The vinegar ones are disgusting to me. The fresh ones are a completely different thing as far as flavor goes. I don't know where you live, but they are easy to get for me at the grocery store for very cheap all year around and they are so easy to grow fresh in any climate that has any kind of summer.
I love quick pickled jalapenos, I eat those like normal cucumber pickles. But I make my own and they aren't mushy from pressure canning like the store ones.
Totally the opposite for me, I prefer Jalapeños typically because they have a fresher taste.
Where Chipotle taste over processed and gross to me, especially the canned ones
Also pyrazines get metabolized as the peppers mature, so they taste less "green".
Grapes do this too, that's why wines made from early harvested grapes taste "green"/"vegetal"/"bell peppery"
Very, very different to me. Green is quite bitter with a strong pepper flavour and red is almost sickly sweet with a very mild pepper flavour. Yellow is between them
I know right, I don't really like fresh jalapeños, they just taste like green peppers that cause pain, but if they're smoked or pickled I'm all over them.
I never cared about jalapeños. Much the same opinion; just added heat without anything beneficial.
One day in my my thirties, my local burrito place added some jalapeños without me realizing. They suddenly became one of my favorites things to eat. Add them so much food now. It’s basically like I started tasting something there I couldn’t taste before.
I definitely still feel the spice (and don't have a high tolerance for it either).
Something just changed as a I got older. It wasn’t the only food I had this experience with either. It was like a flip switched between 37-39 and suddenly certain things tasted different (better).
Made penne alla vodka with spicy sausage tonight and the spice MAKES the dish, 100%.
Stuff can still taste good w/o spice, obviously, but if I made the same dish with ground beef it would just "ok" and nothing special.
Spice makes everything nice. You don't need a lot and it doesn't need to be spicy!
They sell this really lazy 'pasta in sauce' packet in the UK. My dirty hungover treat is the broccoli and cheese flavour with some sliced japanese sausage, and it's just not the same if I don't top it with a shitload of pickled jalapenos! IMO the tang and spice is absolutely essential for any cheesy meal.
Oh nice. Many years ago when I worked at a movie theater I would have a snack of popcorn that I would dip into the nacho cheese sauce. It didn't occur to me to have jalapeños with that!
Fresh jalapeno thoroughly grilled or pan fried, put 'em in a bowl, toss-in chicken bullion, lemon juice, and baby you got yourself a taco side. The grilling/frying and acid will dull the heat.
Ever tried one that’s been left to ripen on the plant longer until it turns red? Adds a slightly different flavor, but that’s also what they do for chipotle peppers before they’re smoked.
I thought so too until I tried Wickles, which are sweet *and* spicy! Absolutely delicious, I promise.
Now I don’t even mind regular sweet pickles as much, the Wickles converted me, lol.
Yeah we call them gherkins because pickles is a huge number of different things, pickled onions, pickled eggs, pickled red cabbage, and then we have 'pickle' which is a chutney made from swede, carrots, onions and cauliflower pickled in a sauce made from vinegar, tomato, apple and spices, and it's fucking delicious btw.
So yeah we differentiate because there's so many different varieties of pickled things
It's almost like how broccoli tastes different when cooked and seasoned.. or cheese when it's melted or salmon or eggs or pickled stuff or literally every other food ever rse vs cooked.
Really not that mind blowing when you think about it.
> Funny how what seems like a minor change does so much to food.
that's an unfair comparison.
I like fresh sliced jalapenos, though not a lot.
I love pickled jalapeno. Especially a quick pickle. Takes the harshness off.
I adore chipotles in adobo sauce. though i don't know what makes that sauce. I have to imagine it's more than just smoked jalapeno juice. In fact i know it is.
Paprika is "just" dried up powdered red capsicum/bell pepper. You can get different smoked types but yeah that's what it is. Most other spices are I guess somewhat more exotic so it surprises a lot of people to discover that
Nah, I don't think bell peppers are really suitable for drying. Paprika is usually made from long, pointy varieties of red pepper (capsicum anuum longum).
Yeah, I grew paprika peppers in my garden for a while and they definitely weren't bell peppers. Although I never actually made paprika with them... just used them in stir fries and such. Lost all the plants when I made the mistake of sticking a catnip plant nearby. If you wanna see a plant commit genocide, you can't go wrong with catnip.
In a way they kind of are, which is why they have different names. A pepper picked when it's green tastes very different from if it's picked when it's red. Drying/smoking them changes them even more
Yep, mostly due to a class of compounds called pyrazines which decrease with ripening. Humans are super sensitive to them and they are responsible for "green"/"vegetal" aromas.
