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Peppers!
Sweet
Hot!
Links

HOT PEPPERS
PEPPER
ORIGIN
FLAVOR/ HEAT
SHAPE
COLOR(S)
COMMON COOKING USE
AJI
Peru, Brazil
Hot, but aromatic
Long, slender
Bright orange, brown, yellow
Raw, in salads or salsas
ANAHEIM
Anaheim, California
Mild heat
Long, tapered
Green, matures to red (hotter when red)
Canned, in salsas; after maturity, can be dried and ground into powder sold as 'Chile Colorado'
CAYENNE
French Guiana
Very hot
Long, thin, sharply pointed
Red, yellow
In Indian cooking, in chutneys, salads, garnishes, curries, other very hot dishes
CHILACA
Mexico
Mild to medium heat, rich flavor
Long, slender, sometimes twisted
Dark green to dark brown; dried, turns dark red and is called pasilla
Almost always used dried, in sauces and moles
CHILTEPIN
Mexico; also known as Tepin
Very hot
Round berry
Bright scarlet
Dried, in salsas and other hot dishes
DE ARBOL
Mexico
Hot
Short, thin, tapered to end
Bright red
Dried, as flavoring in Mexican dishes including soups, stews, sauces
PEPPER
ORIGIN
FLAVOR/ HEAT
SHAPE
COLOR(S)
COMMON COOKING USE
FRESNO
Fresno, California
Medium; somewhat hotter than jalapeno
Broad-shouldered, short, tapered
Green, red
Roasted, pickled, in hot sauces, stuffed


HABANERO
Probably from Cuba, most now grown in Mexico
Dangerous heat (300,000 units on Scoville); if you're used to eating hot peppers, these are sweet underneath the heat, with a plum tomato/apple flavor
Short, ovoid, pointed end
Green, yellow, scarlet and deep red
Fresh
HUNGARIAN CHERRY
Europe
Sweet, mild heat
Small, round
Orange-red
Pickled, or served fresh in salads and sandwiches
HUNGARIAN HOT WAX
Hungary
No heat to hot
Small, elongated, pointed at end
Yellow to red
Pickled, or fresh as you would use bell peppers
JALAPENO
Mexico
Medium heat
Short, somewhat blocky, tapered
Green, red at maturity
Canned, dried for chipotle sauce, used in many Mexican dishes
NEW MEXICO
American Southwest
Mild to average
Long, tapered
Brown, green, red, orange, yellow
Chiles rellenos or chili powder
PEPPER
ORIGIN
FLAVOR/ HEAT
SHAPE
COLOR(S)
COMMON COOKING USE
PEPPERONCINI
Southern Europe
Very mild to medium heat
Short, somewhat wide, tapered
Green to dark red
Pickled, on Italian salads or eaten as a snack
POBLANO
Mexico
Mild, somewhat sweet
Conical
Green to dark red
Dehydrated as ancho pepper; roasted and peeled for chiles rellenos or stuffed peppers

ROCOTO
South America; may also be known as manzana
Dangerous; do not confuse with rocotillo under "Sweet Peppers"
Spherical, like a small apple
Red, yellow, orange
Salsa, other sauces

SCOTCH BONNET
Caribbean
Dangerous; but people used to hot peppers will taste apple-cherry tomato flavor under the heat
Small, spherical, but squashed, similar to habanero
Brown, red, yellow, orange, green, white and multi-toned
Salsas, sauces
SERRANO
Mexico, American Southwest
Hot, slightly sweet
Bullet-shaped
Red, green
Eaten fresh, or in salsas, chili, guacamole and other Mexican dishes
SONEPAT
Punjab, India
Medium
Small, narrow, tapered
Yellowish-orange
Used in India to give curries yellow color
PEPPER
ORIGIN
FLAVOR/ HEAT
SHAPE
COLOR(S)
COMMON COOKING USE
SZECHWAN
China (Known there as Tsim tuk laat tsiu)
Very hot
Small, narrow, tapered
Dark red
In many Szechwan-style Chinese dishes
TOBASCO
Mexico
Very hot
Short, rounded, tapers at end
Bright red, yellow
Tabasco sauce
THAI HOT
Thailand (also known as Thai Dragon)
Very hot
Small, thin
Bright red
In Thai dishes, including curries and sauces, and other Asian recipes

Sweet
Hot!
Links


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