Pick the wrong pepper and you could be in for a spicy surprise. Discover which types of peppers work best in which dishes—and avoid accidentally setting your mouth on fire!
There are thousands of different types of peppers, so how do you choose the right one? To make it even more confusing, one pepper variety may have one name when it’s fresh and another when it’s dried. For example, that fresh poblano in your queso fundido is the same pepper as the dried ancho in your chicken mole.
As for heat, you certainly can’t substitute a Scotch Bonnet for an Anaheim and expect the same results!
This guide to need-to-know pepper varieties will help you navigate grocery stores and farmers markets so you’ll pick just the right pepper for your dish—whether you’re looking for mild, medium or flaming hot.
Sydney Watson/Taste of Home
What Is a Scoville Heat Unit?
The most important distinction between peppers is heat. That sensation of heat when eating peppers is due to the chemical capsaicin—the more capsaicin, the hotter the pepper. The heat level (spiciness) of food is measured according to the Scoville Heat Unit scale (based on a method devised by Wilbur Scoville back in 1912). On the scale, peppers have a huge swing—sweet bell peppers rate a zero, while the hottest varieties can score over 1,500,000 Scoville units.
Zero to 4,000 is considered mild; 4,000 to 15,000 is medium; 15,000 to 50,000 is hot; much past 50,000 and you may need the fire hose. It might be worth a taste test of different peppers to determine where your heat tolerance lies on the Scoville scale, and then stick to pepper varieties in a range you know you can handle.
Types of Peppers, from Mild to Hot
Bell Peppers
Amit Basu Photography/Getty Images
Scoville units: 0 Length: 3-6 in.
Bell peppers have a sweet, mild flavor and are available in green, red, yellow, orange and sometimes purple and brown. Green peppers have a grassier taste. The orange variety is a bit less flavorful than the red. Bell peppers have thick flesh, are crunchy and juicy, and are often eaten raw, sauteed, roasted or stuffed. Here’s a tip: Look at the bottom of the bell pepper and count the lobes. If it has four lobes it’s a female pepper, which produces more seeds and is sweeter than a male pepper, making it a good choice for crudites or chopping into salads. Three lobes, and it’s a male—a great choice for roasting and making stuffed peppers.
This nutritious yet economical summer meal makes the most of my home-grown peppers. I like to top it with sour cream and serve with tortilla chips and salsa, but it’s wonderful on its own, too. —Kimberly Coleman, Columbia, South Carolina
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This moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged on a platter around the sliced roast. —Jeanne Murray, Scottsbluff, Nebraska
This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add foods like olives, beets or potatoes. —Sandy Long, Lee's Summit, Missouri
This red pepper spread is easy to make and can be used in many ways! It's amazing on top of grilled meats, mixed into a hearty stew for extra flavor, stirred into cream to make a rich pasta sauce, or combined with mayonnaise as a sandwich condiment. It's one of the bell pepper recipes I make on repeat. I keep this spread on hand: By freezing it in small portions, I can remove exactly the amount needed for each use. —Josh Rink, Taste of Home Food Stylist
I love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. —Carla Hubl, Hastings, Nebraska
Here’s an easy recipe everyone will rave about. These tangy sausages with their pepper and onion topping will go quickly. Better make a double batch! —Shelly Bevington-Fisher, Hermiston, Oregon
Sausage with peppers was always on the table when I was growing up. Here's how to do it the easy way: Just grab a sheet pan and the ingredients, then let the oven do the work. —Debbie Glasscock, Conway, Arkansas
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
When friends call to ask for new recipes to try, suggest these tasty fajitas. Top as you like to add healthy color and extra flavor. —Taste of Home Test Kitchen
Green peppers in Cajun dishes inspired this recipe. For a healthy choice instead of andouille, substitute chicken sausage, cubed chicken or other protein. —Sarah Larson, Carlsbad, California
We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. It's one of the bell pepper recipes we make all summer. —Donna Alwine, Bloomington, Indiana
Fennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste of Home Test Kitchen
Well received at potlucks, these colorful sliced peppers add zest to the menu—and they're a smart way to use peppers from the garden. I also like to make them as a zippy side for lunch or dinner at home. —Heather Prendergast, Sundre, Alberta
If you're looking for tasty sweet pepper recipes to go with spaghetti or meat loaf, this is it. The easy pepper medley is a snap to saute on the stovetop. —Sundra Hauck, Bogalusa, Louisiana
When cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
The name of this recipe says it all—except how perfect they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. —Donna Kelly, Orem, Utah
This family favorite combines some of our most-enjoyed ingredients: sausage, blue cheese and sweet peppers. The ease of preparation and slow-cooker convenience make this a go-to meal for busy weeknights. —Peggy Mehalick, Mountain Top, Pennsylvania
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
Caramelization really enhances the flavors in this easy side dish. The seasoned, roasted peppers and cauliflower are just right with nearly any main course. —Cheryl Wilt, Eglon, West Virginia
When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
What’s a family gathering or potluck without at least one pasta salad? This one's great freshly made or for several days after. We like it warm or cold. —Karen Hentges, Bakersfield, California
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. —Barb Nelson, Victoria, British Columbia
Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
Cooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas
I sandwich full-flavored meats, cheeses and veggies between layers of flaky crescent dough for this sensational treat. We like to have marinara sauce on hand for dipping. —Amy Bell, Arlington, Tennessee
I love standout salads that burst with flavor—the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
Broccoli rabe is one of my favorite veggies. Since it cooks right with the pasta, you can multitask. Before you know it, dinner is served. —Gilda Lester, Millsboro, Delaware
Chloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania
These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. —Cheryl Perry, Hertford, North Carolina
I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona
As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. —Pat Hockett, Ocala, Florida
If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania
This versatile side dish is so simple and quick that I had to share it. Grilling the colorful veggies in a foil packet means one less dish to wash, but I sometimes stir-friy the mixture on the stovetop. —Karen Anderson, Fair Oaks, California
This is a tasty and wholesome sandwich to make for one or two. It’s a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. —Arline Hofland, Deer Lodge, Montana
I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them healthier—and downright good! —Jenny Dubinsky, Inwood, West Virginia
I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri
I came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California
With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
For a dish that fits any meal, you can’t beat the frittata. We add red and green peppers and use the stovetop instead of the oven. —Loretta Kelcinski, Kunkletown, Pennsylvania
My husband loves peppers, and this colorful breakfast casserole is one of his favorite ways to enjoy them. Cumin and cayenne add mild south-of-the-border spice. —Joyce Moynihan, Lakeville, Minnesota
This recipe is always requested by my children for their birthday meal or any other get-together. The flavor combination is so yummy.—Anna Sutherland, Camp, Arkansas
Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
These steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. —Karen Mergener, St. Croix, Minnesota
I belong to a cooking club, so I try a lot of new recipes. This one has become one of my favorites. I hope your family enjoys it as much as mine does! —Netty Dyck, St. Catharines, Ontario
Banana peppers live up to their name in shape and color, although they can change to red or orange as they ripen. Also known as yellow wax pepper, banana peppers have a mild, sweet taste that adds flavor to sandwiches, pizza and Greek salads. Slice one up to use in this recipe for Tex-Mex cheesesteaks. Although they look similar, don’t confuse them with Hungarian wax peppers, which are much hotter.
