Premium serrano peppers are picked at peak ripeness before being sliced, dried and gently crisped in seasoned extra-virgin olive oil. The aroma when you open the jar is akin to a freshly sliced green serrano. Fresh and aromatic, with an herbal, grassy fruitiness and spicy kick. And yet, they are pale brown, dried and fried to delicate crispy perfection. Delicately crispy, these chiles can easily be crushed into a spicy, textural topping for myriad savory dishes. Since they are dried before frying, the flavor becomes concentrated without getting too much of a cooked taste. It also means that the beautifully crispy texture can be achieved faster than if starting with fresh, and less cooking means maintaining the character of the serrano pepper—as opposed to cooking it so long or hard that it fades into a generic “fried chile” flavor. Although we carry other crispy chili products in our store in the way of sauces and oils, these crips set themselves apart from the bunch—yielding only the bold taste of serrano and an audibly crunchy texture.

Premium habanero peppers are picked at peak ripeness before being sliced into thin curls and gently crisped in seasoned extra-virgin olive oil. Delicately crispy, these chiles can easily be crushed into a spicy, textural topping for myriad savory dishes. These habaneros prominently maintain their signature fruity, tropical flavor the pepper is known for accompanied by a bright and fresh aroma. Since they are dried before frying, the flavor becomes concentrated without getting too much of a cooked taste. It also means that the beautifully crispy texture can be achieved faster than if starting with fresh, and less cooking means maintaining the character of the habanero pepper— as opposed to cooking it so long or hard that it fades into a generic “fried chile” flavor. Although we carry other crispy chili products in our store in the way of sauces and oils, these crips set themselves apart from the bunch—yielding only the bold taste of habanero and an audibly crunchy texture.

You can smell the bold aroma of these vibrantly-red peppers the second you open the jar—bright and fruity with a slight earthiness. Their chile flavor is mild, akin to that of a fresh and punchy paprika as opposed to many dried chilies that yield a darker, raisin-like taste. Cultivated in Salerno, Italy, each pepper is naturally air-dried for at least 60 days before being stripped of its seeds and fried until crisp in extra-virgin olive oil—which gives them an extra crispy texture that’s perfect for crumbling for chili flakes, using as an elegant garnish or snacking on straight from the jar. Unlike other brands that can have an unpleasant oiliness and lacking aroma, these peppers also have a robustly meaty texture in addition to their crunch—that means they can easily be rehydrated without getting papery and have enough versatility to elevate all manner of dishes.

This blend of New Mexico's world-famous red and green Hatch chiles perfectly pairs the flavor of earthy, grassy-vegetal green chiles with sweeter, fruitier, ripe red chiles—it's the best of both worlds in a single jar. We love how they are roasted just enough to add some smoky depth while still retaining the uniquely fresh quality of Fresh Chile Company's products. This is your best bet for a balanced, medium-spicy introduction to the nuanced flavors of both red and green Hatch chiles. A vital ingredient in Southwestern cuisine, New Mexico chiles are similar to more common Anaheim peppers but spicier and brighter-tasting. The peppers are so iconic that they're in fact trademarked: Only peppers grown in Hatch Valley, New Mexico, can bear the name “Hatch chile,” and thousands of chili-lovers worldwide flock to the area for the annual Hatch Chile Festival, which takes place around Labor Day weekend at the end of the chile harvest. Family-owned Fresh Chile Company offers minimally processed jarred Hatch chiles that—true to the company's name—are incredibly vibrant and fresh-tasting.

While most red Hatch chile products are made with smoked or roasted peppers, this unique Red Chile Sauce is made with fresh ones so it retains a snappy, bright and fruity flavor despite the heat of the jarring process. It's unlike anything we've ever tasted, with a medium spice level and perfectly smooth consistency. The sauce is tasty enough to use raw as a condiment, but the flavor also deepens and becomes more savory when cooked. A vital ingredient in Southwestern cuisine, New Mexico chiles are similar to more common Anaheim peppers but spicier and brighter-tasting. The peppers are so iconic that they're in fact trademarked: Only peppers grown in Hatch Valley, New Mexico, can bear the name “Hatch chile,” and thousands of chili-lovers worldwide flock to the area for the annual Hatch Chile Festival, which takes place around Labor Day weekend at the end of the chile harvest. Family-owned Fresh Chile Company offers minimally processed jarred Hatch chiles that—true to the company's name—are incredibly vibrant and fresh-tasting.

