican cuisine charred, peeled, seeded and shredded for tamales and vegetable dishes.When dried, these chiles are called pasillas.The name pasilla translates as “little raisin” and they have a wonderfully dark and rich, hot flavor.

Jalapeño chiles are probably the best known chile outside of Mexico because they are available fresh, pickled, canned and are widely distributed.Jalapeños are named for the capital of Veracruz in Mexico, Jalapa, and are unmistakable with their smooth, blunt-nosed shape and medium to dark green color. Ripened and smoke-dried over peat, these chiles become chipotle chiles. Chipotles are extremely hot and have a fabulous fruity-smoky flavor. For years a favorite in Mexico, this chile has taken the North American gastronomic world by storm. Chipotle is featured in everything including sauces, soups, salads, seasoning pastes, breads, etc.

Poblano chiles are large, fleshy and triangular with a shiny dark green color. It has a delicious mild to hot flavor and is usually charred and peeled before it is used. This chile is stuffed to make chile rellenos or cut into strips and added to sauces and vegetable dishes. Ripened and dried, this chile becomes the ancho chile, which is the most commonly used dried chile in Mexico. The heat of the ancho ranges from mild to hot and is characterized by flexible, reddish-brown wrinkled skin that still has some shine.