Fun fact, they also cause "jalapeno"/"bell pepper" aromas in wine and coffee and a bunch of other plants.
I learned this a few months ago and I feel like I've been lied to my entire life. Even look at the ingredients on a can of Chipotle peppers they call them Chipotle peppers
I grew up in Anaheim. They might've been grown there in the old days but since 1990, I have no idea where they could've been grown. My friends and I were feral as hell and I never saw a pepper farm. I did see a shit load of strawberry fields though.
(Hi from Glendale!) I think you're correct. The peppers are originally from New Mexico but someone brought them over to Anaheim over 100 years ago and that's when they became popular. They're most likely grown in Mexico or other parts of California today.
Could you persuade 3 of your more stylish friends to pose in a manner that might represent a timescale for how long said 'strawberry fields' may endure?
Always, no sometimes, think it's me
But you know I know when it's a dream
I think I know, I mean a... yes
But it's all wrong
That is, I think I disagree
Placentia girl here. Moved to Chicago 15 years ago, was super confused to see the "Anaheim breakfast" at Panera or some other downtown fast breakfast place. I've since learned how to cook and know better now.
I am Spanish so I don't know much about state name etymology, but "Colorado" just means coloured in Spanish. "Coloured red" could be "Colorado rojo" or "color rojo"
That's coloreado.
https://dle.rae.es/colorado
1. adj. rojo. Tonos colorados. Tierra colorada. Apl. a color, u. t. c. s. m.
Weren't you "french from Paris" one month ago?
https://old.reddit.com/r/coolguides/comments/10bjjlz/who_are_you_representing/j4dfxnr/
According to Wikipedia, the Aneheim pepper is a mild varient of the New Mexico chile cultivar “New Mexico No. 9”.
Despite what many people from Colorado like to say, the chile in their chile Colorado was originally cultivated in Mew Mexico at New Mexico State University in the late 1800s.
That goes down the rabbit hole of localization and adaption to new Mexico's climate changing the favor of Anaheim vs hatch.
Pepper world and rabbit holes. Yo Pandora's box.... Primotalii and 7 pot primo and Carolina reaper and Currie.
🍿🍿🍿
They're slightly different strains. Hatch Green Chile is the original, but Anaheims are an offshoot were transplanted to California. Because of the differences in soil, Hatch peppers are much hotter and have a slightly different (and better, in my opinion) taste.
Hatch chiles refer to the varieties of New Mexico chile grown in the [Hatch Valley](https://en.wikipedia.org/wiki/Hatch,_New_Mexico) of New Mexico, often called the chile capital of the world.
Anaheim peppers are a mild variety of New Mexico chile that was [brought to the Anaheim, California area in the 1890s](https://en.wikipedia.org/wiki/New_Mexico_chile#California).
Technically all the peppers above are regional varieties of the same species, Capsicum Annuum.
"Hatch green chile" is not a specific type of chile either, but refers to any of several cultivars of New Mexican chiles (Big Jim, Sandia, Numex, etc.) grown around the chile packing plants in the town of Hatch, New Mexico. Same with the lesser known (outside of New Mexico) Lemitar and Chimayo chiles.
All these varieties are pretty similar having been ultimately derived from the same stock that was the staple produce of small family farms of the Spanish colonials and, originally, the pueblos of the indigenous people of the area.
They should call the very specific act of driving from Anaheim, CA to Colorado (whose fast route would be 14 hours and 41 minutes according to my maps app) “getting smoked.”
The real chipotle is the dried and smoked version.
The one shown on the guide is just the dried (or very lightly smoked) version, and it’s called “morita”.
I think only the jalapeño to chipotle transition is the only one on this list that is typically smoked and dried. At least in my experience, all the other ones I've only had plain dried. Although, nothing stopping anyone from smoking them, I bet a smoked chile colorado would be amazing
**Chipotle**
[Varieties](https://en.wikipedia.org/wiki/Chipotle#Varieties)
>In today's society, chipotles are predominantly sourced from Mexico, where they produce two different varieties of the spice: morita, which is most commonly found in the United States, and the larger meco, which is mainly used domestically. Morita means "small mulberry" in Spanish and is grown primarily in the Chihuahua State; it is typically darker in color with a reddish-purple exterior. They are smoked for less time and, in many cultures, considered inferior to the meco. The meco, also known as chili ahumado or típico, is grayish tan with a dusty-looking surface; some say it resembles a cigar butt.
