FRESH CHILES:
· Arbol – small, red, very hot
· Habanero — medium-sized, yellow-orange color, extremely hot
· Jalapeño -- medium-sized, green, medium hot
· Poblano – mild-hot, large, long, green
· Serrano – small, narrow, green
· X-Ca-Tik – long light green, similar to hot Hungarian peppers. The word means “blond” in Mayan
DRIED CHILES:
· Ancho – dried poblano
· Guajillo – red, long, thin, usually hot
· Mulato – dark-skinned, heart shaped, mild smoky flavor
· Pasilla – long, thin and dry, varies in heat level
· Pequín – used along with salt to flavor fruits, raw vegetables and corn on the cob
· Chipotle – pickled in a vinegary sauce, quite hot
· Jalapeño – pickled in strips or whole with onion and carrots