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  • Chile Peppers

    Chiles come in an array of sizes, shapes, colors, flavors, and heat intensity. The different varieties can be mild, hot, or out-right flame thrower. Every chile is unique in how hot it is because each variety contains a different mixture of capsaicinoids. Chiles grown in a drier, hotter climate will produce more capsaicin This list does not contain all the pepper varieties but is a compilation of the more common chiles used for cooking.

  • anaheim chile

    Anaheim

    Anaheim chiles are used in a number of dishes for their relatively mild, sweet flavor. It is about a half-foot in length, green in color, and is mild to medium-hot in flavor. When it reaches maturity the pepper turns deep red and is referred to as a chile Colorado or California red chile. Anaheims compliment many dishes from the American Southwest including our favorite - chili. Scoville heat units: 500 to 2,500.

  • ancho pepper

    Ancho

    Ancho chiles are a dried version of a ripe poblano pepper and are commonly used in Mexican and Southwestern U.S. cuisine. They are deep red, have a wrinkled skin and a mild, full flavor. They can be either ground or crushed before adding them to your recipe. Anchos provide a sweet, smoky flavor and their heat is mild to medium-hot. Scoville heat units: 1,000-2,000.

  • hungarian wax

    Hungarian Wax

    Hungarian Wax are excellent peppers to cook with working well with lots of dishes. They are very flavorful with a slight tangy-sweet taste and produce a mild heat. They have a thick waxy, crunchy skin that can be used in salads as well as other types of meals. The Hungarian Wax may resemble the mild banana pepper but packs much more of a punch. A great chile for cooking. Scoville heat units: 5,000 and 10,000.

  • poblano pepper

    Poblano

    A mild variety of chile pepper, Poblano are used in Southwestern cooking. They're mild to medium-hot and when dried they are called an ancho chile. Besides being dried they are good candidates for smoking or roasting. Roasting will bring out additional flavors of the pepper and eases the removing of the skin. Poblano skin can be tough and might prove difficult to consume for some. Scoville heat units: 1,000 and 2,000.

  • cascabel pepper

    Cascabel

    Cascabels are plump, round, bright to dark red chiles. The name means "rattle" and refers not only to its shape but also the sound the seeds make when a dried chile is shaken. Cascabels are moderately hot with a nutty, slightly smoky flavor. Their sweet flavor works well with any meat, chicken or fish. Recipes that use Cascabel chiles usually mean a dried chile. Scoville heat units: 1,000-2,500.

  • chilaca pepper

    Chilaca

    Chilacas are a mild to medium-hot chile with a rich, mildly pungent flavor. When dried, they are known as pasilla chiles. They can be roasted and diced and used in salsas, sautés or pureed to make your own hot sauce. They can be picked while green or when fully mature turning to a reddish brown color. They are an excellent source of vitamin C, iron, niacin and magnesium. Scoville heat units: 1,000 to 2,000.

  • chipotle pepper

    Chipotle

    Chipotle are smoked jalapenos that are used primarily in Tex-Mex and Southwestern recipes. Their flesh is thick and are ideal for slow-cooking recipes that require long simmering times. They have a distinctive smoky flavor with a mild earthy, spicy taste. Jalapenos are harvested and smoked for days until dried - 10 lbs. of jalapenos will make just 1 lb. of chipotle peppers. Scoville heat units: 2,500 - 8,000.

  • jalapeno pepper

    Jalapeno

    Jalapenos are a medium-sized chile pepper and may be the world's most popular. When used moderately, they can provide just the right balance of spicy flavor to most Mexican and Southwestern dishes. They are usually picked and eaten while still green - allowed to fully ripen they turn red and become slightly sweeter. With it's spicy flavor and medium heat level they compliment soups, chilis and salsas. Scoville heat units: 2,500–10,000.

  • pasilla pepper

    Pasilla

    The pasilla chile (little raisin) is a dried chilaca pepper. It has a dark, wrinkly skin with a mild to medium-hot, rich-flavor. As the chile cooks more of it's flavors are revealed offering a spicy, earthy, and both smoky taste. Pasilla is sold whole or in powdered form and works well in chili and sauces. Scoville heat units: 250 - 4,000.

  • cayenne pepper

    Cayenne

    The cayenne pepper is one of the most popular peppers and is usually bought in powdered form. It is often added to soups, chilis, sauces, meats, and seafoods. The majority of today's hot sauces all contain cayenne which helps give the sauce a spicy bite. The pepper is bright red, quite hot and ranges in size from 2 to 5 inches long. The majority of cayenne chiles are ground into cayenne pepper. Scoville heat units: 30,000 - 50,000.

  • pequin pepper

    Pequin

    Pequin are small (½-inch-long), bright red chile peppers that are nearly 10 times hotter than a jalapeno. They have a green color when immature, turning to bright red when ripe, and then turning brown. Pequin are common in salsas and popular hot sauces - two chiles added to a pot of chili will give it quite a kick. Pequíns are very hot with a slightly sweet, nutty, smoky flavor. Scoville heat units: 40,000 to 60,000.

  • Image

    Serrano

    Serrano peppers are a small/medium sized pepper with a lot of heat. The pepper usually grows between 1 - 4 inches in length and about 1/2 inch wide. They are perfect for salsas, sauces, and chili. Serranos are a meaty pepper and are usually roasted and not dried. They are mostly green, generally when they are used, but can also be brown, orange, red, or yellow. Scoville heat units: 10,000 and 25,000.

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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