Did you know chile have different names depending on if they are fresh or dried?
Dried Jalapeños = Chipotle
Dried Poblanos = Ancho
Dried Anaheim Chile = Colorado or California
Dried Mirasol = Guajillo
Dried Serrano = Chile Seco*
(or more specifically: balin, chico, tipico and largo)
Dried Chilaca = Pasilla
Dried Chile de Arbol = Chile Seco*
The names above can vary depending on the region you are from. Some terms are more general: "Chile Seco" for example, translates to smoked chiles so is a more unbiquitous term that can apply to smoke-dried serranos, jalapeños, and Chile de Arbol, for example.
Peppers are the Perfect for Spice & Herb Gardens
Dried peppers are great to add to salsas!
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You can add any dried peppers to salsas – we love to experiment with different peppers in our salsas, the tomatoes really bring out the different flavors. We like to have Salsa Tasting Parties where we make several different salsas using different peppers for each, and enjoy sampling them all to really taste the different flavors and enjoy each's heat. If we have fresh hot peppers, we'll use them as well because they add a different element of fresh flavor, but we often supplement with dried peppers, and, in the off-season we pull out our jars of dried chiles to add flavor and heat to salsa.