Different types of peppers number in the thousands, so how do you choose the right one? It gets even more confusing when you realize that one pepper variety often has two names depending on whether it’s fresh or dried. For example, that fresh poblano pepper 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 will help you sort out the different types of peppers most commonly found in grocery stores and farmers markets so you’ll know if they’re mild, medium or flaming hot.
What is a Scoville Heat Unit?
In 1912, Wilbur Scoville devised a method to determine the heat level (spiciness) of foods and, although more scientific now, the Scoville Heat Unit scale is still used today. The sensation of heat associated with eating peppers is due to the chemical capsaicin—the more capsaicin, the hotter the pepper. While a sweet bell pepper may have a score of zero, the hottest peppers can rank at more than 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 greater than 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
0 Scoville units
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, and the orange variety is a bit less flavorful than the red. Bell peppers have thick flesh, are crunchy and juicy, and 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. Male bell peppers have three lobes and are a good choice for roasting and making stuffed peppers.
Our Favorite Bell Pepper Recipes
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Goat Cheese Spread in Roasted Pepper Cups
I had a similar dish in a restaurant in Seattle, and when I returned home I just had to try my hand at making it. This is the fantastic result. I've taken it to work for parties and my boss once commented, "It's so good, it must be illegal."—Jenny Rodriquez, Pasco, Washington
Sausage and Pepper Sheet-Pan Sandwiches
Sausage with peppers was always on the table when I was growing up. Here's how I do it the easy way: Just grab a sheet pan and the ingredients, then let the oven do the work. —Debbie Glasscock, Conway, Arkansas
Heirloom Tomato & Zucchini Salad
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
Fajita in a Bowl
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
Veggie-Packed Strata
This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama
Grilled Red Pepper Dip
We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. —Donna Alwine, Bloomington, Indiana
Sweet Pepper Skillet
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
Roasted Cauliflower & Red Pepper Soup
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
Moist Red Pepper Cornbread
The name of this recipe says it all—except how delicious they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
Roasted Tomato Salsa
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
Sausage and Blue Cheese Stuffed Peppers
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
Zucchini Crust Pizza
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
Chicken Sausages with Polenta
I get a kick out of serving this chicken sausage dish—everyone's always on time for dinner when they know it's on the menu. —Angela Spengler, Tampa, Florida
Roasted Red Pepper Tapenade
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
Sweet Pepper Pesto Pasta
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
Red Pepper Soup
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
Summer Bounty Ratatouille
The name says it all! Make use of your garden's surplus with this comforting dish. Pronounced ra-tuh-TOO-ee and originating from France’s Nice, ratatouille is 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
Roasted Pepper Salad with Balsamic Vinaigrette
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I’d love to have my own Italian restaurant someday.—Seth Murdoch, Red Rock, Texas
Orzo with Peppers & Spinach
Sweet bell peppers are a good source of vitamin C, which helps the body fight infection and absorb folate and iron. And what bright flavor and color! —Tammi Kettenbach, Jerseyville, Illinois
Roasted Red Pepper Triangles
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
Slow-Cooked Stuffed Pepper Stew
This is my go-to pepper stew. When my garden yields green peppers, I dice and freeze them for those cold, blustery days to come.—Debbie Johnson, Centertown, Missouri
Linguine with Broccoli Rabe & Peppers
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
Apple & Sweet Pepper Relish
Before you turn your apples into cobbler or pie, consider this unique relish. On burgers, brats or served along side pork, this sweet and savory condiment will be a game-changer at your next cookout. —Janette Schulz, McDonough, Georgia
Turkey-Thyme Stuffed Peppers
Chloe, my 3-year-old, is a big fan of these healthy peppers, which have a great thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania
Roasted Red Pepper Bread
This savory bread is moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. It’s great served as an appetizer or alongside your favorite dinner entree.—Cheryl Perry, Hertford, North Carolina.
