Identifying Fresh Chiles

As I get older, (ahem), it seems my taste buds aren't like they were when I was younger. I notice that I have been adding more spices to my recipes. And what a difference it makes. What used to be blah tasting food, is now fresh and zesty.

It's not always easy to know what pepper to buy for a recipe. I hope this will help.

Choose a chile that is shiny, firm and plump with no blemishes.

You can keep fresh chiles in a loosely sealed plastic bag, lined with paper towels, refrigerated for two weeks.

To enhance a peppers flavor, you can roast and peel them.

Always wash your hands after handling peppers.

ANAHEIM: Light green to medium yellow-green with orange tint. Slightly twisted with a round tip. 4 to 6 inches long., 1 1/2 inches wide. Has a mild flavor with a slight bite.

JALAPENO: Dark to bright green or red. 2 to 3 inches long, 3/4 inch wide. Slightly tapered end with a blunt tip. Hotness varies from hot to very hot.

POBLANO: Dark green, large. Has a pointed end. 3 1/2 to 5 inches long. Flavor varies from mild to hot. Looks like an elongated sweet green pepper.

SERRANO: Dark green but sometimes allowed to turn red. Thinner and smaller than a jalapeno. 1 to 1 1/2 inches long, 3/8 to 1/2 inch wide. Pointed Tip. Extremely hot.