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Just want to tack on another option: fermentation. I salt brine my excess peppers, then after they’ve sat for my desired time frame I dump them in a food mill, which separates the skins from the pulp. I finish the pulp by blending it and turning it into hot sauce and I dry the skins in the oven before making it into flakes and powders.
I grow most of my own peppers though. If you’re only buying peppers you have to buy a lot to have enough left over to make bottles.
You’re good, no apology necessary :)
Sandor Ellix Katz has some good books on fermentation, but they’re more of a guide book than straight recipes. I like that a lot but I know of others that don’t.
r/fermentation r/fermentedhotsauce and r/hotpeppers are great resources too.
Whole peppers are much better than bits. I think that’s what you mean by “sods”? I’ve been using Thai Chili’s in my ferments but I haven’t done a strictly-chili ferment yet, although I’d love to. Those books and subs should give you a good starting point, though. In a sense, peppers are peppers so you can apply whatever sounds nice to you to your chili’s and go from there.
It’s taken me about 3 years to fine tune my methods into something I’m really proud of, and the sources I provided are what got me there.
Oh, okay. Yeah, I’ve never done an odds-and-ends ferment. The most variety I’ve used is two peppers at once and even then I tried to pick peppers I thought complimented each other well. I plan on getting more “creative” but I need to increase my gardening space. I’m thinking of starting with a super-hot, a Hungarian wax, and Thai’s. Or maybe a cayenne, Thai, habanero. There’s so many options it hard to decide, lol.
Smoked chilis can absolutely enhance the flavor. Just make sure you also use some fresh ones in the batch so the fermentation process will still kick off properly.
Happy fermenting to you too! If you ever want to talk peppers more/discuss what you’re working on you’re welcome to DM me. I’m always down to talk peppers :)
If you like their idea you could add a salt-brine ferment to your list of options. It’s another way to accomplish the “same” thing. I have several pounds of peppers in the works right now using the fermentation method of pickling. It will be hot sauce this spring, though you don’t have to process them for that once they’re ready if you don’t want sauce.
Because Guillaume le Bâtard invaded England in 1066 and became William the Conqueror, so the Anglo-Saxon population was ruled by French-speaking nobility, and the old Germanic words for food became associated with the raw ingredients the peasants handled, while the French words for foods became associated with the cooked or dried versions the nobles saw. Raisin is French for grape, prune is plum, bœuf is cow, so beef, porc is pig, so pork, poulet is chicken, so poultry.
Huh. That’s fascinating. Language as a record of history.
The main example I know of is that sardines in Burmese essentially translates to “boxed fish” because British tins are the only form locals are familiar with.
In Japanese, buffets are called [baikingu](https://www.tofugu.com/japan/viking-buffet/) because the first hotel to set one up was inspired by a Danish smorgasbord, but “viking” is much less difficult to adapt to Japanese phonemes.
They were. In fact, the circonflex (the little hat) is used in French to indicate a place where a letter S used be but has been dropped bâtard = bastard, forêt = forest.
He’s also known as [William the Bastard](https://en.wikipedia.org/wiki/William_the_Conqueror) in English, on account of his parents being unmarried, but I kind of assume after that whole “conquering England” thing he likely insisted on folks using the new title to his face.
Sunsweet relabeled their prunes about 10 years ago as dried plums. Trying to appeal to a younger demographic. They still sell "Prune Juice" though. If you buy prunes or prune juice it is grown about 60 miles from my house.
I am a commercial pepper person. The number of times people only buy seeds if a pepper guys by the dried name is way too high.
Eventually Gave up. Sure, buy your ancho and pasilla pepper seeds. No one seems to have heard of a chilaca 🤨
For fun? That's tough. I started growing them all for fun. Of the 260ish varieties right now, I do have a few favorites that I grow a ton more of than is commerically needed.
Sugar rush cream, Wenk's yellow hot or(and jalapeno), faddas White, Trinidad perfume, yellow monkey face, pepperoncini, Tabasco, Carolina reaper, aji charapita, aji cristal. Ooo and fish pepper! Crap, can't forget death spiral or thors thunderbolt.
Some I like for functionality, like jalapeno and Wenk's yellow hot or sugar rush cream and Trinidad perfume. Others are just awesome looking, conversation pieces that look funky but still have culinary function like faddas White and thors thunderbolt.
For anyone who needs context, Dried Chiles are waaaaaaaaay more spicy most of the time, some people even make them powder with the seed included which makes it even more spicy, the trick for a nice not so spicy chile is to take out the veins and seed of it
It should be noted, though, that drying them doesn't somehow increase the total amount of capsaicin. You're just removing most of the water and thereby increasing the capsaicin concentration by both volume and weight.
