The Fresh Pepper Behind Pasilla Tradition Many gardeners know pasilla peppers from dried chile bags, mole sauces, or dark Mexican cooking sauces without realizing the

Chile Morrón is best understood as a sweet pepper chosen for cooking strength, not heat. It belongs to the same broad pepper species that includes

Many peppers are judged by heat. Chile pasilla is judged by what happens when it is missing. Cooks familiar with traditional Mexican sauces often discover

Most peppers commonly sold in North America belong to the same species, Capsicum annuum. Jalapeños, serranos, poblanos, bells, and many other familiar varieties all come

Many peppers achieved recognition through commercial agriculture. Jalapeños, serranos, bells, and habaneros became widely distributed because large numbers of growers, seed companies, and food markets

Most peppers grown today are the result of generations of human selection. Growers chose larger fruits, thicker walls, heavier yields, predictable shapes, and easier harvesting.

Many peppers can be replaced without changing a recipe very much. A different jalapeño variety usually remains a jalapeño. One serrano often performs much like

Many pepper articles begin with Scoville numbers because heat is easy to measure. Chilhuacle rojo presents a different challenge. The pepper is known less for

Many pepper articles focus on the pepper plant. Meco requires a different approach because meco is not a separate pepper species or a separate pepper

Many peppers become famous in the form in which they are harvested. Jalapeños are known as jalapeños. Serranos remain serranos. Mirasol occupies a different position