For many cooks, fresh chiles are a bit of a mystery. And it’s no wonder. 

### Common Fresh Chiles

The same chile can go by different names in different parts of the country and can range from green to red, depending on when it was harvested. To ensure that you’re buying the chile called for in a recipe, it’s a good idea to look at a photo before shopping. Whatever the variety, you should choose chiles with tight, unblemished skin and flesh that’s firm to the touch.

### Poblano

**Appearance:** Large, triangular; green to red-brown **Flavor:** Crisp, vegetal **Heat (on a scale of 1 to 4):** 1 **Substitutions:** Anahein, bell pepper

### Anaheim

**Appearance:** Large, long, skinny; yellow-green to red **Flavor:** Mildly tangy, vegetal **Heat (on a scale of 1 to 4):** 2 **Substitutions:** Poblano

### Jalapeno

**Appearance:** Small, smooth, shiny; green or red **Flavor:** Bright, grassy **Heat (on a scale of 1 to 4):** 2 **Substitutions:** Serrano

### Serrano

**Appearance:** Small; dark green **Flavor:** Bright, citrusy **Heat (on a scale of 1 to 4):** 3 **Substitutions:** Jalapeno

### Thai Bird's Eye

**Appearance:** Narrow and petite; bright red **Flavor:** Rich, fruity **Heat (on a scale of 1 to 3):** 3 1/2 **Substitutions:** Serrano

### Habanero

**Appearance:** Bulbous; bright orange to red

**Flavor:** Deeply floral, fruity

**Heat (on a scale of 1 to 4):** 4

**Substitutions:** Double dose Thai Bird's Eye



All About Common Fresh Chiles

Common Fresh Chiles

Poblano

Anaheim

Jalapeno

Serrano

Thai Bird's Eye

Habanero

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