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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.

A hot and slightly sweet flavored chile that has a long tapered shape and an orange-red color. The skins are very tough, so dried guajillos must be soaked a bit longer than many other types of chiles.

A hot and slightly sweet flavored chile that has a long tapered shape and an orange-red color. Typically smoked, this chile provides a medium hot flavor that tastes slightly like green tea or berries.

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.

A hand-operated appliance used for cutting and slicing fruits and vegetables. This kitchen utensil has a variety of adjustable blades that enable the Mandoline to make precise cuts in firm fruits and vegetables, such as apples, melons, carrots, cucumbers, eggplants, onions, potatoes, sweet peppers, zucchini, and other foods.

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 condiment that may be a Chinese inspired pickled relish, which is often served on meats and breads or served as an Asian syrup condiment for baked goods.

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

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.

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

jalapeno, halopeno, halopano, hallopaino, hallopano,

A cooked specialty meat product that is similar to headcheese. It differs in that it has a sweet-sour flavor, which comes from the addition of vinegar pickling liquid, and sometimes dill pickles, sweet red peppers and bay leaves.

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 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 reddish brown spice ground from dried peppers to be made into a sweet, mild or hot tasting seasoning.

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

A combination of the traditional Tomato Soup with an array of garden vegetables that offers a strong tomato and vegetable soup-like flavor.

A small round chile, approximately 1 inch or slightly larger in length, that turns dark rusty to brownish red in color when mature.