The habanero chili (Capsicum chinense) is one of the more intensely spicy species of chili peppers of the Capsicum genus. It is sometimes spelled (and pronounced) habañero—the diacritical mark being added as a hyperforeignism. Unripe habaneros are green, and they color as they mature. Common colors are orange and red, but white, brown, and pink are also seen. Typically a ripe habanero is 2–6 centimetres (0.8–2.4 in) long. Habanero chili peppers are rated 100,000–350,000 on the Scoville scale.
Guajillo chile (chile guajillo in Spanish) is a variety of chili pepper of the species Capsicum annuum, which is widely used in the cuisine of Mexico. The guajillo chilli’s thin, deep-red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat (rating 2,500 to 5,000 on the Scoville scale). They are used to make the salsa for 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.
Chile Bravo Photo Set, a set on Flickr.
Some photos of our beautiful Peppers
These SPECIAL RESERVE peppers are grown wild throughout southtexas and mexico. Our chiletepins are picked and gathered on a private farm just across the Rio Grande from Mexico, these little peppers having been growing wild in the desert for ages. People in the local area refer to these chiles as “Chile del Monte” (chile from the mountains) but they are of the Chiltepin variety which we know as Tepins.