Vegetable & Beef Stuffed Red Peppers
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
Sweet Onion & Red Bell Pepper Topping
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
Unstuffed Peppers
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
Grilled Peppers and Zucchini
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
Grilled Potatoes & Peppers
My husband, Matt, grills this recipe for both breakfast and dinner gatherings. Besides the company, the potatoes are one of the best parts! —Susan Nordin, Warren, Pennsylvania
Grilled Cheese & Pepper Sandwiches
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
Black Beans with Bell Peppers & Rice
My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virgina
Beef & Pepper Skillet
I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy—and downright good!—for my family as possible. —Jenny Dubinsky, Inwood, West Virginia
Roasted Pepper Potato Soup
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
Roasted Vegetable Strata
With the abundance of zucchini my family has in the fall, this is the perfect dish to use what we have. Cheesy and rich, this is a warm, classic breakfast dish sure to please! —Colleen Doucette, Truro, Nova Scotia
Calico Pepper Frittata
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
Spicy Beef & Pepper Stir-Fry
Think of this stir-fry as your chance to play with heat and spice. I balance the beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida
Chicken Sausages with Peppers
Chicken sausage is a lower-calorie alternative to its pork counterpart, but it doesn't skimp on the bold, savory flavors you love. Try it with sweet, crunchy bell peppers for a fast and healthy dinner. —Deborah Schaefer, Durand, Michigan
Four-Pepper Egg Casserole
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
Herbed Harvest Vegetable Casserole
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
Chicken Salad-Stuffed Peppers
We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. — Mary Marlowe Leverette, Columbia, South Carolina
Cheese & Red Pepper Latkes
These zesty latkes combine three cheeses with a handful of garlic and a colorful burst of red peppers. Shred the potatoes the night before to make dinner easier. —Christine Montalvo, Windsor Heights, Iowa
Steamed Mussels with Peppers
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
Asparagus and Red Pepper Frittata
What a tasty way to start a morning! This frittata is enriched with asparagus, potatoes, peppers, herbs and a wonderful blend of cheeses. Serve with a side of seasonal fruit. —Toni Donahue, Westerville, Ohio
Mexican 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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Banana Peppers
0-500 Scoville units
Length: 2-3 in.
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, don’t confuse them with Hungarian wax peppers, which are much hotter. Banana peppers have a mild, sweet taste that adds flavor to sandwiches, pizza and Greek salads. Try the pickled variety in this Italian Basil Pasta Salad.
Our Top 10 Banana Pepper Recipes
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Chicken-Stuffed Cubanelle Peppers
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
Mojito-Style Yellow Tomato Salsa
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
Pickled Sweet Peppers
I'm in my eighties and still 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
Tex-Mex Cheesesteak Sandwiches
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
Feta Shrimp Tacos
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
Summer Sub Sandwich
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
Chili Macaroni and Cheese
What could be tastier and great on a cold winter day than chili, 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
Deviled Egg Spread
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
Mediterranean Turkey Skillet
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
BBQ Chicken Waffle Fries
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
Pepperoncini
0-500 Scoville units
Length: 2-3 in.
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 green and add a lovely tang to pizza, salads and antipasto platters.