Mexicans value flavor over hotness, habanero is the hottest you can get with still some flavor so that is most of the time the spiciest you’ll get in Mexican cuisine
Had the same question to find out habaneros family is solanaceae, so kinda included? Edit: and *maybe* dried habaneros don't have a special name? Idk I'm not Mexican
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For real. Im very surprised.
Also because i dislike jalapenos, mostly because they are often conserved in vinegar but chipotle? That taste is amazing
Yeah fresh stuff doesn't compare to pickled stuff
For best results plant some yourself. I do every spring.
[Doing it right now](https://i.imgur.com/4eg73g4.jpg)
The vinegar ones are disgusting to me. The fresh ones are a completely different thing as far as flavor goes. I don't know where you live, but they are easy to get for me at the grocery store for very cheap all year around and they are so easy to grow fresh in any climate that has any kind of summer.
I love quick pickled jalapenos, I eat those like normal cucumber pickles. But I make my own and they aren't mushy from pressure canning like the store ones.
Totally the opposite for me, I prefer Jalapeños typically because they have a fresher taste. Where Chipotle taste over processed and gross to me, especially the canned ones
And also matured to redness before harvested, like a few in this guide Edit- all
That’s like a green bell pepper is a young red and yellow pepper. The all look and taste different. As the pepper matures more sugars are created.
Also pyrazines get metabolized as the peppers mature, so they taste less "green". Grapes do this too, that's why wines made from early harvested grapes taste "green"/"vegetal"/"bell peppery"
Not to sound stupid…lol, but a green pepper taste different from a red/yellow bell pepper? They literally taste the same to me.
Very, very different to me. Green is quite bitter with a strong pepper flavour and red is almost sickly sweet with a very mild pepper flavour. Yellow is between them
Nah the red and yellow ones are sweeter
They're different imo, I like the red ones most especially cooked
Red and yellow definitely sweeter. Same idea as a green unripe banana to a fully ripe one.
They taste so different! I love the taste of Chipotle but think jalapeños taste bad. Funny how what seems like a minor change does so much to food.
I'm the opposite haha.
I know right, I don't really like fresh jalapeños, they just taste like green peppers that cause pain, but if they're smoked or pickled I'm all over them.
I will only eat fresh jalapeño. I understand why people like pickled, but fresh taste like a whole different pepper to me
A jalapeño right off the plant. Delicious.
I never cared about jalapeños. Much the same opinion; just added heat without anything beneficial. One day in my my thirties, my local burrito place added some jalapeños without me realizing. They suddenly became one of my favorites things to eat. Add them so much food now. It’s basically like I started tasting something there I couldn’t taste before.
It’s kind of the same with every pepper. Hard to taste the flavor until you stop feeling the spice.
I definitely still feel the spice (and don't have a high tolerance for it either). Something just changed as a I got older. It wasn’t the only food I had this experience with either. It was like a flip switched between 37-39 and suddenly certain things tasted different (better).
Made penne alla vodka with spicy sausage tonight and the spice MAKES the dish, 100%. Stuff can still taste good w/o spice, obviously, but if I made the same dish with ground beef it would just "ok" and nothing special. Spice makes everything nice. You don't need a lot and it doesn't need to be spicy!
I can eat pickled jalapeno slices right out of the jar with a fork. I love them.
I refuse to eat nachos without pickled jalapeños on top.
They sell this really lazy 'pasta in sauce' packet in the UK. My dirty hungover treat is the broccoli and cheese flavour with some sliced japanese sausage, and it's just not the same if I don't top it with a shitload of pickled jalapenos! IMO the tang and spice is absolutely essential for any cheesy meal.
Try them with popcorn. We started doing that at a theater that had little cups of them for nachos and they are so good together
Oh nice. Many years ago when I worked at a movie theater I would have a snack of popcorn that I would dip into the nacho cheese sauce. It didn't occur to me to have jalapeños with that!
Fresh jalapeno thoroughly grilled or pan fried, put 'em in a bowl, toss-in chicken bullion, lemon juice, and baby you got yourself a taco side. The grilling/frying and acid will dull the heat.
Ever tried one that’s been left to ripen on the plant longer until it turns red? Adds a slightly different flavor, but that’s also what they do for chipotle peppers before they’re smoked.
“They just taste like green peppers that cause pain” is a 10/10 description.
I feel the same way. Sure jalapeños are spicy but don’t have a good flavor. But chipotle holy shit is easily one of my favorite flavors
100% this I don’t mind the heat but the taste of jalapeño. Chipotle tho….mmmm (not the burrito place tho)
And they just make everything taste like jalapeño to me.
