ANAHEIM: mild to medium hot; often the style used in cans of chopped green chiles. ANCHO: mild to medium hot; the dried version of poblano chile, used in enchilada sauces, moles, rubs, chile powders. ARBOL: hot; used to add heat to stews, soups and sauces. CASCABEL (OR CASCAVEL): mild to medium hot, means literally "jingle bells" for the sound the dried seeds make in the pod; often toasted and ground up for sauces, taco meat seasoning, soups and salsas. CHIPOTLE: hot; a dried, smoked ...
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