Most countries have their own variety of chili peppers, ranging from poblano, serrano, Tabasco, jalapeno, peri-peri, habanero, cayenne and numerous others. Originating in Mexico, the red chili made its way across the world and is used in many cuisines. Many varieties may also be used fresh and green or red or pickled instead of dried and powdered.
Mortar and pestle: Get your inner chef vibes on and grab a mortar and pestle. Pop a handful of dried peppers in the mortar and use the pestle to crush and grind them into a fine powder.
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