Hawaiian chiles are difficult to find, even in Hawaii. There are no commercial growing operations and the ones grown in back yards are often eaten by birds. Substitute fresh piquins, bird’s eye, or the small Thai prik kee nu chiles.
Here's another mulled cider that contains two chiles, the mild ancho and the super-hot habanero. The ancho adds the raisiny overtones while the habanero supplies an additional fruity heat. Serve this cider in large mugs around a roaring fire in the winter.
The word capon translates as "castrated" but in this case merely means seedless. Yes, dried chiles such as anchos and pasillas can be stuffed, but they must be softened in hot water first. They have an entirely different flavor than their greener, more vegetable-like versions.
The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.
All fresh green New Mexican chiles are great for stuffing, but we prefer Big Jims because they are so large. Fresh poblano chiles (a Mexican favorite) and even large jalapeños can also be used. Top the rellenos with either a red or green chile sauce before serving.
Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)
Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article "Perfectly Pungent Peaches" by Dave DeWitt here.
Chiles rellenos literally means "stuffed chiles," and in Mexico many different chiles are used, including poblanos, jalapeños, rocotos, and even fresh pasillas. Here in the Southwest, we prefer New Mexican green chiles. Whatever type of chile you use, the preparation and fillings are the same.
Spinach never tasted so good or so hot! This is a very versatile filling that can be used as a dip with chips or a sandwich spread on a hearty bread such as a dark rye. It’s important to tightly roll and refrigerate the rolls or they won’t stay rolled up after they are sliced.