Here's what to do with pepperoncini
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Antipasto Platter
We entertain often, and this antipasto plate is on of our favorite party pleasers. It's such a refreshing change from the usual chips and dip. —Teri Lindquist, Gurnee, Illinois
Spicy Shredded Beef Sandwiches
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 jalapenos or use hot peppers instead of the pepperocinis.—Kristen Langmeier, Faribault, Minnesota
Muffuletta Cheesecake
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
Chopped Greek Salad
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 recreated some dishes from the diner and it takes me right back. —Jennifer Tidwell, Fair Oaks, California
Four-Tomato Salsa
A 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
Favorite Italian Beef Sandwiches
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
Pickled Pepperoncini Deviled Eggs
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
9-Layer Greek Dip
Instead of the same taco dip at every family event or potluck, try this light, cool and refreshing Greek dip. It both looks and tastes healthy. —Shawn Barto, Winter Garden, Florida
Hot Antipasto
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
Italian Salad with Lemon Vinaigrette
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and seasoning. Add tomatoes and carrots if you like. —Deborah Loop, Clinton Township, Michigan
Chicago-Style Beef Rolls
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
Mediterranean Turkey Potpies
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
Slow Cooker BBQ Ham Sandwiches
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
Feta Scrambled Egg Wraps
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
Creole Roasted Turkey with Holy Trinity Stuffing
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
Three-Cheese Pepperoncini Spread
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
Family-Favorite Italian Beef Sandwiches
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
Philly Cheesesteak Won Ton Cups
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 I tried used a Mexican-inspired filling, which was delicious. These wonton cups are a spinoff on Philly cheesesteak, one of my favorite sandwiches. —Cyndy Gerken, Naples, Florida
French Dip Tacos
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
Italian Fresh Vegetable Salad
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
Slow Cooker Meatball Sandwiches
Our approach to meatball sandwiches is a simple one: Cook the meatballs low and slow, load into hoagie buns and top with provolone and pepperoncini. —Stacie Nicholls, Spring Creek, Nevada
Honey-Mint Lamb Skewers
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
Italian Sirloin Beef Sandwiches
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
Chopped Greek Salad in a Jar
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
Pimento Peppers
100-500 Scoville units
Length: 3-4 in.
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
100-1,000 Scoville units
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
250-1,000 Scoville units
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. It also is smoked and ground, which has a strong, outdoorsy flavor perfect for dry rubs and barbecue spice. Many cooks like to sprinkle paprika powder on top of their deviled eggs.
Anaheim Chiles
500-2,500 Scoville units
Length: 5-6 in.
These large, mild peppers with a curved, tapered shape are versatile in the kitchen and 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 (see below) and make great salsa, are wonderful stuffed and are often used as a substitute for poblano peppers. They’re a key ingredient in Anaheim chicken tortilla soup.
Hatch Chiles
1,000-8,000 Scoville units
Length: 4-12 in.
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 from one to another. With a much earthier flavor than similar chiles, Hatch chiles have a delicious, smoky, buttery taste when roasted, and they’re used in 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.
Poblano Peppers
1,000-2,000 Scoville units
Length: 4-5 in.
Poblano peppers are the ultimate 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. Confusing, I know—same pepper, two names and different heat levels. Poblanos are prevalent in Southwestern and Mexican cuisine, and are the go-to pepper for the ever-popular chiles rellenos. For a twist, try them in these chicken-chile relleno tacos.
Here's what to do with poblano peppers
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Easy Stuffed Poblanos
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
Farmers Market Enchiladas
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
Slow Cooker Chipotle Beef Carnitas
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
Garden Vegetable Cornbread
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 like my grandma and mom did, and that's how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin
The Best Ever Chili
My dad and my father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, inspired by the fresh and fragrant chili 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. —Sarah Farmer, Taste of Home Culinary Director
