Chile Ancho

Chile Ancho is a dried poblano pepper and is the most commonly used chile in Mexico. With its brick red to dark mahogany color, it is ideal for making a delicious sauce. It measures about 5 inches long and 3 inches across. Chile ancho along with Chile mulato and Chile pasilla form what is called the “holy trinity” used to prepare traditional mole sauces. 3-5 on the Heat Level Scale.

Chile Chipotle

Chile chipotle is basically a large, dried, jalapeño. With measurements about 2 to 4 inches long and 1 inch across and a dull tan to a coffee brown color, it is ideal for usage in soups, salsas, and sauces.
5-6 on the Heat Scale

Chile de Arbol

This “treelike” lush plant with woody stems is brick-red, elongated and pointed, with a measurement of ¼ to 3/8 inch across and 2 to 3 inches long. Ideal to use as powder form in sauces, soups and stews.
7.5 on the heat scale.

Chile Guajillo

This shiny, deep orange with brown tones measures about 4 to 6 inches long and 1 to 1 ½ inches across. It has a stemmy and green tea flavor with a sweet heat. Used in salsas, chile sauses and stews.
2-4 on the Heat Scale

Chile Habanero

This tiny pepper measures 1 ½ to 2 inches long and about 1 inch across. But do not underestimate its size; this pepper is the hottest in the world. It is estimated to be 30-50 times hotter than the jalapeño. With its Yellow color and lantern shape, only the brave should taste.
10 on the heat scale

Chile Morita

Like the Chipotle, chile morita is a type of dried, smoked jalapeño. With a bright orange-red to red-brown color and measuring 1 to 2 inched long and 3/8th inches across, and a light, sweet smoky flavor, it is ideal to use in salsas and sauces for a great taste.
6.5 on the Heat Scale

Chile Cascabel

Named after the ratting noise that it makes, (cascabel in Spanish means rattle) this dark reddish brown pepper is ideal to use in salsas, sauces, and stews. It measures about 1 ½ inches in diameter and has a rich smoky flavor.
4 on the Heat Scale

Chile New Mexico

This bright, elongated, and tapered pepper with an aroma that is wild and sage, is 5 to 7 inches long and 1 ½ to 2 inches across. The heat of this pepper is crisp and clear indispensable in making certain traditional red sause but it is also sold in large quantities in the form of crushed flakes and ground chile powders.
2-4 on the Heat Scale

Chile California

This dry pepper is very similar to the New Mexico pepper. It is a bit darker that the new mexico. It Is primarily used as an added decorative touch in “ristras”.
2-4 on the Heat Scale

Chile Negro

Also known as chile negro Pasilla (meaning "little raisin") Chiles are dark raisin brown, long, wrinkled and tapered. Measuring 5 to 7 inches long and about 1-1/2 inches wide, the Pasilla Chile, along with the ancho and mulato chiles make up the "holy trinity" of chiles used in the preparation of traditional mole sauces
3-5 on the Heat Scale

Chile Pequin

A small, extremely hot chile, the Chile Pequin has a somewhat nurry flavor. When crushed could be sprinkled on beans, salsas, and other latin dished.
8.5 on the Heat Scale

Chile Puya

This shiny pepper measure 4 to 5 inches long and is related to the guajillo. Thinly fleshed, it had a light flavor containing light fruits and cherry tones. Chile Puya is an excelled seasoning to salsas and stews.

Chile Tepin

What this pepper is lacking in size, it makes up in how hot it is. Do not let its size fool you. It measures approximately ½ inch across and is used sprinkled on beans and on salsas to give it that intense flavor of heat.
8 on the Heat Scale.