1.   A chipotle, a considerably stronger dried pepper, could be used.

2.   In a small saucepan, combine the oil, achiote seeds, crumbled dried pepper and bay leaf.

3.   Most supermarkets carry dried peppers in the produce section.

4.   This is flavor-packed, gutsy Southwestern food laden with spanking-fresh ingredients and spiked with cinnamon, cumin and dried peppers.

5.   This mild dried pepper adds a deep red color and chocolatey flavor to Mexican moles and other sauces.

6.   Vendors hawk piles of pomegranates, jars brimming with honey, great slabs of raw meat, and loops of dried peppers.