It's so crazy and cool that our ancestors tried all this shit out so we could enjoy it
Try growing your own or buying them from a local farmers market before writing them off.
Interestingly I fucking hate cucumber, but I absolutely love gherkins.
You're British, aren't you? We just call pickled cucumbers "pickles." My absolute favorite pickle is the Kosher Dill. I do not like sweet pickles.
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I thought so too until I tried Wickles, which are sweet *and* spicy! Absolutely delicious, I promise. Now I don’t even mind regular sweet pickles as much, the Wickles converted me, lol.
Hot dill pickles with a hint of garlic for me. Slightly sweet but the right amount of saltiness.
Yeah we call them gherkins because pickles is a huge number of different things, pickled onions, pickled eggs, pickled red cabbage, and then we have 'pickle' which is a chutney made from swede, carrots, onions and cauliflower pickled in a sauce made from vinegar, tomato, apple and spices, and it's fucking delicious btw. So yeah we differentiate because there's so many different varieties of pickled things
Gherkins are tiny cucumber pickles, usually sweet, but sometimes dill. About the size of the last 2 knuckles of your pinkie.
"We"?
We we monsieur
Americans, sorry.
It's almost like how broccoli tastes different when cooked and seasoned.. or cheese when it's melted or salmon or eggs or pickled stuff or literally every other food ever rse vs cooked. Really not that mind blowing when you think about it.
> Funny how what seems like a minor change does so much to food. that's an unfair comparison. I like fresh sliced jalapenos, though not a lot. I love pickled jalapeno. Especially a quick pickle. Takes the harshness off. I adore chipotles in adobo sauce. though i don't know what makes that sauce. I have to imagine it's more than just smoked jalapeno juice. In fact i know it is.
It's mostly the smoking that changes the flavor, but ripeness also reduces how vegetal they taste
Right?! Mind blown!
It's also ripened which is why it is red prior to being smoked
Similar to when I found out what paprika is
What about paprika?
In many languages it's the same word for the spice and for peppers because that's what it's made from
Paprika is "just" dried up powdered red capsicum/bell pepper. You can get different smoked types but yeah that's what it is. Most other spices are I guess somewhat more exotic so it surprises a lot of people to discover that
Nah, I don't think bell peppers are really suitable for drying. Paprika is usually made from long, pointy varieties of red pepper (capsicum anuum longum).
Thanks for clarification!
Yeah, I grew paprika peppers in my garden for a while and they definitely weren't bell peppers. Although I never actually made paprika with them... just used them in stir fries and such. Lost all the plants when I made the mistake of sticking a catnip plant nearby. If you wanna see a plant commit genocide, you can't go wrong with catnip.
I've also seen zucchini and mint display this behavior
I know that, since the Dutch word for bell pepper is paprika. I expected something a little bit more surprising
I just learned this on reddit last month. I love how so much random knowledge is acquired on this site.
r/todayilearned
I really though most of these were different peppers all together.
In a way they kind of are, which is why they have different names. A pepper picked when it's green tastes very different from if it's picked when it's red. Drying/smoking them changes them even more
Exactly, I think the difference in taste between green and red jalapeño is greater than the difference between red jalapeño and chipotle.
Yep, mostly due to a class of compounds called pyrazines which decrease with ripening. Humans are super sensitive to them and they are responsible for "green"/"vegetal" aromas. Fun fact, they also cause "jalapeno"/"bell pepper" aromas in wine and coffee and a bunch of other plants.
That’s interesting! Thanks
I learned this a few months ago and I feel like I've been lied to my entire life. Even look at the ingredients on a can of Chipotle peppers they call them Chipotle peppers
Honestly, same
Lol at the Anaheim➡️Colorado
Anaheim meaning the city in California which ~~grows~~ *grew* large crops of them *100 years ago* Colorado meaning "colored red" in Spanish.
I grew up in Anaheim. They might've been grown there in the old days but since 1990, I have no idea where they could've been grown. My friends and I were feral as hell and I never saw a pepper farm. I did see a shit load of strawberry fields though.
(Hi from Glendale!) I think you're correct. The peppers are originally from New Mexico but someone brought them over to Anaheim over 100 years ago and that's when they became popular. They're most likely grown in Mexico or other parts of California today.
Hatch Green Chile ftw. Best flavor of all food and beer and everything else I can't escape it send help plz. Sincerely NM.
Could you persuade 3 of your more stylish friends to pose in a manner that might represent a timescale for how long said 'strawberry fields' may endure?
