Chiles, Fresh

There are innumerable chile varieties, but the following are generally the most readily available in the United States and the ones that I call for in this book. You can use them interchangeably—just remember that they vary in heat intensity, so if you’re preparing a dish for someone who is sensitive to chile heat, start by using half the amount called for and then adding to your own taste. Also remember that even within a single variety, fresh chiles can vary dramatically in their heat level, depending on origin, the time of year, and so on. The only way you can be really sure of the heat is to taste a bit. With all chiles, be sure to wash your hands thoroughly with soap and water after removing the seeds and inner ribs, where the heat from the active ingredient, capsaicin, is located.