Chile Ancho

Heat: 3 on a scale of 1 to 10. This chile is grown in Mexico and it is common to Mexican and Southwestern cooking. The mildness of this chile is accompanied by a sweet, almost fruity flavor.

 

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Chipotle

Heat: 5-6 on a scale of 1 to10. Made from the familiar Jalapeño chile, chipotle chiles are first smoked, then dried – giving them a unique, medium-hot flavor that is popular in many southwestern dishes.

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De Arbol

Heat: 7.5 on a scale of 1 to 10. A bright, red chile 2-3 inches long. This chile has a smoky fresh wheat flavor. It is a hot chile.

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Guajillo Chile

Guajillo Chiles are widely popular in Mexican cooking, coming in second to the famed ancho chile. With a fruitier flavor than many other peppers of its kind, this variety adds a tangy, berry-like punch to its spicy repertoire.

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Habenero

Heat: 10 on a scale of 1 to 10. These small chiles pack a punch, but behind these fiery bells lies a wonderful fruity flavor.

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Pasilla Negro

Heat: 3.5 on a scale of 1 to 10. It is the color of these chiles that make them unusual. When picked fresh or rehydrated, they are the same color as eggplant. They make a beautiful addition to any dish.

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Pequin

Heat: 8.5 on a scale of 1 to 10. These chiles are little balls of fire. Just a few of these will add delicious heat to your entree.

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Serrano

Heat: 6 on a scale of 1 to 10. Serranos are a common, yet favorite, chile in Mexican and Southwestern dishes. They have a sharp bite which is accentuated when they are roasted.

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