Very hot peppers (Scoville scale 100,000–140,000 / about 13–40 times hotter than jalapeños)
Flavor is described as citrusy, smoky (if dried with wood smoke), and nutty.
Mild variety of the New Mexico pepper (varies wildly from 500 to 2,500 on the Scoville scale)
Hatch chile refers to varieties which are grown in the Hatch Valley of New Mexico.
This broad, dried chile is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent (1,000–1,500 on Scoville scale).
In its fresh, green state, the ancho is referred to as a Poblano chile.
Also known as the rattle chile. It has a tendency of loose seeds to rattle inside when dried. Fresh chiles range in color from green to red. When dried the color darkens. (Scoville scale 2,500–8,000)
This hot pepper (Scoville scale 30,000–50,000) is typically dried, ground to powder and made into spice.
It is named for the city of Cayenne in French Guiana.
In central and southern Mexico, Chipotle peppers are known as chile meco, chile ahumado, or típico. They are a smoke-dried jalapeño and are hot (Scoville scale 3,000–10,000) and smokey in flavor.
Typically a chile "toreador" (from the word "torero" meaning bullfighter) is a raw or lightly grilled Jalapeño or Serrano chile gently pressed and rolled in between the palms of your hands. This releases the seeds and softens the veins inside to intensify the heat. Chiles toreado are eaten in alternating bites with a main meal.
A mildly hot pepper (maximum 4,000 on the Scoville scale) It can be purchased as festoons (garlands) of fresh or dried peppers, as ground pepper, or puréed or pickled in jars. Since June 1, 2000 it is classified as an AOC product which has been confirmed to be an APO product on August 22, 2002 being cultivated in the French commune of Espelette, Pyrénées-Atlantiques. The plant, originally from Mexico—to a lesser extent South America—was introduced around the 16th century.
Similar to the Jalapeño pepper, but medium in heat (Scoville scale 2,500 - 10,000) and contains thinner walls. The fruit starts out bright green changing to orange and red as fully matured. A mature Fresno pepper will be conical in shape, 2 inches long, and about 1 inch in diameter at the stem.
Distinctively flavored very hot chile (rated 100,000–350,000 on the Scoville scale) is small and lantern-shaped. Ranges in color from light green to bright orange when ripe. Used for sauces in both fresh and dried forms.
America's most popular pepper. A medium-sized hot chile pepper (heat level varies from mild to hot depending on cultivation and preparation, 2,500 to 10,000 Scoville units). A mature jalapeño fruit is 5 to 10 cm (2 to 4 in) long, and is commonly picked and consumed while still green, but occasionally it is allowed to fully right been in Tron crimson red. Originating in Xalapa, Veracruz Mexico, the jalapeño is a cultivar of the species Capisicum which usually grows as a bush about 60 to 120 cm (24-47 in) tall.
The pasilla chile or chile negro is a low heat, dried form of the Chilaca chili pepper, a long and narrow member of species Capsicum annuum.
A mild chile pepper (Scoville scale 1,000–1,500) originating in the state of Puebla, Mexico. When dried it is called Ancho chile. As with the Jalapeño, the ripened red Poblano is significantly hotter and more flavorful than the less ripe green Poblano. While Poblanos tend to have a mild flavor, occasionally and unpredictably, they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.
Fried Poblano slices.
A variety of chile pepper similar to and of the same species as the Habanero. It is one of the hottest peppers in the world (100,000-350,000 Scoville scale, 40 times hotter than a Jalapeño) and found mainly in the Caribbean islands.
Its name comes from its Tam O'shanter shape.
This hot chile (Scoville scale 10,000–25,000) comes ready to eat in red and green. They are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper. Serrano peppers are also commonly used in making pico de gallo, and salsa, as the chili is particularly fleshy compared to others, making it ideal for such dishes. The name of the pepper is a reference to the mountains (sierras) of these regions.
Manzano chiles are relatives of the hot & spicy South American rocoto pepper. Manzano chilis are most often used in their fresh form because the pods are so thick that they are difficult to dry. They are great for making hot salsas. (12,000 and 30,000 Scoville units on the Scoville heat index) The manzano chile pepper is unusual in that it has black seeds. The Manzano pepper is one of the few chilies that are cultivated in Mexico that are not included in the Capsicum annuum species. It is part of the Capsicum pubescens species from the Andes region. Its name translates to apple, and is also known as Chile Peron, Chile Caballo, and Chile Ciruelo. It is resistant to low temperatures and is typically grown at high altitudes. It turns to a yellow-orange color when reaching maturity.
Pronounced gwah-HEE-yoh: These chile peppers are moderately hot, smooth, shiny, and typically reddish-brown in color. Their skin is tough and needs to be soaked in water longer than other chilis. Guajillo chiles are often used in the cuisine of Old Mexico and the greater Southwest U.S., including New Mexico, Texas, and Arizona. Its fruit is large and mild in flavor, with only a small amount of heat (2,500 and 4,000 Scoville units).