According to the sauce, which chiles can you use?

For every taste, Mexican cuisine has a wide variety of sauces that use different chiles for their preparation. Here we tell you which ones are the most commonly used. Which sauce have you yet to try? Green sauce Serrano chile: Small in size and green in color, this chile can be quite spicy to the palate. Red sauce Tree chiles: It is thin and elongated, but it can also add plenty of heat to your sauces. Drunken sauce Chipotle chile: It is a smoked jalapeño that is not too spicy. It is called drunken sauce because the recipe includes beer. Mexican sauce or pico de gallo Serrano chiles: For a hearty taco with chicharrón, this sauce is a must, it is very typical on Mexican tables because it carries the colors of the flag, green in the chiles, red in the tomatoes, and white in the onion. Tamulada sauce Habanero chile: It is one of the spiciest chiles available, and to make the sauce you can grind them with vinegar, salt, and orange. Peanut sauce Pasilla chile: In its fresh form, it is called chilaca, but when dried it is known as pasilla, perhaps because it wrinkles like a raisin, and it is generally a dark brown color.  Brave sauce  Guajillo chile: It is a deep red color and somewhat elongated, in addition to being crushed for sauces, it is a main ingredient for cooking pozole. Oaxacan sauce Mulato, ancho, and adobo chipotle chiles: This typical sauce generally includes dried and ground shrimp, sesame seeds, and onion. Devilish sauce Pasilla chile: It is called this because it is extremely spicy, as more than 20 pasilla chiles can be used for its preparation. Molcajete sauce or guacamole Serrano or jalapeño chiles: It is perhaps the easiest sauce to prepare, and some say that if it is not made in a molcajete, it is not authentic guacamole. Top 10 spicy sauce recipes