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What is worth writing about
Corrections. If something here is factually wrong — a heat range, a technique, a chile identification — say so. Getting the chile data right is the whole premise of this site, so a correction is more useful than a compliment. If you can say where your information comes from, better still.
A chile you cannot identify. This happens constantly in the US, where labeling is inconsistent and bags marked “ancho” often hold mulato, or fresh poblanos are sold as “pasilla.” Describe it — length, color, whether it bends or snaps, whether it rattles — and we will try to tell you what you have.
A recipe that did not work. Especially useful. If a recipe here failed for you, something is either unclear or wrong, and both are worth fixing. Tell us what you did and what came out.
Substitutions we have not covered. If you cannot get a chile where you live and the substitution chart does not answer it, ask.
What we cannot do
We do not accept guest posts, sponsored content or link exchanges. All content here is written in-house and the site takes no payment for recommendations. Emails proposing any of this are deleted unread.
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We are not a fast service. This is written by one person. Replies happen, but not immediately.
Response time
Usually a few days. If something is time sensitive — you are cooking tonight — the chile guide and the substitution chart will almost certainly answer faster than we will.
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