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A trademarked hot sauce that consists of red chile peppers, salt and vinegar. The small, very hot pepper originated in Tabasco, Mexico and the hot sauce was developed by the McIlhenny family more than 125 years ago.

A natural substance that is one of the primary capsaicinoids existing in chile peppers that produces the hot spicy intensity to our taste sensory.

A semi-soft white melting cheese that is made from whole, skim, or partially skim milk and contains bits of chile peppers.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

Melted cheese garnished with sliced chile peppers that is traditionally served with tortilla chips. The cheese can be spread over the chips or served in a bowl for chips to be individually dipped for eating.

A tomato-based Mexican sauce made up of tomatoes, chile peppers, and onions. It is a sauce that is very similar to salsa, except thinner and smoother in consistency, not as chunky.

A type of condiment that is somewhat similar to the Chile Sauces produced in countries such as Mexico and the U.S.

A long slender banana-shaped pepper that is considered to be a sweet pepper, despite having a mild to moderate spicy heat.

A sweet pepper is a mild to sweet flavored pepper that can be eaten raw or cooked. Some varieties have a sweet but bitter taste.

A mild, sweet flavored, large pepper, which is one of the most common varieties of peppers grown. Distinguished from spicy types of peppers with its sweet taste, the bell pepper is green when it begins to grow and then, depending on variety, turns red, yellow, orange, purple, white, or brown as it ripens and matures.

An Italian sauce that is very spicy and strong flavored. Traditionally made with garlic, bits of dried chile peppers, capers, and anchovies as key ingredients, this sauce can be mild or well seasoned depending on the type and amount of spices added.

A sweet pepper that has been heated, sautéed in a pan or commercially roasted, for use as an ingredient for a food dish.

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.

A French term meaning "rust" that is used to describe a burnt red colored sauce made from chile peppers, garlic and olive oil.

An appetizer that traditionally consists of tortilla chips with a melted cheese that is garnished with sliced chile peppers.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

White pepper is produced from peppercorns that have been allowed to fully ripen, skinned, and then dried to produce small tannish colored peppercorns that are used as a spice.

Defining one type of sauce as a traditional Mexican Chili Sauce is difficult due to the many different varieties that are made and referred to as a Chili Sauce.

Small in size and round in shape, this variety of pepper has the appearance of a large cherry or a small cherry tomato.

A spicy variety of jelly that is typically used as a condiment for appetizers and snacks rather than a breakfast or tea jelly.