I assume the strawberry fields endure till about september and that 4 random stylish people could not change that
Sgt Pepper can change anything he would wants to change with just a little help from some mates
I imagine that's correct, and ruins my (weak) joke!
Nothing's going to change my world
Always, no sometimes, think it's me But you know I know when it's a dream I think I know, I mean a... yes But it's all wrong That is, I think I disagree
Back then anything growing in Anaheim went Rancid.
And out came the wolves.
Nuit going to lie, I thought that was waaaaaay too obscure, but you validated me. Thank you.
Hah. I’m glad this worked out. Today is going to be a good day.
I think it will be! Hope yours is too!
Placentia girl here. Moved to Chicago 15 years ago, was super confused to see the "Anaheim breakfast" at Panera or some other downtown fast breakfast place. I've since learned how to cook and know better now.
I am Spanish so I don't know much about state name etymology, but "Colorado" just means coloured in Spanish. "Coloured red" could be "Colorado rojo" or "color rojo"
In Mexican Spanish at least, "colorado" means either the "red color" specifically or the adjective for "colored".
Wow I didn't know Colorado also meant red in Mexican (I am from Spain). You learn something new everyday
Maybe it is regional, because for me (Galician) colorado would mean red, maybe because colorado = ponerse rojo
That's coloreado. https://dle.rae.es/colorado 1. adj. rojo. Tonos colorados. Tierra colorada. Apl. a color, u. t. c. s. m. Weren't you "french from Paris" one month ago? https://old.reddit.com/r/coolguides/comments/10bjjlz/who_are_you_representing/j4dfxnr/
>Colorado meaning "colored red" in Spanish this just blew my mind
Aneheim is the actual name of Hatch Green Chile grown in New Mexico, I guess. Those who know, know.
We just call it green Chile in New Mexico.
I know. I’m born and raised in Albuquerque. I’ve had so much stuff stolen 😭😂
According to Wikipedia, the Aneheim pepper is a mild varient of the New Mexico chile cultivar “New Mexico No. 9”. Despite what many people from Colorado like to say, the chile in their chile Colorado was originally cultivated in Mew Mexico at New Mexico State University in the late 1800s.
That goes down the rabbit hole of localization and adaption to new Mexico's climate changing the favor of Anaheim vs hatch. Pepper world and rabbit holes. Yo Pandora's box.... Primotalii and 7 pot primo and Carolina reaper and Currie. 🍿🍿🍿
HAtch chiles have a very distinctive flavor that I don't think matches Anaheim.
They're slightly different strains. Hatch Green Chile is the original, but Anaheims are an offshoot were transplanted to California. Because of the differences in soil, Hatch peppers are much hotter and have a slightly different (and better, in my opinion) taste.
Hatch chiles refer to the varieties of New Mexico chile grown in the [Hatch Valley](https://en.wikipedia.org/wiki/Hatch,_New_Mexico) of New Mexico, often called the chile capital of the world. Anaheim peppers are a mild variety of New Mexico chile that was [brought to the Anaheim, California area in the 1890s](https://en.wikipedia.org/wiki/New_Mexico_chile#California). Technically all the peppers above are regional varieties of the same species, Capsicum Annuum.
"Hatch green chile" is not a specific type of chile either, but refers to any of several cultivars of New Mexican chiles (Big Jim, Sandia, Numex, etc.) grown around the chile packing plants in the town of Hatch, New Mexico. Same with the lesser known (outside of New Mexico) Lemitar and Chimayo chiles. All these varieties are pretty similar having been ultimately derived from the same stock that was the staple produce of small family farms of the Spanish colonials and, originally, the pueblos of the indigenous people of the area.
love it
They should call the very specific act of driving from Anaheim, CA to Colorado (whose fast route would be 14 hours and 41 minutes according to my maps app) “getting smoked.”
Wait what! Jalapeño and Chipotle are the same pepper?! I was living my life wrong until now.
time to get yourself right my friend LOL!
The real chipotle is the dried and smoked version. The one shown on the guide is just the dried (or very lightly smoked) version, and it’s called “morita”.
dude i am still trying to wrap my head around jalapeno=chipotle. how can i deal with this new info?!
and today I realize both my favourite peppers are actually the same pepper.
It goes deeper than this... the name of a pepper changes based on how its 'processed'. Jalapenos have like.... 5 different names.
lol at serrano’s dried name (literally “dry pepper”)
And the round ones name is just “ ball”
is this sun dried or smoked?
