Chipotle [chih-POHT-lay]

This hot chile is actually a dried, smoked Jalapeno. It has a wrinkled,
dark brown skin and a smoky, sweet, almost chocolaty flavor.
Chipotles can be found dried, pickled and canned in Adobo Sauce.
Chipotles are generally added to stews and sauces; the pickled
variety are often eaten as appetizers.

Jalapeno [hah-lah-PEH-nyoh]

Named after Jalapa, the capital of Veracruz, Mexico, these smooth,
dark green (scarlet red when ripe) Chiles range from hot to very hot.
They have a rounded tip and are about 2 inches long and 3/4" to 1" 
diameter. Besides their flavor, jalapeños are quite popular because
they're so easily seeded (the seeds and veins are extremely hot).
They're available fresh and canned and are used in a variety of sauces,
sometimes stuffed with cheese, fish or meat, and in a multitude of
dishes. In their dried form, jalapeños are known as Chipotles.

Adobo [ah-DOH-boh]

1. A Philippine national dish of braised chicken and pork with coconut
milk. 2. A Philippine seasoning composed of Chiles, herbs and
vinegar.

There are more than 200 varieties of chiles, over 100 of which are
indigenous to Mexico. They vary in length from a huge 12"  to a 1/4"
peewee. Some are long, narrow and no thicker than a pencil while
others are plump and globular. Their heat quotient varies from mildly
warm to mouth-blistering hot. A chiles color can be anywhere from
yellow to green to red to black. Dried chiles are available year-round.
The availability of fresh chiles varies according to the variety and
season. Choose those with deep, vivid colors; avoid chiles with any
sign of shriveling or soft spots. Fresh chiles can be stored in the
vegetable drawer of the refrigerator. As a general rule, the larger the
chile the milder it is. Small chiles are much hotter because,
proportionally, they contain more seeds and veins than larger
specimens. Those seeds and membranes can contain up to 80% of a
chili's Capsaicin, the potent compound that gives chiles their fiery
nature. Since neither cooking nor freezing diminishes capsicum's
intensity, removing a chili's seeds and veins is the only way to reduce
its heat. After working with chiles, it's extremely important to wash
your hands thoroughly; failure to do so can result in painful burning of
the eyes or skin (wearing rubber gloves will remedy this problem).
Chiles are used to make a plethora of by-products including Chili
Paste, Tabasco sauce, Cayenne and the dried red pepper flakes
commonly found in pizzerias. Chiles are cholesterol free and low in
calories and sodium. They're a rich source of vitamins A and C, and a
good source of folic acid, potassium and vitamin E.