The Cooking Inn : Chile & Pepper Terminology S PageSelect an item from the list to go to it's site
Sante Fe Grande:
Pale yellow tapering from broad shoulders.About 2 1/2 inches long and 1 1/4 to 1 1/2 inches wide. Has a fresh, melon flavor with refined and sharp heat. Used to make yellow
moles, salsas and is also pickled.
A short (1 to 3 inches) wide (2 to 3 inches) lantern-shaped chile which is used in sauces and spice mixtures throughout the Caribbean. Colors can range from white, yellow, orange, red, and brown when ripe.
Scoville Heat Unit (SHU):
A measure of chile pungency named after William Scoville based on the dilution of chile samples until heat is no longer detected by a "taster".
Serrano in Spanish means mountain dweller. Serranos are the second most used chiles. Used much in the same way Jalapenos are they have a slightly different flavor and those who use chiles a lot appreciate the difference. Being thick fleshed, Chiles Serranos are dried the same way chiles Jalapenos are and are then called chiles moritas. Both dried Jalapenos and dried serranos are available dry or canned in adobo sauce and are very easy to use.
Sweet Purple Pepper:
Bright purple tapering to a point from broad shoulders. About 4 to 5 inches long and 2 to 2 1/2 inches wide. Sweet flavored, used in salads, can be roasted.