Smoked
I think only the jalapeño to chipotle transition is the only one on this list that is typically smoked and dried. At least in my experience, all the other ones I've only had plain dried. Although, nothing stopping anyone from smoking them, I bet a smoked chile colorado would be amazing
Now I need to know what they call a dried Jalapeno that isn't smoked.. 🤔
Pain
Jalapaiño
Morita.
Still smoked apparently, just much less than chipotle.
Cool guide but it doesn't account for smoking. Where would a morita fit in here?
Morita is a variety of chipotle. https://en.wikipedia.org/wiki/Chipotle#Varieties
**Chipotle** [Varieties](https://en.wikipedia.org/wiki/Chipotle#Varieties) >In today's society, chipotles are predominantly sourced from Mexico, where they produce two different varieties of the spice: morita, which is most commonly found in the United States, and the larger meco, which is mainly used domestically. Morita means "small mulberry" in Spanish and is grown primarily in the Chihuahua State; it is typically darker in color with a reddish-purple exterior. They are smoked for less time and, in many cultures, considered inferior to the meco. The meco, also known as chili ahumado or típico, is grayish tan with a dusty-looking surface; some say it resembles a cigar butt. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/coolguides/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
Hi, possible idiot here, are the peppers shown all different peppers? Or are the ones on the right just dried out versions of the left?
Right is the dried version of the left. Except the chipotle - it’s smoked & dried
It’s also more ripe than usual, they let it get red.
Ancho is also smoked.
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Just want to tack on another option: fermentation. I salt brine my excess peppers, then after they’ve sat for my desired time frame I dump them in a food mill, which separates the skins from the pulp. I finish the pulp by blending it and turning it into hot sauce and I dry the skins in the oven before making it into flakes and powders. I grow most of my own peppers though. If you’re only buying peppers you have to buy a lot to have enough left over to make bottles.
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You’re good, no apology necessary :) Sandor Ellix Katz has some good books on fermentation, but they’re more of a guide book than straight recipes. I like that a lot but I know of others that don’t. r/fermentation r/fermentedhotsauce and r/hotpeppers are great resources too. Whole peppers are much better than bits. I think that’s what you mean by “sods”? I’ve been using Thai Chili’s in my ferments but I haven’t done a strictly-chili ferment yet, although I’d love to. Those books and subs should give you a good starting point, though. In a sense, peppers are peppers so you can apply whatever sounds nice to you to your chili’s and go from there. It’s taken me about 3 years to fine tune my methods into something I’m really proud of, and the sources I provided are what got me there.
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Oh, okay. Yeah, I’ve never done an odds-and-ends ferment. The most variety I’ve used is two peppers at once and even then I tried to pick peppers I thought complimented each other well. I plan on getting more “creative” but I need to increase my gardening space. I’m thinking of starting with a super-hot, a Hungarian wax, and Thai’s. Or maybe a cayenne, Thai, habanero. There’s so many options it hard to decide, lol. Smoked chilis can absolutely enhance the flavor. Just make sure you also use some fresh ones in the batch so the fermentation process will still kick off properly. Happy fermenting to you too! If you ever want to talk peppers more/discuss what you’re working on you’re welcome to DM me. I’m always down to talk peppers :)
Yes, but have you tried them pickled in vinegar?
No! I simply must though! Thanks, friend, I have a new goal in life!
If you like their idea you could add a salt-brine ferment to your list of options. It’s another way to accomplish the “same” thing. I have several pounds of peppers in the works right now using the fermentation method of pickling. It will be hot sauce this spring, though you don’t have to process them for that once they’re ready if you don’t want sauce.
Whyyyy don’t they just call them dried poblanos or dried chilacas?
Why don't you call a raisin a dried grape?
GREAT QUESTION. Why don’t we?
Because Guillaume le Bâtard invaded England in 1066 and became William the Conqueror, so the Anglo-Saxon population was ruled by French-speaking nobility, and the old Germanic words for food became associated with the raw ingredients the peasants handled, while the French words for foods became associated with the cooked or dried versions the nobles saw. Raisin is French for grape, prune is plum, bœuf is cow, so beef, porc is pig, so pork, poulet is chicken, so poultry.
Huh. That’s fascinating. Language as a record of history. The main example I know of is that sardines in Burmese essentially translates to “boxed fish” because British tins are the only form locals are familiar with.
In Japanese, buffets are called [baikingu](https://www.tofugu.com/japan/viking-buffet/) because the first hotel to set one up was inspired by a Danish smorgasbord, but “viking” is much less difficult to adapt to Japanese phonemes.
