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Common types include jalapeño, serrano, habanero, poblano, cayenne, and chipotle, each offering unique heat levels and flavors.

Yes, wash, dry, and seal them in an airtight bag before freezing. They can last up to 6 months.

Use gloves, slice off the stem, cut lengthwise, remove the seeds for less heat, and chop as needed.

Place chilies over an open flame, grill, or under the broiler until the skins blister and blacken, then peel the skins off.

Keep them in an airtight container in a cool, dark place for up to a year.

Yes, but adjust the amount to taste since heat levels can vary. Dried and powdered have more concentrated flavor.

Blend soaked dried chilies with garlic, salt, oil, and vinegar until smooth.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store fresh chilies in a paper bag or airtight container in the refrigerator. They typically last up to two weeks.

Add dairy (like yogurt or cream), sugar, or acidic ingredients such as lime or vinegar to help balance the heat.

Seeds and membranes carry most of the heat. Remove them for milder flavor; keep them for extra spice.

Yes, dried chilies are often toasted and soaked in warm water before blending into sauces or stews.

Add to rubs, marinades, soups, stews, or sprinkle over dishes for added flavor and heat.

Chilies are widely used in Mexican, Indian, Thai, Chinese, and Southwestern US cuisines.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Wear gloves while handling chili peppers and wash hands and utensils thoroughly after use.