Hot, of course, is how we think of many chiles, less often as seasonal fruits that have distinctive, fresh, even subtle flavors.
Text: Julianna Grimes
August 19, 2011
1 of 5Photo: Randy Mayor
Chile Pepper Heat
Think all chile peppers pack the heat? Think again. Sure, spicy habaneros are off the charts, but you might be surprised to learn that some varieties claim a quite polar flavor DNA. Whether you are serving crudités or making a spicy salsa, here you will find the right amount of heat (or lack thereof) to give your latest culinary creation just the kick it needs.
2 of 5Photo: Randy Mayor
Serve fresh or blistered in salads or solo. Other varieties: gypsy, cherry, Padrón.
3 of 5Photo: Randy Mayor
Use to make salsa and pickled or stuffed peppers. Other varieties: hatch (also called New Mexico chile), Hungarian wax.
4 of 5Photo: Randy Mayor
Use these hot chile peppers to make spicy salsa, curries, sauces, soups, or noodles. Other varieties: yellow chile, cayenne.
5 of 5Photo: Randy Mayor
Off the Charts!
Other scorchers: Scotch bonnet, Bhut Jolokia (ghost chiles).