If you can find green Hatch chiles at your grocery store at all, they're likely to be canned rather than jarred, but the canning process dulls the peppers' color and often adds unwanted acidic or metallic flavors. In contrast, Fresh Chile Company's excellent processing ensures pure flavor and fully preserves the peppers' grassy-vegetal and earthy notes. The jarred chiles have a chunky texture and a medium, gradually building heat. A vital ingredient in Southwestern cuisine, New Mexico chiles are similar to more common Anaheim peppers but spicier and brighter-tasting. The peppers are so iconic that they're in fact trademarked: Only peppers grown in Hatch Valley, New Mexico, can bear the name “Hatch chile,” and thousands of chili-lovers worldwide flock to the area for the annual Hatch Chile Festival, which takes place around Labor Day weekend at the end of the chile harvest. Family-owned Fresh Chile Company offers minimally processed jarred Hatch chiles that—true to the company's name—are incredibly vibrant and fresh-tasting.

These Hungarian goat horn peppers—a regional favorite in the Pacific Northwest—are produced in small batches based on a family recipe from more than 25 years ago. These pickled peppers are similar to peppadews but without the metallic aftertaste that peppadews are prone to. Packed with fennel and maple syrup, they have a complex—but not sugary—sweetness and moderate heat, with a flavor reminiscent of Italian sausage. They are as good straight from the jar as stirred into countless dishes—there’s little that Mama Lil's peppers can’t improve. Tuck the peppers into most any sandwich, or mince finely and stir into egg salad or your deviled egg filling (add a couple of anchovies too for a game-changing combo). Pile them on a burger or scatter them over homemade pizza—they'll even liven up pies delivered from your favorite pizza chain. Chopped fine, the peppers add a sweet-tart burst to most any tomato-based pasta sauce, especially our Pasta alla Norma or Pasta con Fagioli. Or add to stews and braises for a clarifying accent note, like our Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina) or Roman Braised Beef with Tomato and Cloves. Or swap in any of our recipes where we use peppadew peppers, like our ultra-fast Skirt Steak Salad with Arugula and Peppadews.

These Hungarian goat horn peppers—a regional favorite in the Pacific Northwest—are produced in small batches based on a family recipe from more than 25 years ago. The oil-packed peppers have a tender, not leathery, texture and bright, piquant flavor enhanced with garlic and a secret blend of spices that perfectly moderate the pepper’s heat level. Mama Lil's original recipe perfectly straddles the line between sweet and savory, with a tangy brightness and vegetal notes that are highlighted by the fruitiness of extra-virgin olive oil. They are as good straight from the jar as stirred into countless dishes—there’s little that Mama Lil's peppers can’t improve.

Hotter and deeper-tasting than smoked hot paprika, Romín Casero Morita Chili Powder is a great option to have on hand in your pantry for adding smoky-sweet flavor. Morita chilies are a type of chipotle pepper, made from jalapeños that have fully ripened before being smoked and dried. Because the peppers are red, ripe and sweeter than other smoked chilies, the powder has an especially pronounced fruity-sweet aroma that we love, which is rounded out with pungent garlic and a touch of salt. Morita chilies pack a ton of flavor in each chili pepper, and in this powdered form you can conveniently adjust your level of spice as you like. Use this Morita Chili Powder to add bold flavor to all manner of Latin foods. Or use in conjunction with conventional chili powder for easy extra flavor for your chili or quick refried beans. Swap out 3 to 4 teaspoons for the canned chipotles in our quick Refried Beans, or add some to the marinade of our Grilled Tacos al Pastor for extra dimensions of heat. We also like to blend with kosher salt, ground coriander, black pepper and brown sugar to use as a rub on chicken, pork or even steaks before roasting or grilling. For a sweet and salty combination, try blending into melted butter with a touch of sugar and drizzle over salted popcorn.

Taste the one-of-a-kind flavor of New Mexico's world-famous chilies at any time of the year with this shelf-stable Hatch Red Chile Powder. Spicy, fruity and a tiny bit earthy, this Desert Provisions' vibrant product is what every supermarket chili powder wants to be. Hatch Red Chile Powder has a subtle dried fruit aroma reminiscent of ancho chili but tastes brighter overall, with a fresh, juicy quality. A vital ingredient in Southwestern cuisine, New Mexico chili peppers are so iconic that they're in fact trademarked: Only peppers grown in Hatch Valley, New Mexico, can bear the name “Hatch chili,” and thousands of chili-lovers worldwide flock to the area for the annual Hatch Chili Festival, which takes place around Labor Day weekend at the end of the chili harvest. Desert Provisions, a purveyor of Southwestern specialties, carefully sources its Hatch-certified peppers from a fourth-generation New Mexico farm.