Here's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
With grilled tomatoes, crunchy peppers and a sprinkle of mint, this fresh salsa is good on just about everything. Try it in fish tacos, on tortilla chips or by the spoonful! —Patterson Watkins, Philadelphia, Pennsylvania
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
We adore cheesesteak sandwiches and anything with southwestern flavor, so I combined the two. If you crave even more firepower, add chopped jalapenos. —Joan Hallford, Fort Worth, Texas
A unique combination of taco seasoning and feta cheese works remarkably well in these refreshing tacos. It’s a goodthing you get two per serving, because you won’t want to stop at one! —Athena Russell, Florence, South Carolina
Being originally from the Northeast, we love submarine sandwiches. So I came up with this hearty ham-and-cheese combination that's good either hot or cold. —Jennifer Beck, Concord, Ohio
What could be tastier on a cold winter day than chili or mac and cheese? Put them together and you have a terrific dish that warms you up and fills you up as well! —Nancy Foust, Stoneboro, Pennsylvania
I tried this egg salad at a luncheon and had to have it. I punched it up with pickled banana peppers. It’s a hit with my kids and picky mother. —Lisa Easley, Longview, Texas
I've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin
This is one of those dishes that sounds so wrong but tastes so right! Trust me—barbecue chicken leftovers are fantastic with the fries. We like it with lettuce, tomato and pickle, but you can add almost any toppings you like. —Janet Telleen, Russell, Iowa
Also known as sweet Italian or Tuscan peppers, pepperoncini peppers have a mild taste and heat with just a hint a bitterness. They start out green but ripen to red when mature. Pepperoncini are most often pickled when green and add a lovely tang to pizza, salads and antipasto platters.
We entertain often, and an antipasto platter is one of our favorite crowd-pleasers. Guests love having their choice of so many delicious nibbles, including pepperoni and cubes of provolone. —Teri Lindquist, Gurnee, Illinois
If you like your shredded beef with a little kick, then this recipe is for you. For an even zestier version of this recipe, add another jar of jalapenos or use hot peppers instead of the pepperocinis. —Kristen Langmeier, Faribault, Minnesota
When I needed a party appetizer and couldn’t find a recipe I liked, I created my own. This savory spread boasts the flavors of a classic Italian muffuletta sandwich. —Helen Flamm, Dayton, Ohio
While living in San Diego during college, I had a favorite Greek casual dining spot. Now that I'm back in my hometown, I've re-created some dishes from the Greek diner and it takes me right back. —Jennifer Tidwell, Fair Oaks, California
The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. —Connie Siese, Wayne, Michigan
I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip. —Kris Swihart, Perrysburg, Ohio
It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah
Instead of serving the same taco dip at every family event or potluck, try this light, cool and refreshing Greek dip. It looks and tastes healthy—and it is. —Shawn Barto, Winter Garden, Florida
My husband's family requests this colorful appetizer dish for our annual Christmas Eve potluck. Everyone loves that there are so many delicious ingredients to nibble on. It’s a real crowd-pleaser. —Susan Leighton, Portland, Connecticut
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you'd like. —Deborah Loop, Clinton Township, Michigan
I have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze extras and save for another meal, too! —Trisha Kruse, Eagle, Idaho
Your clan will love these wonderful stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Marie Rizzio, Interlochen, Michigan
Friends love these barbecue sandwiches and often ask me to make them. We double the crowd-pleasing recipe and serve them at potlucks. —Dana Knox, Butler, Pennsylvania
My daughter jokes that I am so predictable when it comes to dining out. I always order chicken souvlaki. So I thought, why not incorporate my favorite Greek dish into a breakfast wrap? It's healthy, tasty and easy to make.—Mary Jo Kempf, West Seneca, New York
