Most peppers are identified by species, variety, shape, color, or heat level. Chipotle is unusual because it is identified by a process. A chipotle begins

Many peppers are known for a single identity. A jalapeño is a jalapeño. A serrano is a serrano. Poblano occupies a more complicated position because

Many peppers are discussed as fresh vegetables. Guajillo is usually discussed as a dried ingredient. That distinction is important because it explains why guajillo occupies

Many peppers are recognized in the form in which they are harvested. Jalapeños remain jalapeños. Serranos remain serranos. The ancho pepper begins life as something

  Few peppers are recognized as widely as the jalapeño. Grocery stores carry them year-round. Restaurants place them on nachos, tacos, sandwiches, pizzas, and burgers.

Some peppers deepen food. Others soften into sauces. Chile de árbol serves a different purpose. This pepper is commonly selected when a dish requires direct,

Manzano peppers confuse people the first time they encounter them because they do not resemble the peppers most growers expect from Mexican or Latin American

Chiltepin peppers challenge assumptions about what an important pepper should look like. The fruits remain tiny, often no larger than a pea, yet the pepper

Pasilla Oaxaqueña peppers occupy an unusual place among Mexican cooking peppers because much of their identity develops after harvest rather than before it. Fresh peppers

What Is the Chilhuacle Negro Pepper? Chilhuacle negro pepper is a regional Mexican chile associated with the Central Valleys of Oaxaca, where it has long