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Chiles — México


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ancho , mildly hot — dried poblano peppers, brownish-black and wrinkled, very common
chilcostle , hot — commonly used in soups, stews, tamales, and moles
chilhuacle , moderately hot — rojo and negro varieties, commonly used in moles
costeño amarillo , moderately hot — commonly used in soups, stews, and moles
guajillo , moderately hot — smooth, shiny, and reddish-brown
pasilla , mildly hot — dried chilaca chile; also known as chile negro or pasilla negro; long, black, and wrinkled; commonly used in moles
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