I jazz up turkey Creole style with the trinity of onions, bell peppers and celery—plus a stuffing that gets hotter and hotter the longer it sits. —Eric Olsson, Macomb, Michigan
Our big family loves to celebrate with food. Here’s my take on a cheesy Greek spread known as Kopanisti. We serve it with pita crisps or crackers. —Michael Hall, Goodland, Indiana
With only a few ingredients, this roast beef is a snap to throw together. And after cooking all day, the meat is wonderfully tender. —Lauren Adamson, Layton, Utah
I love the versatility of wonton wrappers. You can fill them with any mix of flavors or ingredients to suit your tastes. The first batch of these cups I tried with a Mexican-inspired filling, which was delicious. But this fun version is a spinoff of Philly cheesesteak, one of my favorite sandwiches. —Cyndy Gerken, Naples, Florida
I came up with this idea when we had a dab of leftover French dip. So much fun and a nice twist to leftovers. These are also good with a little hot sauce on the side! —Kelly Williams, Forked River, New Jersey
Garden-fresh veggies are a hit at community potlucks. I carry the dressing in a mason jar to add just before serving. — Jeanette Hildebrand, Stafford, Kansas
Our approach to meatball sandwiches is a simple one: Cook the meatballs low and slow, load them into hoagie buns, and top them with provolone and pepperoncini. —Stacie Nicholls, Spring Creek, Nevada
My hearty lamb bites are delicious and convenient. Assemble them the day before, then pop them under the broiler when the party starts. —Trisha Kruse, Eagle, Idaho
After a hectic day, our family loves coming home to the inviting smell of Italian beef wafting from our slow cooker. The broth makes a perfect au jus. —Keith Sadler, Oran, Missouri
We translated this Mediterranean-inspired favorite from Jenn Tidwell of Fair Oaks, California, into a layered lunch beauty. You’ll get some crunch, a bit of tang and a lot of amazing. —Taste of Home Test Kitchen
You’re probably most familiar with these peppers stuffed into green olives. Pimento is a large, sweet red pepper similar to a bell but with an extra-thick, juicy wall. That makes them a great dipper for dill vegetable dip. They’re also a wise choice for roasting because the skin comes off more easily than other varieties.
Shishito Peppers
bhofack2/Getty Images
Scoville units: 100-1,000
Length: 2-4 in.
This pepper is popular in Japan, where it is often fried, drizzled with sesame oil and soy sauce, and eaten as an appetizer. Shishito peppers are thin-walled with a mild, slightly sweet flavor and also make a tasty addition to tempura.
Paprika Peppers
Oscar Sánchez Photography/Getty Images
Scoville units: 250-1,000 Length: up to 8 in.
This large, cone-shaped pepper originally from Hungary is most often ground and used as powder. The pepper is readily available in grocery stores in powder form with mild heat. Sometimes the peppers are smoked before being ground—smoked paprika has a strong, outdoorsy flavor perfect for dry rubs and barbecue spice. Many cooks like to sprinkle paprika on top of their deviled eggs.
Anaheim Chiles
SageElyse/Getty Images
Scoville units: 500-2,500 Length: 5-6 in.
These large, mild peppers with a curved, tapered shape are incredibly versatile—they make great salsa, are wonderful stuffed and are often used as a substitute for poblano peppers. They’re generally mild enough for family dishes, although those grown in New Mexico can be hotter than those grown in California. Anaheim peppers are a mild form of a Hatch chile and are a key ingredient in this Anaheim chicken tortilla soup.
Poblano Peppers
Edgar Cervantes/Getty Images
Scoville units: 1,000-2,000 Length: 4-5 in.
Poblano peppers are the ultimate pepper for grilling and stuffing because of their thick walls and mild, earthy flavor. They’re generally sold fresh, young and dark green, but once ripened and dried, they’re called ancho peppers and hold much more heat. Prevalent in Southwestern and Mexican cuisine, poblanos are the go-to pepper for the ever-popular chiles rellenos.
My partner adores these saucy stuffed peppers—and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too.
