A lot of them go by the same name, fresh or dried. But, this might help. Click on the links of each chile for more info.

Kevin

Here is a link that might be useful: Some common dried chiles

This post was edited by woohooman on Thu, Mar 13, 14 at 12:10

I'm finding that out as I'm looking for a list myself. I may just start keeping track of them as I find them. Thank you.

Good link. They even sell dried ghosts!

I've always seen that chilaca is the fresh equivalent of Pasilla (dried) but I grow Pasilla Bajios... so... I just wish there was a bit more consistency in the chile pepper world. ;-)
Pam

in the judo world, people complained about lack of consistency when naming techniques, and competition rules from region to region. so some people got "in charge" and standardized things. and now all we talk about is how much we hate the things the people in charge have done. sometimes a little bit of chaos is better than the alternative. but nobody realizes that until they experience the alternative.

"Pasilla" in Spanish just means "dried and wrinkled" so each region has its own "chili pasilla" depending on what's popular there.

Look at the shape and color: Chilacas are long and ribbon-shaped, tend to dry very dark. "Ancho" (Spanish for wide) are wide and taper like an arrowhead, dry to a deep reddish brown.

I've looked for a comprehensive list also... haven't found it. However, a dried smoked jalapeno is a morita... isn't a chipotle until you stick it in adobo.

Pasoilla/chilaca

Ancho/poblano

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I found this interesting as years ago all I knew (Or thought I knew.) was smoke dried Jalapeño were Chipotle but also known as Moriata? But if you type Chipotle Pepper in GOOGLE almost all results have Adobe Sauce or the individual word?

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Morita is a particular kind of chipotle; usually pretty small and quite dark. They are dried quickly .

Chile ancho/poblano