Having already done green chile, I thought is was time to tackle was of Fall's true harvest treasures, the red chile. Although most dried chiles are a red or reddish color, mostly when we talk of red chile, the dried New Mexican chile is what comes to mind--such as the above ristras being dried in a Fall sun. Though truthfully, it can, and often does, refer to fresh red chiles as well.
As mentioned in the post on green chiles, there is no evidence of any large podded chiles in the southwest before the Spanish came into the area on the 16th century. But they are there now! And as such, none seems more important than the dried New Mexican chile. In behind the Three Sisters of Corn, Bean and Squash, Chile has rose to become possibly the 4th most important food grown by Native American in the Four Corners states.
In addition to the well known New Mexican chili, the Anaheim first brought to California from Mexico in 1900, is well known in it's dried red form, often showing up in supermarkets as "California chile pods." These tend not to be a hot of as their New Mexican cousin and make excellent slightly spicy relishes. These two dried peppers, along with dried cayenne/chile de arbol go into making red pepper flakes.
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| Chile Anaheim--dried |
What follows is a list of dried red capsicums used throughout the New World and some other places.
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| Ali Mirasol or Kellu Uchu in the Quechua (Inca) language |
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| Catarina from Texas |
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| Dried Cayenne Pod |
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| Chihuacle Rojo in Oaxaca |
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| Chilcostle Chili also from Oaxaca |
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| Chiltepe again from Oaxaca |
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| Costeno Oaxaca/Guerrero |
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| Chile de Arbol or Tree Pepper originally from Central Mexico, now wide spread |
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| Guajillo Chiles also from Central Mexico, easy to find |
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| Dried New Mexican chiles |
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| Onza Rojo--Oaxaca |
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| Pasado Chiles--New Mexico |
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| Dried Pepperoncini--Southern Italy, original cultivar Southern US |
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| Pequins |
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| Pico de Pajaro--North and Central Mexico |
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| Serrano Seco, originally Veracruz |
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| Chile Tepin--wild in Southwest/North Mexico, native to Sonoran Desert |
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| Tuxtla--with Wild chile from Southern Mexico |
FRESH RED CHILES INCLUDE:
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| Aji Dulce--Venezuela to points south in South America |
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| Fresh Ripe (Red) Anaheims |
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| Red And Green De Aqua Chiles-Oaxaca |
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| Fiesta Ornamental Chili--Texas |
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| Dutch or Holland Red |
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| Fips Ornamental--Northern Mexico |
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| Fresno Chile |
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| Red Habaneros--Yucatan & Caribbean |
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| Huachinango Chiles--Puebla & Veracruz |
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