Zucchini Pico de Gallo Salsa
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
Turkey and Cornbread Stuffed Poblanos
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 adobo sauce. —Christine Friesenhahn, Boerne, Texas
Chicken Chiles Rellenos Casserole
My husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chilies satisfies our craving for dinner at a Mexican restaurant. —Erica Ingram, Lakewood, Ohio
Fiery Stuffed Poblanos
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 chili dish was born. —Amber Massey, Coppell, Texas
Chicken Verde Quesadillas
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
Slow-Cooked Chicken Enchilada Soup
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
Spicy Pork & Green Chili Verde
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
Pepper Mango Salsa
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
Beef-Wrapped Stuffed Peppers
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
Roasted Vegetable and Chèvre Quiche
Roasting the veggies in this rich-yet-bright quiche intensifies their flavors. And the addition of fresh goat cheese lends a wonderful creamy tangyness. —Laura Davis, Chincoteague, Virginia
Carrot and Kale Vegetable Saute
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
Mexican Chorizo and Corn Soup
This filling soup is great 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 Island, Virginia
Dinner Poppers
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
Grilled Flank Steak with Summer Relish
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
Tomato-Poached Halibut
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
Chiles Rellenos Grilled Chicken Tacos
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
Marinated Steak & Pepper Fajitas
These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
Chili-Stuffed Poblano Peppers
While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this new favorite recipe, stuffed poblano peppers. —Lorrie Grabczynski, Commerce Township, Michigan
Grilled Southwestern Steak Salad
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
Summer Garden Fish Tacos
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
Bloody Mary Soup with Beans
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
Queso Fundido
Dig into this rich, warm one-skillet dip, topped with fresh tomato and green onions, and enjoy the gooey cheese and spicy kick from the chorizo and pepper jack. —Julie Merriman, Seattle, Washington
Zucchini Salsa Verde
This is the best green salsa ever; it's bright and sweet with just the right hint of spice. —Donna Kelly, Provo, Utah
Black Bean, Chorizo & Sweet Potato Chili
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
Grilled Southwestern Potato Salad
This salad is great 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
Now We’re Getting to the Hot Stuff!
Jalapeno Peppers
2,500-8,000 Scoville units
Length: 2-3 in.
Poppers, anyone? This could be 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. (That double name thing again.) 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 seeds and membranes, so remove them to reduce the fire.
Ways to use jalapenos
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Smoky Jalapenos
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
Jalapeno Chicken Enchiladas
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
Black Bean Tart
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.
Roasted Tomato Salsa
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
Barbecue Chicken Pizza
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
Spicy French Dip
If I'm cooking for a party or a family get-together, I can put this beef in the slow cooker in the morning and then concentrate on other preparations. It's a time-saver that never fails to get rave reviews. —Ginny Koeppen, Winnfield, Louisiana
Buffalo Wing Poppers
The taste of buffalo wings and pepper poppers pair up in this appealing appetizer. It will disappear fast-so make a double batch, and have copies of the recipe handy. —Barbara Nowakowski, Mesa, Arizona
Jalapeno Popper Mega Burgers
If you like a little spice in your food, these big stuffed burgers are for you. Just have plenty of frosty cold drinks on hand to serve with them. —Kris Swihart, Perrysburg, Ohio
Jalapeno Ranch Dip
Ranch dressing got its start on a real dude ranch in California. Punch up the Western original with green salsa, green chilies, jalapenos and cilantro for more color and spice. Serve the dip along with your favorite wings to feed a crowd. —Lindsay Duke, Goodrich, Texas
Spicy Shrimp & Crab Cocktail
I don’t usually like radishes, but I love them in this shrimp cocktail. Serve it straight up, with tortilla chips or on a bed of butter lettuce. A zippy Bloody Mary mix works just as well as spicy V8. —Heidi Knaak, Liberty, Missouri
Black Bean, Chorizo & Sweet Potato Chili
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
Jalapeno Popper & Sausage Dip
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
Grilled Pork with Avocado Salsa
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.