—Elisabeth Larsen, Pleasant Grv, Utah
I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. —Ann Piscitelli, Nokomis, Florida
When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread—it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin
My dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, where I was inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina, dubbed the best chili recipe. —Sarah Farmer, Taste of Home Culinary Director
I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Give your Thanksgiving leftovers a south-of-the-border vibe with these zesty rellenos. They’re easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers, or more or less adobo sauce. —Christine Friesenhahn, Boerne, Texas
My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. —Erica Ingram, Lakewood, Ohio
I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed poblano dish was born. —Amber Massey, Argyle, Texas
I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
This soup delivers a big bowl of fresh comfort—just ask my husband. Toppings like avocado, sour cream and tortilla strips are a must. —Heather Sewell, Harrisonville, Missouri
My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. —Anthony Bolton, Bellevue, Nebraska
Whenever I make this, the bowl is always left empty! The idea for a homemade mango sauce hit me after I saw a chef on television make something similar. It sounded so good, and it wasn't something I could find in a store at the time. The salsa is especially tasty served with artisan chips —the black bean and roasted garlic ones are my favorite. When strawberries are in season, I add them into the mix, too. —Wendy Rusch, Cameron, Wisconsin
We love Mexican flavors and spicy foods––and this recipe has it all. Try serving our flank steak-wrapped peppers with rice, beans and sour cream.—Jane Whittaker, Pensacola, Florida
Roasting the veggies in this rich yet bright quiche intensifies their flavors. And the addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia
Thanks to fresh veggie dishes like this one, I almost forget I'm wheat- and gluten-free. Bacon adds another layer of flavor and depth to this gorgeous side dish. —Darla Andrews, Schertz, Texas
This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. —Laura Davis, Chincoteague, Virginia
I could eat jalapeno poppers all day long, but who wants to say they had seven stuffed peppers for dinner? For this meal-in-one, I use poblanos for my husband and son, and hotter peppers for my daughter and me. —Sherri Jerzyk, Tucson, Arizona
My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. —Brenda Washnock, Negaunee, Michigan
My halibut with a burst of lemon comes together in one pan and stays super moist. Try it with polenta, angel hair pasta or crusty bread. —Danna Rogers, Westport, Connecticut
A local restaurant makes awesome charred tacos that are a lot like these. Their marinade recipe’s a secret, so I invented my own. Light the coals and have them anytime. —Denise Klibert, Shreveport, Louisiana
These fajitas are the best, and a much healthier version of the typically pan-fried ones you find in restaurants. I like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. —Lorrie Grabczynski, Commerce Township, Michigan
Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
I love a good Bloody Mary, which inspired this recipe. The soup packs a spicy punch, and it'll warm you right up on a chilly day. —Amber Massey, Argyle, Texas
Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. —Julie Merriman, Cold Brook, New York
This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Hatch chiles are grown in New Mexico’s Hatch Valley and have been cultivated by New Mexico State University for more than a century. There are so many subvarieties that heat level and size can range dramatically. With a much earthier flavor than similar chiles, Hatch chiles have a delicious, smoky, buttery taste when roasted, and they’re used in both savory and sweet applications (like this amazing peach pie). Because their season is so short—six weeks from August to September—they are often roasted and frozen to be used later in the year. They can be found in upscale grocery stores during the season or in canned and powdered form outside the growing season.
The Hottest Peppers
Jalapeno Peppers
Michelle Arnold / EyeEm/Getty Images
Scoville units: 2,500-8,000 Length: 2-3 in.
Poppers, anyone? Jalapenos are the most popular pepper around for appetizers, salsa and any dishes where you want a manageable but noticeable kick. Harvested green or red (red is a touch sweeter), jalapenos once dried and smoked are called chipotle chiles. The spice level can vary greatly from pepper to pepper, so you may want to test a bite first. Most of the heat is concentrated in the membranes, so remove them if you want to reduce the fire.
