INGREDIENTS

INSTRUCTIONS

One thing that was mentioned (Mexican recipes probably mean serranos)
is to look at the original or probable origin of the recipe. If a New
Mexican recipe says green chile, it is likely that they mean any of
the varieties of New Mexico grown green chiles; the variety chosen
depends on your heat requirements. If a Louisiana recipe calls for
dried red chile, it is probable that cayenne will produce the  intended
results, and you can play from there. But a Thai curry that  wants
dried red chile wants something completely different. Take your  best
guess and have fun with it or, if you're too lazy to go to the  store,
play with whatever you have on hand.  Speaking of which, what do you
folks tend to have on hand? I'd guess  my usual arsenal is small
compared to others on the list, but I  always have around something
like this:  Frozen: jalapeno serrano New Mexico Barker various
roasted/peeled New  Mexico varieties pasilla (the real thing with the
hook end) Thai green  habanero  Dried: guajillo chipotle New Mexico red
habanero smoked habanero  japones de arbol ancho negro (seems quite
different from ancho, which  surprises me) pequin ??? (probably a few
more; I'm too lazy to look  ;-)  Canned: jalapeno roasted jalapeno
serrano guajillo yellow wax  chipotles adobado roasted mild green
chiles (holdover from  pre-serious-chilehead days; probably only to be
used for sandwiches  or in case nuclear war cuts off all other
supplies)  Given even this narrow range of chiles, I can get a wide
variety of  tastes.

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