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Chilis / Chillis, A few green & yellow types
Anaheim: a variety developed in California around 1900, for a new cannery at Anaheim. It also comes in red, has a blunt nose - and in heat it ranges from mild to fairly hot.
Jalapeno: a large mild chili, with oval pods. They are often pickled - they can be brown when very ripe.
Fresno: a Californian chilli, developed in the early 1950's, these chili's have wide, stubby, pods; as well as sauces, they are frequently pickled - they are sometimes ripened until they are red.
Largo: long, yellowish-green, and mild.
Mirasol: the fresh, yellow form of Guajillo (which is red and most frequently found dried). It's so-called because the points of the fruit face the sun. Possibly Mexico's most popular chilli for sauces.
Peperoncini: sometimes found green, when it's used to make relishes. See 'Peperoncini' under red chilis
Poblano: dark-green - medium strength - when red is called 'Ancho'.
See Peppers; Scoville; Wilbur:
Scotch Bonnet: (see photo) a variety, related to Habanero, coming in red and yellow as well as green. See 'Red Chilis above'.
Serrano: small pods - resembling torpedoes, named after 'serranias' (mountain ridges. They are mainly-eaten green, but occasionally allowed to ripen. Ideal for guacamole and salsas.
Tabasco: sometimes found yellow - but see 'Chilis, a few red types'
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