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jalapeno, halopeno, halopano, hallopaino, hallopano,

A small but extremely hot chile pepper, which ranges in color from yellow to red and colors in between.

Considered to be a traditional Catalan type of food sauce, which originated in the Catalonia region of Spain.

A Jalapeno pepper, native to Mexico that is smoked, dried and most often served as an appetizer or as an ingredient in sauces, salsas, soups, and stews.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A variety of pepper that has a banana shape and is typically 2 to 3 inches in length. At times referred to as a "yellow wax" pepper, Banana Chile peppers have a waxy yellow skin that turns red when fully ripe.

A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.

An Italian olive paste, used as a food spread or sauce, that is made with green olives pureed and mixed with olive oil, anchovies, capers, lemon juice, vinegar, red chiles, garlic and assorted herbs and seasonings.

A spicy, rich Mexican Mole sauce, also known as red Mole, which is a mixture of onion, garlic, chile peppers (commonly pasilla and ancho), ground nuts or sesame seeds, toasted bread, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate.

An Italian, Spanish and Latin American term that most often describes the color of a food ingredient.

A long narrow chile pepper that is native to China, Japan and also common in regions of Mexico. Translated, the word Japónes means "Japanese" in Spanish to denote an Asian variety of pepper.

The Italian word for red chile peppers, this is an ingredient often added to many Italian dishes for a spicy flavor.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

A term that is used to refer to a group of spices used for seasonings or a group of vegetables that may be sweet, bland or spicy.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Most notably known as "Cabernet Sauvignon". A grape varietal, used in the production of robust red wines, originating in the Bordeaux region of France.

Prepared like a hearty chicken chowder, this soup is made with ingredients common in many southwestern U.S.