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Get hands-on experience with a variety of chili peppers ranging from mild to spicy including poblano, jalapeno, serrano, guajillo, ancho and habanero. You'll taste how their flavors change when cooked as you prepare chorizo and shrimp-stuffed poblano peppers, coffee-rubbed flank steak with ancho mushroom sauce, and chayote salad with toasted guajillo dressing.