JALAPENO - adds heat ranging from mild to hot, with a back note of sweetness wich may be used for salsa and nachos, etc. Dried, red jalapenos are called chipotles.
SHISHITO - Wow, try to say this one fast, I dare you! (lol) This Japanese pepper is mild, but you may get a hot one every once in a while. Us this by frying in olive oil, sprinkling with a little seat salt, then serving with drinks.
POBLANO - This is a large pepper that's yummy when roasted and perfect for chiles rellenos. If it's dried, it becomes an ancho.
SERRANO - a little hotter than a jalapeno and works great with a guacamole dip. A red one has heat that's a little sweeter.
GREEN THAI - Whew! This Southeast Asian bird chile packs a whopping heat that you'll notice almost as soon as you put it in your mouth. Despite the fierce heat, it's an excellent anti-inflammatory.
RED THAI - This is the ripened form of the Green Thai chile, and the heat of this tricks you a little, perhaps catching you off guard as you get through your curry, noodle soup or other special dish. They are often harvested and sold together.
HABANERO - This, along with the Scotch bonnet is the most common chile in the Caribbean, and one of the world's hottest chiles. You'll find this mostly in jerk marinades and hot sauce.
CHERRY HOT - Serve this sweet & mild to moderately hot pepper,pickled and served as an antipasto, or slice it up for your submarine sandwich.
GREEN FINGER HOT - A staple of the Indian kitchen, this pepper is hot, but not searing hot, because it's actually considered a cooling spice. When eaten, it causes the body to perspire, and then cool down.
When handling hot peppers, it's best to use gloves. To decrease some of the heat, follow it up with a thick dairy product, like sour cream.
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