Jalapeno Pepper Jelly
My family relishes this jelly served with meat or spread on crackers with cream cheese. It's in hot demand as a gift. —Bev Elliott, Peotone, Illinois
Salsa Roja
Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies, or my favorite, lime tortilla chips. —Amber Massey, Coppell, Texas
Southwestern Shrimp with Salsa
I prefer grilling in the summer because you don't need to turn on the stove and heat up the house. If you want to get fancy, serve it in a chilled martini glass for a beautiful presentation. The rice and/or shrimp can be cooked a day ahead and refrigerated until serving. —Lindsay Matuszak, Reno, Nevada
Jalapeno Chicken Wraps
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
Mexicali Chicken
This recipe has been a family favorite for many years. It’s great served with Spanish rice and refried beans. Cilantro may be added to the salsa, if desired. —Avanell Hewitt, North Richland Hills, Texas
Refrigerator Jalapeno Dill Pickles
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
Spicy Watermelon Salsa
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
Land of Enchantment Posole
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
Maple Jalapenos
Craving something sweet with a little bit of heat? Try these creamy, sweet, hot and savory treats. One bite, and you won’t be able to stop! —Nicole Larson, American Fork, Utah
Jalapeno Spinach Dip
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
Sausage-Stuffed Jalapenos
If you like foods that have a little kick, you'll love these zippy cheese-and-sausage-filled jalapenos. The recipe is one of my favorites for parties. —Rachel Oswald, Greenville, Michigan
Texas Tabbouleh
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
Jalapeno Popper Burgers
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
Tropical Guacamole
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
Southwestern Catfish
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
Sweet & Spicy Jalapeno Poppers
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 hot pepper intolerant will love them. —Dawn Onuffer, Crestview, Florida
Tex-Mex Summer Squash Casserole
Mild-flavored yellow squash gets a big boost from flavor-packed chilies, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio
Creole Cornbread
Cornbread is a staple of Cajun and Creole cuisine. This is an old favorite that I found in the bottom of my recipe drawer, and it really tastes wonderful. —Enid Hebert, Lafayette, Louisiana
Corn 'n' Squash Quesadillas
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
Peppered Corn Bread
Pretty flecks of jalapeno and red peppers peek out from this golden corn bread. It has a mild flavor, which appeals to all palates. —Ila Bray, Pelham, North Carolina
Baked Chicken Nachos
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 likes this snack so much that he often requests it for dinner! —Gail Cawsey, Geneseo, Illinois
Jalapeno Popper Corn Cupcakes
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
Marinated Steak & Pepper Fajitas
These are the best fajitas ever, and a much healthier version of the typically pan-fried fajitas you find in restaurants. I also like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
Grilled Jalapenos
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
Chicago-Style Hot Giardiniera
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
Jalapeno Bean Dip
This is the snack my family usually requests. We especially like to make this zippy dip on camping trips. —Lorene Goodwin, Belle Fourche, South Dakota
Raspberry-Onion Jalapeno Chutney
Sweet raspberries and spicy jalapenos come together to create a chutney that tastes terrific on top of cream cheese or over grilled chicken. —Jo-Anne Cooper, Camrose, Alberta
Smoky Grilled Corn Salsa
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
Taylor's Jalapeno Poppers
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
Sweet & Spicy Pickled Red Seedless Grapes
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 an antipasto, pickle or cheese tray.—Cheryl Perry, Hertford, North Carolina
Autumn Pepper Relish
This colorful pepper relish is a favorite with friends and family—everyone always asks for the recipe because it tastes great on just about everything. I like to serve it over cream cheese with crackers or a sliced French baguette. I also include a jar in gift baskets. —Barbara Pletzke, Herndon, Virginia
Serrano Chiles
10,000-25,000 Scoville units
Length: 1.5-2.5 in.
Serrano peppers look like a smaller, elongated version of a 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.
Here's what to do with serrano peppers
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Zesty Salsa Verde
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
Huevos Rancheros with Tomatillo Sauce
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
Peachy Serrano Pepper Wings
Bring the heat and a kiss of sweet peach jam to the table with these irresistible sriracha chicken wings. —Crystal Holsinger, Waddell, Arizona
Three-Pepper Guacamole
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
Spiced Grilled Chicken with Cilantro Lime Butter
This grilled chicken gets a lovely pop of color and flavor from the lime butter—don't skip it! —Diane Halferty, Corpus Christi, Texas
Homemade Spicy Hot Sauce
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
Tropical Sweet Potato Salad
I had an abundance of sweet potatoes, so I put them to work and came up with this sweet and spicy salad. —Crystal Jo Bruns, Iliff, Colorado
Triple Sausage Breakfast Bake
This over-the-top breakfast has great flavors—smoky, sweet and spicy. It's a really meaty meal. —Thomas Faglon, Somerset, New Jersey
Polenta Cakes with Fresh Salsa
These polenta cakes are the perfect way to switch up your summer menu. —Jacque O'Connor, Chicago, Illinois
Shrimp Pad Thai Soup
Pad thai is one of my favorite foods, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional pad thai. —Julie Merriman, Seattle, Washington.
