With hundreds of varieties, each chile brings a unique level of heat, distinctive flavor and usage to the table. These are the chilies to watch as you incorporate them into grilling marinades, salsas, sauces, beverages and more.
• Aji Amarillo– Bright orange, thick-fleshed chile that is ubiquitous in Peruvian cuisine.
• Guajillo– Mild Mexican dried chile with a smoky, fruity flavor.
• Tien Tsin– Hot Sichuan chile that is considered very hot.
• Chilie de Arbol– Bold Mexican chile with subtle, smoky taste.