He recommends using the milder chile varieties, such
as Anaheims and poblanos (available in most supermarkets), rather than super-hot types, such as habaneros and jalapenos, that can irritate the skin and mouth.
For example, milder chiles, such
as Anaheims and poblanos, add flavor without causing pain.
24 dried chile peppers, such as chipotle, guajillo, ancho, etc. 2 cups hot water 3 pounds ripe plum tomatoes 2 large mild to medium - hot green chiles, such
as Anaheims (or bell peppers, if you prefer) 2 small onions 1 head garlic, broken into cloves but not peeled 2 tsp white sugar 1 tsp salt 1 cup white vinegar
Not exact matches
During the pepper harvest in the autumn, the open - air food markets are a riot of color: bright green, red, and yellow bells; deep - red cherry peppers; large tomato peppers from pale yellow and pale green to darkest red; green and scarlet peppers like
Anaheims and New Mexicans; yellow Hungarian wax peppers; long curved red and green peppers similar to cayennes; shorter, thicker ones like Italian pepperoncini; and small, thin, pointed dark green and red peppers
as flaming hot
as those from Thailand.