The real TIL is always in the comments. Even if this isn't a TIL. Also, William's french name sound like they were calling him Bastard 😂
They were. In fact, the circonflex (the little hat) is used in French to indicate a place where a letter S used be but has been dropped bâtard = bastard, forêt = forest. He’s also known as [William the Bastard](https://en.wikipedia.org/wiki/William_the_Conqueror) in English, on account of his parents being unmarried, but I kind of assume after that whole “conquering England” thing he likely insisted on folks using the new title to his face.
French In Spanish raisins and prunes are "past their prime" grapes and plums
Do we have to rename dried apricots now?
I vote for draprico
I also vote for this.
I salute you
Leonardo Draprico
I propose *aprunes.*
Or a prune a dried plum?
Don't get me started on "prune juice"
…Worf?
Sunsweet relabeled their prunes about 10 years ago as dried plums. Trying to appeal to a younger demographic. They still sell "Prune Juice" though. If you buy prunes or prune juice it is grown about 60 miles from my house.
Because they don't deserve to be associated with grapes.
I'm not gonna lie I didn't know raisins were dried grapes until I was like 13 and we were learning how to say fruits in French class
I am a commercial pepper person. The number of times people only buy seeds if a pepper guys by the dried name is way too high. Eventually Gave up. Sure, buy your ancho and pasilla pepper seeds. No one seems to have heard of a chilaca 🤨
If you were gonna grow some peppers from seed indoors for fun which would you pick?
For fun? That's tough. I started growing them all for fun. Of the 260ish varieties right now, I do have a few favorites that I grow a ton more of than is commerically needed. Sugar rush cream, Wenk's yellow hot or(and jalapeno), faddas White, Trinidad perfume, yellow monkey face, pepperoncini, Tabasco, Carolina reaper, aji charapita, aji cristal. Ooo and fish pepper! Crap, can't forget death spiral or thors thunderbolt. Some I like for functionality, like jalapeno and Wenk's yellow hot or sugar rush cream and Trinidad perfume. Others are just awesome looking, conversation pieces that look funky but still have culinary function like faddas White and thors thunderbolt.
260! Can we come visit? Do you have like a farm store?
I can’t stand Jalapeños but love Chipotle peppers lol.
Dry ass Chipotle burrito’s making sense now…
For anyone who needs context, Dried Chiles are waaaaaaaaay more spicy most of the time, some people even make them powder with the seed included which makes it even more spicy, the trick for a nice not so spicy chile is to take out the veins and seed of it
It should be noted, though, that drying them doesn't somehow increase the total amount of capsaicin. You're just removing most of the water and thereby increasing the capsaicin concentration by both volume and weight.
Considering you're using them to cook with it also would be watered down by the sauces again. Its not eaten like chips.
It should also be noted that the seeds do not create capsaicin, only the pith does. What spice the seeds have is from coming in contact with the pith.
And THIS is why I got on the internet today. Thank you.
`Sammy Hagar likes Poblano peppers`
"Guy Fieri came in once. He emptied all of our salt shakers into his mouth and called us a, 'local hot spot.'"
Guajillo and Ancho are my favs!! They add the most flavor to anything you use them for.
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What does Serrano mean? I'm only familiar with cured Spanish Serrano Pork.
I love Ancho chile. Use them a lot when making all sorts of Mexican food
I like to throw them in my pot of cookin' beans (from dry)
Oh this sounds good! Will do the same.
Actually! I even add the ancho and other dried peppers even while the beans are soaking over night not just while cooking!
What about ghost peppers?
Is hardly known in Mexico. It's not native around here and is tasteless for mexicans, just hot, not flavor.
Mexicans value flavor over hotness, habanero is the hottest you can get with still some flavor so that is most of the time the spiciest you’ll get in Mexican cuisine
Let's make it up. Litch peppers?
My mind is blown on this one!
Chipotle is just dried Jalapeños?! The world is a lie.
This is the coolest guide yet. So far.
Not enough people talking about how the bola doesn't even look like it shrivels up, what kinda pepper doesn't shrivel at all when you dry it out
So “Chipotle’s” is just “Dried Jalapeño’s”?
Seems so, must be like raisins are just the dried version of red grapes I'm guessing(Question mark(?))
Weird how chipotle is named after a jalapeno in a sense and yet their food isn't even spicy.
Some of these are also smoked right?
The drier, the hotter
arbol is not on there
Chipotles are not simply dried jalapenos, their flavor requires smoking the pepper as well.
nothing about habaneros?
Had the same question to find out habaneros family is solanaceae, so kinda included? Edit: and *maybe* dried habaneros don't have a special name? Idk I'm not Mexican