Choose chiles that suit your taste. The only constant is that they be smoked. In the United States, poblanos, anchos, and New Mexico chiles are easily found. Poblanos and New Mexico chiles are milder, whereas ancho chiles are spicier. If you can find smoked, dried serrano peppers, and you like spicy, try those. Ideally, baklouti peppers from North Africa are the pepper to use. The dried version can be found in specialty grocery stores and are worth the investment. Smoked Hungarian peppers are quite flavorful, not spicy, and also easily found in specialty stores but are very similar to smoked paprika--almost sweet.