Slow Cooker Beef Tostadas
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
Lime-Marinated Shrimp Salad
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
Burgers with Spicy Dill Salsa
When I make burgers or hot dogs for boating or barbecues, I do a topping that tastes like relish meets salsa. Pile it on any griller you like. —Valonda Seward, Coarsegold, California
Spicy Chunky Salsa
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
Olive Caprese Salad
When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
Sesame Turkey Stir-Fry
I really like the rich taste of sesame oil in this Thai-inspired dish. If you don't have it, canola oil does the trick, too. To get a similar nuttiness, toss in a handful sliced almonds before serving. —Kelli Whiting, Fortville, Indiana
Chicago-Style Hot Giardiniera
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
Avocado Crab Boats
These boats are great with tortilla chips, beans or rice. You can also cover them, pack them on ice, and take them to a picnic or potluck. Straight from the oven or cold, they're always delicious. —Frances Benthin, Scio, Oregon
Khmer Pickled Vegetable Salad
I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with satay chicken. —Hannah Heavener, Belton, Texas
Rainbow Fruit Toast
Nothing will brighten up your morning more than one of these colorful and tasty toasts. —Shannon Roum, Taste of Home Food Stylist
Melon with Serrano-Mint Syrup
This is just one of the recipes I developed to take advantage of the fresh mint I grow nearly year-round. The serrano pepper is a nice contrast to the sweetness of the syrup and salad. —Jennifer Fisher, Austin, Texas
Giardiniera
Sweet and tangy, this Italian condiment is packed with peppers, cauliflower, carrots and other crisp-tender veggies. It’s perfect to offer alongside pickles or olives on a relish tray. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Crisp & Spicy Cucumber Salad
Rice vinegar, sesame oil and cayenne create a sweet-hot Asian flavor that will light up your taste buds! —Alivia Dockery, Jensen Beach, Florida
Barbecue Brats & Peppers
We live in brat country, and this barbecue-style recipe feeds a crowd. The sauce gives it a welcome change from the same old grilled bratwurst. — Maria Zrucky, Kronenwetter, Wisconsin
Shrimp Avocado Salad
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Cayenne Peppers
30,000-50,000 Scoville units
Length: 3-5 in.
While fresh cayenne peppers mature from green to red and are long, skinny, curved and very hot, this variety is usually sold dried and ground. A staple in most kitchens, it lends nice heat to soups, meats and even desserts. If you like heat, try making cayenne pretzels for your next party. And that bottle of red pepper flakes we like on our pizza? It’s usually a combination of peppers, but it’s cayenne that gives it the heat.
Thai Chiles
50,000-100,000 Scoville units
Length: 1-2 in.
There are 79 separate varieties of Thai chiles, all hot and spicy. A staple of southeast Asian cuisine, Thai peppers add lots of heat to sauces, fish and curries. Most grocery stores carry them in the fresh produce section, or you may find them canned in the international foods section. Get used to their heat with Thai chili sauce in colorful shrimp pad Thai.
Scotch Bonnet Peppers
100,000-325,000 Scoville units
Length: 1-2.5 in.
Scotch Bonnet’s squashed shape resembles a Scottish hat, or Tam O’ Shanter, thus the name. It’s the most popular pepper in the Caribbean—very hot but with an underlying sweetness that lends itself well to that region’s cuisine, particularly in pepper sauce or jerk chicken. Brightly colored yellow, orange or red, Scotch Bonnets are a good substitute for habanero peppers.
