Aji Mirasol - Heat: 5 on a scale of 1 to 10. A long reddish-yellow chile with an unusually textured skin. The cherry and plum tones of this chile make it much sought after.

Chile Ancho - Heat: 3 on a scale of 1 to 10. This chile is grown in Mexico and it is common to Mexican and Southwestern cooking. The mildness of this chile is accompanied by a sweet, almost fruity flavor.

Chile De Arbol - Heat: 7.5 on a scale of 1 to 10. A bright, red chile 2-3 inches long. This chile has a smoky fresh wheat flavor. It is a hot chile.

Chipotle Chile - Heat: 5-6 on a scale of 1 to10. Made from the familiar Jalapeno chile, chipotle chiles are first smoked, then dried - giving them a unique, medium-hot flavor that is popular in many southwestern dishes.

Habenero - Heat: 10 on a scale of 1 to 10. These small chiles pack a punch, but behind these fiery bells lies a wonderful fruity flavor.

New Mexico Pods - Heat: 2-4 on a scale of 1 to 10. Commonly used for chile sauces and chile powders. A mildly hot chile.

Pasilla Negro - Heat: 3.5 on a scale of 1 to 10. It is the color of these chiles that make them unusual. When picked fresh or rehydrated, they are the same color as eggplant. They make a beautiful addition to any dish.

Pequin - Heat: 8.5 on a scale of 1 to 10. These chiles are little balls of fire. Just a few of these will add delicious heat to your entree.

Serrano - Heat: 6 on a scale of 1 to 10. Serranos are a common, yet favorite, chile in Mexican and Southwestern dishes. They have a sharp bite which is accentuated when they are roasted.

Sun-Dried Tomatoes - Before canning methods were available Italians used to lay tomatoes on their tile roofs to dry in the sun. These tomatoes could then be used during the cold months when fresh tomatoes were not available.
For many years sun dried tomatoes were just seen as a gourmet item but over the last few years their popularity has greatly increased.
Sun dried tomatoes can be added to any dish that calls for a savory burst of flavor.