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Red Chile
 Generic Red Chile
© Denzil Green
The generally intent in calling for a Red Chile is for a chile about 1/4 the way up on the hotness (Scoville) scale. Generally, it would be called for in a more European or Europeanized recipe to add a little zing to it. You know you're getting into a more serious Tex-Mex, Mexican or South American recipe if the actual Red Chiles are mentioned by name (e.g. Habanero), and if more than one type of Red Chile is called for (e.g. New Mexico, plus Ancho). Using different chiles "layers" the taste, making it more complex.
Other entries for Chile Peppers
Anaheim Chile Peppers, Ancho Chile Peppers, Cascabel Peppers, Cayenne Peppers, Chilhuacle Chiles, Chipotle Chiles, Green Chile Peppers, Güero Chiles, Habanero Chile Peppers, Jalapeno Peppers, Lombok, Malagueta Chile Peppers, Mulato Chile Peppers, New Mexico Chile Peppers, Pasilla Chile Peppers, Purira Chile Peppers, Red Chile, Rocotillo Chiles, Rocoto Peppers, Scotch Bonnet Chiles, Scoville Units, Serrano Peppers, Shishito Chiles, Smoked Chiles, X-cat-ik Chiles, Yellow Chiles
Other entries for Peppers
Peppadew Peppers, Sweet Peppers
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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