The Cooking Inn : Chile & Pepper Terminology J PageSelect an item from the list to go to it's site
Probably the most used chile in the U.S. and maybe Mexico. Easy to grow it is in most people's garden and is grown commercially to a great extent. They are canned in brine or en escabeche (pickled) sometime with carrots, onions, garlic, etc.
Jalapenos have thick fleshed similar to bell peppers and don't dry very well naturally, so they are picked red ripe and placed on racks over mesquite fires and dried/smoked until they are dry. Then they are called chiles chipotles. Jalapenos are the
most used chile in salsas.
Jamaican Hot Chile:
Extremely hot, this bright red chile is 1” to 2” in diameter and has a distorted, irregular shape.