Ancho
An essential ingredient in mole, ancho is a
dried poblano chile. Ranging in color from green to red. Sweet, yet
moderately hot. Mostly used in
sauces.
Anaheim
Named after Anaheim, California and
sometimes called New Mexican chiles. Long (6 to 8 inches) and
narrow, green when fresh and bright red when ripe. Sweet, mild to
moderately hot. They are stuffed, made into sauces, and stews. Dried
red chiles are tied into ristras- decorative wreaths.
Thin and dried. Also called Chinese hot
peppers
Bird Peppers
There are dozens of varieties
of Bird Peppers throughout the world. The two best known varieties
in North America are Tepin and Pequin. Bird peppers are commonly
reported to be the hottest chile pepper known to man. In fact, one
ounce of the Tepin variety will yield enough heat for 300 gallons of
salsa!
Bonney Pepper
The number one pepper of
choice in Barbados. It is the base of the unique mustard-based hot
sauces of the country. It is thought to be an eastern Caribbean
version of the Scotch bonnet but you rarely see a yellow fruit–
they mature to red. Very hot.
Bulgarian Carrot
This hot chile has the color and shape of a carrot. It makes
an attractive ornamental.
Cascabel
A rich, blood
red pepper with medium heat.
Chihuacle
Rojo
Originally from Oaxaca, Mexico, it is a staple
ingredient in the famous Oaxacan mole sauces.
Medium-hot.
Chilaca
Also called a pasilla when
dried. Long, thin, and often twisted. Turns dark green to brown when
mature. Mild to medium hot
Chile Caribe
The base
for the popular southwestern dish, carne adovada. Red chile pods
blended with water to a puree and seasoned. The dried chiles must be
soaked first to rehydrate.
Chiles, Green
A variety
of sizes, shapes, and piquancies, they are a
staple in Southwestern cuisine. Green chile can refer tomany varieties, most commonly Anaheim, Poblano or New Mexican.
Before use, the skin is removed. Used in sauces, relishes, stews,
and chile rellenos.
Chiles,
Red
Green chile that is fully matured, Most often it is
dried and must be soaked in water to rehydrate.Usually used ground or crushed for added seasoning or in making a
variety of sauces.
Chile
Rellenos
Green chiles stuffed with cheese or meat, dipped in
a batter, and deep-fried.
Chilipiquin
See
Bird Pepper
Chipotle
A sweet, chocolate flavored
dried jalapeno pepper that has been smoked. Very hot. Used in
salsas, sauces, and soups. Also pickled and canned in adobo sauce.
Cili Goronong
Malaysian pepper that’s nearly 3
inches long. Extremely hot.
Fish Pepper
The origin
of this pepper’s unusual name is unknown, but the red-orange pods
are quite hot. Pods measure 2 1/4″ long by 3/4″ wide.
Grove Pepper
See Bird
Pepper
Guajillo
A dried deep red chile with a tough
skin, actually a Mirasol chile variety. Medium heat. It has an
earthy flavor with plum and raisin tones.
Guero
Generic name for yellow
chiles
Habanero
Very hot chiles that range in
color from light-green to orange. Pods are red when fully ripe. Used
in chutneys, salsas, sauces, and marinades
Hungarian
Wax
Originally attributed to Hungary, these are yellow
peppers, 4 to 6 inches long with a shiny, waxy appearance. They are
also called banana pepper. They are slightly sweet, and mild to
moderately hot.
Jalapeno
Named after Jalapa, the
capital of Veracruz, Mexico, these small, dark green chiles have a
smooth and thick skin. Hot to very hot. Can be eaten raw or roasted.
Also known as chipotles when dried
Lemon Drop
Also
known as aja limon, from South America with a very fruity aroma.
Yellow when fully ripe.. Pods measure 2″ long by 1/2″
wide.
Pasilla
A dried fresh Chilaca chile that is
medium to hot with berry and tobacco flavor tones.
Pepperoncini 
Long, cone-shaped, commonly green or bright red and pickled
in salads
Pequin
A variety of Bird
Pepper also called Chilipiquin, Turkey Pepper , Grove Pepper, and
Pring-kee-new [Rat-turd pepper]. Pods oval, less than 1″ long with
the smallest pods being the hottest. Grows wild in Texas, Florida,
and south throughout the Americas.
Poblano
Large
(2 to 3 inches wide and 4 to 6 inches long), dark-green (almost
black) chiles. Rich, earthy, mild to slightly hot. Often stuffed (as
in Chiles Rellenos), roasted, and never eaten raw. Known as anchos
when dried.
Purple Ecuadorian
This variety is
truly purple- flowers, fruit, and stems. Even the leaves have a
purple tinge. The chiles mature to red and are quite hot. The plant
is compact, about a foot tall, and makes a good
ornamental.
Pusa Jwala
This Indian pepper is
characteristic of the extremely hot, cayenne-like pods that are
eventually ground into powder. Pods measure 3 3/4″ long and only
1/4″ wide.
Scotch Bonnet
A short (1 to 3 inches)
wide (2 to 3 inches) lantern-shaped chile which is used in sauces
and spice mixtures throughout the Caribbean. Colors can range from
white, yellow, orange, red, and brown when ripe. Most famous as the
main ingredient in Jerk Spice
.
Serrano
Barrel-shaped, green or red, pointed at
the end. its skin turns 
from green to red to yellow as it ages. Hottest chile
commercially available in the United States. Very hot. Milder with
ribs and seeds removed and when roasted. Used in fresh salsas, and
roasted.
Tepin
Also called Chiltecpin, Chiltepin,
Chile mosquito, Chile de pajaro, Chile silvestre or Tecpintle. A
Bird Pepper variety often claiming the title as the world’s hottest
pepper. Grown in the mountains of northern Mexico and southern
Arizona. Pods are round, 1/4″ across, turns red when ripe. One ounce
of this dried pepper with seeds removed will produce a detectable
hotness in 30,000-50,000 ounces (over 300 gallons) of
salsa!
Thai
Tiny (1 to 1 1/2 inches long, 1/4 inch
in diameter) and thin, ranging in color from green to red. Extremely
hot, lingering heat. Very popular in Southeast Asian
cooking.
Turkey Pepper
See Bird
Pepper
Yellow Emperor
From Hainan, China, where it
is grown and processed into hot sauces. The pepper matures to yellow
and is extremely hot. Length is 2″, width 1 1/4″.