• Net Weight: 2 ounces
• Ingredients: New Mexico red chile
• Place of Origin: New Mexico

Taste the one-of-a-kind flavor of New Mexico's world-famous chilies at any time of the year with this shelf-stable Hatch Green Chile Powder. Available in Hot or Mild versions, Desert Provisions' product has a wonderful grassy, vegetal flavor like a green jalapeño but is more savory and earthy; the chili peppers' grassy, herbaceous aromas adds to the complexity. The Hot powder has a bold medium-hot warmth, while the Mild is still spicy but not overwhelming. A vital ingredient in Southwestern cuisine, New Mexico chili peppers are so iconic that they're in fact trademarked: Only peppers grown in Hatch Valley, New Mexico, can bear the name “Hatch chili,” and thousands of chili-lovers worldwide flock to the area for the annual Hatch Chili Festival, which takes place around Labor Day weekend at the end of the chili harvest. Desert Provisions, a purveyor of Southwestern specialties, carefully sources its Hatch-certified peppers from a fourth-generation New Mexico farm.

• Net Weight: 2 ounces
• Ingredients: New Mexico green chile
• Place of Origin: New Mexico

This Balkan red pepper relish has a smooth texture from sunflower oil and a complex flavor from the addition of tomato and eggplant. Fruity red pepper is the star here, but acidic tomato adds a touch of brightness, which is rounded out by the earthy sweetness of eggplant—a traditional addition. It’s usually paired with grilled meats and fish, but is just as flavorful when melted into wintery braises, pastas and stews.

This incredibly crunchy, spicy salsa is laden with crisp, dried chili flakes that are sizzled in oil and packed with sesame and pumpkin seeds. It’s deep flavor comes from the chiles de arbol—which yield a slight smokiness and big hit of spice—and the substantial amount of richly earthy seeds. A touch of salt ties the tastes together. While we’re beginning to see Sichuan-style crispy chili condiments on the market, we don’t often find one from Mexico. This one is brighter and punchier than its Asian counterpart, with a less distinctive blend of spices, so it’s easier to incorporate into a variety of dishes.

Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. Lusciously smooth with a brick red hue, this mole is thick and rich, yet bright with robust chili flavor. A pleasant hint of garlic lingers at the base, while the almond’s fruity nuttiness plays up the paste’s subtle sweetness and emphasizes the paste’s pleasant heat. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste. Simply dilute with water or broth for a smooth sauce.

Milk Street is the only vendor in the U.S. that carries this decadent mole crafted in Oaxaca, Mexico. The black paste yields a velvet-smooth sauce when diluted with water or stock that leads with aromatic sweet chili notes from four different chili varietals. The taste then transitions into layers of nutty richness from peanuts, walnuts and almonds. A touch of bitterness and moderate hit of heat rounds out the complex range of flavors. While many moles we sampled were too sugary, this one is perfectly balanced and can be sweetened to taste.

This deep-red, chili-forward sauce packs a good amount of spice, but it’s balanced by the bright acidity of white vinegar and fresh ginger. A smokey note from the anchos and paprika is lightly evocative of the grill, while warming spices like cinnamon add depth and complexity. Made by hand in small batches, this sauce can be used both as a complete simmer sauce or a flavor booster to jumpstart homemade dishes like stews, marinades and dressings.

K-Mama is a rich, mildly spicy and savory-sweet sauce that will add instant Korean flavor to almost any dish. Featuring a base of the Korean red pepper paste gochujang, K-Mama's Original Sauce has a mild, lingering chili heat balanced by brown sugar, umami-rich soy sauce and the fermented soybean paste used to make gochujang. Aromatic sesame oil gives the sauce a silky richness. The company also makes a Gluten-Free Sauce that's slightly tangier, brighter and lighter-bodied, but with all of the same complexity.

Minnesota resident and Korean American K.C. Kye developed K-Mama Sauce out of nostalgia for his mother's homemade Korean cooking. The award-winning condiment is ideal for making bibimbap, a classic Korean rice dish, as well as marinating meat, drizzling over rice or noodle dishes or using as a flavor base for stir-fry.

Based on a family recipe, Lime Leaf Sambal by Auria's Malaysian Kitchen is a one-of-a-kind tangy and savory chili paste made with makrut lime leaves and lime juice. The clarifying aroma and complex floral notes of makrut lime complement the chili peppers' fresh, vibrant quality without making the hot sauce taste overwhelmingly citrusy. The sambal is rounded out with pungent garlic, cane sugar and kosher salt for a savory, balanced condiment that has both the brightness of fresh chilies and the depth of cooked chilies.