Chile is a side/topping for just about anything. It’s a lot like a fine fresh salsa or hot sauce – and IT IS VERY HOT. You can make it with any kind of hot pepper, but since jalapeños are probably the most accessible in North America, we decided to make it with those. We have also made this with Scotch Bonnet peppers before, and let me tell you, those are also delicious – but definitely more spicy! So, if you want to go for a milder version of this sauce, go for a milder pepper.