MYVGS

  Red chiles are one of the most common ingredients in Mexican food. Chiles grow well in hot climates. They can be harvested throughout the summer in their green state, but some chiles are left on the plant until autumn when they change from green to their final color of yellow, orange, purple or red, depending on the variety. Some varieties get hotter as they turn from green to their final hue. Red chiles come in thousands of varieties and are most often dried for easy storage. The dried chiles are sold by weight, or on ristra which is a wreath made out of dried chiles. Dried red chiles are leathery and usually need to be rehydrated before use. Anaheim, California Red Chiles, or Chile Seco del Norte (Mild) Anaheim and California chiles start out as long, bright green chiles and they turn bright red when ripe. Dried, they are known as Anaheim and California chilies or chile Seco del Norte. These chiles are some of the mildest dried red chiles available, between 500 and 2,500 on the Sco