Garlic King offers a number of different peppers that go great with any sauce or dish, both mild and spicy.
A Green jalapeno and a Red jalapeno are the same pepper, but the red jalapeno is picked later than the green, giving it time to mature on the vine. In addition to the difference in color, the red jalapeno is spicier and slightly sweeter than the green. Used in many dishes from salsas, sauces, and guacamole to stews, soups, tamales, casseroles, and dips, it is the most common pepper used to make chipotle peppers.
Though the green and red Bell peppers are the most common ones seen in the supermarket, they are actually the same: the red pepper has spent more time ripening on the vine, allowing an increase of vitamin C with increased time on the vine. Bell peppers are actually a fruit, with zero to minimal amount of hot heat due to the lack of capsaicin, and come in a variety of colors: green and purple (which are slightly more bitter) and red, orange, and yellow (which have a sweeter, fruitier taste). Native to Mexico and Central and South America, Spanish and Portuguese explorers spread the fruit to the rest of the world during the 16th and 17th centuries after discovering the plant.
Chipotle peppers are smoke-dried jalapenos that are smoked for days until completely dry, attributing to their smoky flavor. There are hundreds of types of jalapenos used to make chipotle and they are popular in barbecue sauces, salsas, adobos, chili and stews, and Mexican or Central American dishes.
When dried, Cascabel peppers keep their rounded shape and sound like a rattle when the seeds inside are shaken. The name “cascabel” comes from the Spanish word for “rattle”. These small chiles have a nutty, smoky flavor and are used in soups, salsas, sauces, and stews.
The Ají Panca pepper is grown in Peru, sun-dried at the farms and then sold dry, great for use in stews and sauces with its slightly berry-like, smoky flavor. It can be made into a paste, dried and minced to be used as a condiment, or even processed to a paste with garlic, salt, and olive oil for a delicious meat rub.
The Ají Amarillo pepper is a bright-orange, thick fleshed chile with a medium to hot heat, additionally offering a fruity taste, making it perfect for sauces and soups. Common in Peruvian dishes, it’s the most popular of the Peruvian chiles and arguably the most well-known.
The Guajillo Chili is a variety of chile pepper of the species Capsicum annuum which is widely used in the cuisine of Mexico. Its heat (rating 2,500 to 5,000 on the Scoville Scale) is considered mild to medium. They are sometimes used to make the salsas and tamales; the dried fruits are seeded, soaked, pulverized to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce. Guajillo chilies may be used in pastes, butters, or rubs to flavor all kinds of meats, especially chicken.