I've been told by fellow partygoers that this recipe tastes exactly like a jalapeno popper. I like that it can be made without much fuss. —Ariane McAlpine, Penticton, British Columbia
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There’s no faster way to get a party started than with these bacon jalapeno poppers. Make them ahead and bake just before serving. Even the those who are intolerant of hot peppers will love them. —Dawn Onuffer, Crestview, Florida
Many years ago after I had had knee surgery, a friend brought me a big casserole of mac and cheese along with the recipe. I have fiddled with the recipe over the years, most recently adding jalapenos at the request of my son. What an awesome spicy twist! —Teresa Gustafson, Elkton, Maryland
Mexican culture greatly influences our cuisine, and we eat a lot of spicy foods. In this recipe, the mellow flavor of Swiss cheese cuts the heat of the jalapenos.—Jeanine Richardson, Floresville, Texas
My sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. —Molly Cappone, Lewis Center, Ohio
When I make these bacon-wrapped appetizers, there are no leftovers. They can also be made with mild banana peppers or yellow chili peppers. —Melinda Strable, Ankeny, Iowa
Fresh jalapenos and summer-ripe peaches give this creamy guacamole so much flavor. It's got a little kick, but I love that it's not so spicy it burns off my taste buds! —Colleen Delawder, Herndon, Virginia
I created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas
Pie isn't just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapenos and crumbled Cotija cheese helps turn ordinary spuds into something truly spectacular—especially when served with salsa and sour cream. —Colleen Delawder, Herndon, Virginia
Years ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
I have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
I love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
I love the convenience of slow-cooker recipes for get-togethers. Start these wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. —Ida Tuey, South Lyon, Michigan
I make this turkey bake as a way to get my husband and nieces to eat their vegetables. It's also perfect if you're wondering what to do with leftover turkey. This creamy entree will fill you up fast. —Crystal Kolady, Henrietta, New York
These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
These creamy enchiladas are likely to be as popular at your house as they are at mine. I have many requests for this recipe. For weddings, I place the recipe in a nice casserole dish to give as a gift. —Kaylin DeVries, Magna, Utah
This colorful dish was a hit at a get-together I had for friends. I served the tart with sour cream on the side, a green salad and crusty bread. —Ellen Papa, Miami, Florida.
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. —Donna Kelly, Orem, Utah
My husband and I love this BBQ chicken pizza recipe, especially when we take it up a notch by adding other toppings that we love, including smoky bacon and creamy Gorgonzola. My mouth starts to water just thinking about it! —Megan Crow, Lincoln, Nebraska
If I'm cooking for a party or family get-together, I can put this beef in the slow cooker in the morning and then concentrate on other preparations. It's a timesaver that never fails to get rave reviews. —Ginny Koeppen, Winnfield, Louisiana
These buffalo chicken poppers combine the flavor of hot wings and jalapeño appetizers to make a snack greater than the sum of their parts. —Barbara Nowakowski, Mesa, Arizona
Ranch dressing got its start on a real dude ranch in California. Punch up the western original with green salsa, green chiles, jalapenos and cilantro for more color and spice. Serve the dip along with your favorite wings to feed a crowd. —Lindsay Duke, Goodrich, Texas
This seafood starter is so good that it makes me love a food I usually don't—radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. —Heidi Knaak, Liberty, Missouri
Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. —Julie Merriman, Cold Brook, New York
My workplace had an appetizer contest, and I won it with my jalapeno and cheese dip. Every time I take it anywhere, folks empty the slow cooker. —Bev Slabik, Dilworth, Minnesota
I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania
With the help of my food processor, I can have fresh homemade salsa ready in just 15 minutes. The lime juice works wonders in bringing out all the flavors, and you can really taste the cilantro. —Amber Massey, Argyle, Texas
These easy appetizers are always a hit at parties! Zesty strips of chicken and bits of onion sit in jalapeno halves that are wrapped in bacon and grilled. Serve them with blue cheese or ranch salad dressing for dipping. —Leslie Buenz, Tinley Park, Illinois
I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
I threw this together after an overzealous trip to the farmers market! My family loved it from the first bite. You can serve it right away but the best flavor is achieved after letting the salsa rest in the refrigerator for a few hours. —Andrea Heyart, Aubrey, Texas
My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers.
—Suzanne Caldwell
Artesia, New Mexico
Everyone loves spinach dip, and this version is as easy as it is delicious. Just mix the ingredients together in the slow cooker for a savory and creamy appetizer. —Michaela Debelius, Waddell, Arizona
If you like foods that pack a bit of a punch, you’ll love these jalapeno poppers filled
with sausage and cheese. This is one of my favorite recipes for parties. —Rachel Oswald, Greenville, Michigan
I used to live in Texas and since moving away, missed those classic Tex-Mex flavors that were always such a big part of my meals. I decided to create a fresh and healthy salad that reminds me of traditional pico de gallo. My friends especially love it because it's so different; it's always a pretty popular dish at our gatherings. —Tammy Davis, Arlington, Virginia
What do you get when you combine a jalapeno popper and a classic burger? This fantastic recipe! It takes the essential components of a popper and encases them in a juicy patty for a burst of flavor in every bite. —Jo Davison, Naples, Florida
Fresh pineapple stars in this fruity guacamole that sure hits the spot! Both kids and adults have enjoyed it as a poolside snack or as a satisfying appetizer at a summer barbecue. —Sarah White, Salt Lake City, Utah
Catfish fillets are rubbed with a blend that includes chili powder, cumin, coriander, cayenne and paprika, then topped with homemade salsa. A green salad, garlic bread and baked sweet potatoes round out the meal nicely.
