Peppers and Chilies
There are hundreds of varieties of peppers that are cultivated and used in Mexico.
The few that we have listed below are widely used in Mexican cuisine and can usually be found in large supermarkets or
Mexican specialty stores in the United States.

Anaheim Pepper		Anaheim peppers are moderately hot, depending on where they’re grown and how mature they are. Varieties of the pepper grown in New Mexico tend to be hotter than those grown in California, and the mature red ones tend to be hotter than the green. California chilies are often dried.
Ancho Chili		The most common dried chile in Mexico, the ancho is a dried red poblano chile, and has a fruity, slightly sharp flavor. When rehydrated, anchos can be used to make stuffed chiles (chiles rellenos), but should not be peeled first.
Sweet Bell Pepper		Sweet peppers are those that have very little bite to them, or none at all. Rated at 0-1000 Scoville Units. They are often used for stuffing or sliced and sauteed in fajitas, rice dishes and used in soups and stews.
Chilaca		The chilaca is called a pascilla chili when dried. It is a mild to medium-hot, rich-flavored chile. The fresh narrow chilaca often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
Chili Arbol		These beautiful little dried red chiles are thought to be derived from the cayenne peppers. The pretty brightness of these peppers makes them ideal for craft work such as chile wreaths or ristras. Use for chili, salsa, hot sauce, tacos, and soups to increase the heat level.
Chipotle		A large, dried, smoked jalapeno that is smoky and sweet in flavor with tobacco and chocolate tones, a Brazilnut finish, and a subtle, deep, rounded heat.Used mainly in soups, salsas, and sauces. They are available canned in a red adobo sauce. The chipotle grande, a smoked dried huachinango chile has similar flavors, but is larger.
Fresno		Looking much like elongated sweet peppers, fresnos are about 2 1/2 inches long and 3/4 inch wide. They have a hot, sweet flavor and are used in salsas, as well as in meat, fish and vegetable dishes. They are particularly good in black bean salsa and guacamole.
Guajillo		Another popular dried chile in Mexican cuisine, the guajillo is used in sauces or stews. It is about 5 inches long and 1 inch wide, and has a burgundy-colored skin. A paste made from guajillos is oftern used for spreading on meat before cooking.
Habenero		Habanero peppers are the hottest of all the chili peppers. Except for their bright orange color, they look like miniature versions of sweet green peppers. It is so hot that when it is puréed, even the fumes from the blender can scorch the skin. Habañero are often used in fiery salsas and to make bottled hot chili sauces.
Jalapeno		Jalapenos are very hot peppers that are often pickled or used in salsas. They turn from green to dark purple, and finally to red when they are ripe. Jalapeno chili peppers are probably the most well known of the chili peppers.
Mulato		The Mulato is a very popular chile that looks like the ancho, but is darker and sweeter and is fairly mild. It has a light fruity nuance and a much more pronounced smoky character than its relative, the ancho. Dried Mulato is an essential ingredient in the making of Mexican mole sauces which are a combination of chocolate and chiles.
Pasilla		The pasilla chile or chile negro is the dried form of a variety of Capsicum annuum named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.
Pimento		Pimentos are sweet peppers that are juicy and aromatic. they have a small, round heart shape. Pimento is the Spanish word for "pepper." Pimentos are available fresh in late summer and early fall, but are available year round preserved in oil in your grocer's condiments aisle.
Piquin		Wild chiltepins originated in the Sonoran area of Mexico, where they grow between the desert and mountains under large, protective trees. They are green maturing to bright red or red-orange and are brownish-red when dried. Pequins have a sweet, smoky flavor and they pack a punch for their size.
Poblano		Poblano peppers are the largest peppers used in Mexican cuisine. They are mainly used to make chili rellenos (chiles stuffed with cheese and then deep fried) or mole poblano, a sauce that is served with meat and poultry. Poblano peppers can be either mild or hot and are dark green in color with an earthy flavor that comes out when they are roasted.
Serrano		This is a small chile, about 1 1/2 - 2 inches long and 1/2 inch wide, with a pointed tip. Serrano chiles change from green to red when ripw, and are sold at both stages of their development. The flavor is clean and biting. Serranos are used in cooked dishes, Guacamole and salsas.
Yellow Wax Peppers		Also known as banana peppers. Varieties range from sweet banana peppers to moderately hot Hungarian yellow wax peppers. The milder peppers are good in sautees and stuffed or used as garnishes on sandwiches. Hotter versions are good in savory dishes.

Precautions:

Wear rubber gloves when cutting up chili peppers and avoid touching your eyes.
The capsaicin, responsible for the "heat " in chili peppers, can irritate skin and mucous membranes and cause severe pain.