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	Charleston hot chile char; charr charcuterie chard Charleston hot chile Chartreuse Châteaubriand Châteauneuf-du-Pape Definition: This relatively new variety of cayenne chile is touted to be twenty times hotter than the jalapeño. Ranging from 3- to 4-inches long, the Charleston hot changes color as it ripens, turning from yellow-green, to golden, to orange and finally to crimson red. It's generally available only at farmer's markets and specialty produce shops. See also chile. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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