Essential to Mexican cuisine is the chili pepper. I buy some fresh peppers on a regular basis while others I keep in the pantry because they are dried. I have found the dried ones in chain grocery stores, but I suggest going to a Mexican market to purchase them due to the higher quality and freshness. I found the Scoville Heat Guide picture to give an idea as to the heat of the peppers.
Four chilies that I always have on hand:
Fresh peppers:
Serrano (for green salsa, soups, or to add heat to beans)
Dried peppers:
Pasilla (makes a great dark red sauce for meats)
Arbol (for red salsa)
Guajillo (for another red salsa)
As strange as it may seem, I never use the Jalepeno. It is lower on the heat spectrum than the Serrano and it would be a good alternative to the Serrano in dishes. Each pepper has a different flavor, but substituting Jalepenos for Serranos will not change your dish that dramatically. If you want to experiment with the flavors, cut the very end of any given pepper and mash it up with some sour cream. Spread the mix on a chip for a delicious treat and experience the different flavors of the chilies without burning up your mouth.
Arbol Chili
Pasilla Chili
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