—Bruce Crittenden
Clinton, Mississippi
Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio
Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
Pretty flecks of jalapeno and red peppers peek out from this golden cornbread. It has a mild flavor that appeals to most palates. —Ila Bray, Pelham, North Carolina
This chicken nachos recipe is delicious and so simple. Rotisserie (or leftover) chicken keeps it quick, and the seasonings and splash of lime juice lend fantastic flavor. My husband enjoys this snack so much that he often requests it for dinner! —Gail Cawsey, Geneseo, Illinois
Cream cheese frosting may seem like an unlikely partner for a jalapeno and cornmeal cupcake, but we guarantee the treats are sure to please! —Tina Bellows, Racine, Wisconsin
These fajitas are the best, and a much healthier version of the typically pan-fried ones you find in restaurants. I like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. —Catherine Hollie, Cleveland, Texas
I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois
This is the snack my family usually requests. We especially like to make this zippy dip on camping trips because it travels so well. —Lorene Goodwin, Belle Fourche, South Dakota
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It’s yummy with tortilla chips and as a topping for meat, poultry and fish. —Alicia DeWolfe, Gloucester, Massachusetts
If you own a barbecue joint like I do, you pretty much dream about barbecue in your sleep. Jalapeno poppers are also one of my favorite appetizers, and this recipe is a great way to combine those foods. They’re very popular on the menu at my restaurant. Try your own variation by stuffing the peppers with cooked chicken or beef. —Taylor Hicks, Birmingham, Alabama
Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on a fab antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
This colorful relish is a favorite with friends and family because it tastes amazing on just about everything. I like to serve it over cream cheese or a block of sharp cheddar cheese along with crackers or French baguette slices. I also include a jar in gift baskets. —Barbara Pletzke, Herndon, Virginia
Serrano peppers look like a smaller, elongated jalapeno and are a good next step up on the heat scale. Their thin skin doesn’t need peeling, so you can roast them and dice them right into your favorite salsa recipes. While some serranos can be mild, it’s tough to know what you’ll get because they can vary widely in heat.
Last year was the first time I had ever grown tomatillos. They were so abundant that I had enough to eat fresh, give away and freeze for future gatherings. What I didn't expect was how well the salsa would freeze. I do like to add an extra zip by juicing a fresh lime into the salsa after it has thawed. —Kim Banick, Salem, Oregon
My husband and I had huevos rancheros while visiting Cuernavaca, Mexico, and he loved the meal so much he asked me to cook it for him when got home. My version is suited to my family's preference for sunny side up eggs, but poached or scrambled eggs would be just as tasty. —Cheryl Woodson, Liberty, Missouri
If you're serious about guacamole, use a molcajete. The lava stone makes a big difference on the pepper paste and is fun for guests. — Laura Levy, Lyons, Colorado
I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
Pad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. —Julie Merriman, Seattle, Washington.
I dedicate these slow-simmered tostadas to my husband, the only Italian man I know who can’t get enough of Mexican flavors. Pile on your best toppings. —Teresa DeVono, Red Lion, Pennsylvania
Ceviche is a seafood dish of raw fish marinated in citrus juice, which “cooks” the fish without heat. This version starts with cooked shrimp and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin
When I make burgers or hot dogs for boating or barbecues, I do a take-along topping that tastes like relish meets salsa. Pile it on anything! —Valonda Seward, Coarsegold, California
Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. —Donna Goutermont, Sequim, Washington