Search

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 small chile that is 2 inches or less in length with a color that ranges from light green when fresh to bright orange, red, yellow, or brown.

One of the smallest chile peppers but also one of the hottest. The chile is very small and has an elongated shape.

One of the most common chile peppers in Peru, this chile is considered to be one of the larger types of chilies grown.

A variety of chile pepper that is medium-hot in flavor, yellow in color and three to five inches long, maturing to a deep orange color.

A type of chile pepper that is about a half-foot in length, is green in color, and has a mild to medium-hot flavor.

An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

Chopped red hot chile peppers (usually Cayenne) that are dehydrated to form flakes. They are used to add hotness to food, commonly found at pizzerias as a condiment to sprinkle on pizza.

Chopped red-hot chile peppers that are dehydrated to form flakes. They are used to add a hotter, spicier flavor to foods and are commonly found at pizzerias as a condiment for pizzas.

When working with hot chile peppers use caution not to place hands or fingers around the eyes, mouth or other areas of the body that may be painfully affected by the capsaicin substance contained within the chiles that easily rubs off onto the hands.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

A wrinkled, flattened, brownish-black, dried chile with a heat level that ranges from mild to medium.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

A meat specialty consisting of cooked beef and pork that has been pressed into a loaf and generously seasoned with chopped red and green peppers.

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

A spice consisting of coarsely ground flakes of dried red chiles. The seeds are also ground with the chiles.

An Asian chile, most commonly used in Japanese cooking, that is small, very hot, and red in color. It is available fresh, dried, flakes, or ground as a seasoning for a variety of dishes.

jalapeno, halopeno, halopano, hallopaino, hallopano,

A Mexican dish consisting of thin strips of cooked meat, typically beef or chicken, that are placed into a tortilla with other ingredients and rolled up to be eaten out of hand or on a plate.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.