We love chile peppers! According to the USDA's Economic Research Service, American consumption of chiles has doubled in the past 20 years to almost 6 pounds per capita. Below is a description of the most common chiles -- and a Tex-Mex recipe for each. Be sure to handle chiles with care because they can irritate your skin.

Anaheim: Generally mild chiles that can occasionally be hot; often chopped, canned, and labeled "green chiles." Try them in our Chicken Green Chili with White Beans .

Ancho: The dried version of the poblano chile, the ancho is a deep reddish-brown and about 3 to 4 inches long. It is the sweetest of the dried chiles, and adds flavor to our Spicy Black Beans .

Chipotle: This hot chile is really just a dried, smoked jalapeno. It has a wrinkled, dark skin and a smoky, sweet flavor. Chipotles (chih-POHT-lays) are often pickled and canned in adobo sauce. Try them in our Chipotle-Chicken Stew .

Dried guajillo: These smooth-skinned, brick-or cranberry-red chiles are a little spicier than anchos, and not nearly as sweet. They have a tangy brightness that leads many cooks to powder them over fresh fruit and vegetables, as we've done in our Rustic Jicama Appetizer recipe. You can also pair them with anchos in stews and soups.

Jalapeno: These smooth, dark-green chiles, which are bright red when ripe, can be very hot. They have a rounded tip and are about 2 inches long. They add a kick of flavor to our recipe for Confetti Quesadillas .

Poblano: A dark-green chile used in classic chiles rellenos, the poblano is usually fairly mild. It is about 3 inches wide and 4 to 5 inches long, tapering from top to bottom in a triangular shape. Try poblanos in our Chicken Enchilada Bake with Mushroom Sauce .

Serrano: A small, pointed chile (about 1 1/2 inches long), the serrano is very hot. As it matures, it turns from bright green to scarlet red, then yellow. 2 tablespoons are enough to spice up our Three-Pepper Salsa recipe.