Habanero Peppers
150,000-350,000 Scoville units
Length: 2 in.
This little pepper packs a fierce heat that’s complemented by a subtle, fruity flavor. Orange is the most common color, but they can be red, white or brown. Habaneros are particularly good for salsa, hot sauce and jerk recipes. Add zest to grilled pork, chicken or salmon with a topping of Jerk-Spiced Mango Pineapple Chutney.
These habanero recipes are on fire!
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Homemade Spicy Hot Sauce
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
Habanero Strawberry Jam
I love spicy and sweet dishes! This tastes excellent layered over a bar of cream cheese and served with crackers, or you can slather it on a toasted English muffin. Yum! —Sarah Gilbert, Aloha, Oregon
Matt's Jerk Chicken
Get ready for a trip to the Islands. You may think jerk chicken is complicated, but really, all it takes is time. Throw on some tunes, grab an icy drink and prepare to be transported. Have a smoker? You can smoke the chicken first and finish it on the grill. —Jenn Hall, Collingswood, New Jersey
Jerk-Spiced Mango Pineapple Chutney
I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.—Sugiyarti Jorgenson, Kodiak, Alaska
Apricot Habanero Jam
This jam is excellent warmed and brushed over a baking pork roast. It has an appealing spicy-sweet taste. —Megan Taylor
Easy Ropa Vieja Stew
Use your slow cooker for this meaty Cuban classic, which offers bold flavors without a lot of hands-on time. —Denise Nyland, Panama City, Florida
Roast Beef Caribbean Style
This recipe took first place in the 2011 South Dakota Beef Cook-off. Cooking the roast uncovered for the first 30 minutes gives it a crusty exterior similar to barbecued brisket, and the flavorful sauce adds just a hint of heat. —Susan Patrick Watertown, SD
Chunky Salsa
This fresh-tasting salsa is wonderfully chunky. If you like it hotter, add more habanero peppers; if you prefer a mild salsa, add fewer. —Dana Hayes, Canton, Ohio
Pomegranate Pepper Jelly
Stirring pomegranate juice into my jalapeno jelly creates a beautiful red version for the holidays. Spread it on crackers, fish or poultry. My husband even uses it as a dip for Mexican food! —Katherine Metz, Sharpsburg, GA
Caribbean Grilled Ribeyes
I made this mind-blowing steak with my father-in-law in mind. He loved it, and so did everyone else. You can serve it as part of all types of meals, but it's especially good alongside seafood. —De'Lawrence Reed, Durham, North Carolina
Sue’s Spicy Tomato Basil Tortellini
A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida
Ghost (Bhut Jolokia) Chiles
855,000-1,041,427 Scoville units
Length: 2-3 in.
What can you say about a pepper that is so hot the Indian government has made it into military grade smoke bombs? At one time a Guinness World Record holder as the hottest pepper around, it has since been eclipsed but is still too hot to handle for many people. You can find bottled ghost pepper sauces, and if you can handle the heat, go for it, but PROCEED WITH CAUTION!
Carolina Reaper Peppers
1,400,000-220,000,000
Length: 1.5-2 in.
The name should say it all. In November 2013, Guinness World Records named the Carolina Reaper the new official reigning champ in the hottest pepper contest. Developed by Smokin’ Ed Currie in South Carolina, this pepper gives new meaning to the term flaming hot. I wouldn’t advise eating it raw, and never handle it with bare hands. Surprisingly, the Carolina Reaper is very flavorful and sweet for a super-hot pepper, so sauces made from it can be tasty if you don’t mind eating something akin to pepper spray.
Handle with Care
Keep in mind that, in general, the smaller the pepper the hotter. My heat tolerance index for peppers hovers somewhere around a jalapeno, so I don’t need to worry much about handling super hot peppers—because I don’t. I’m perfectly content with simple stuffed pepper recipes that don’t make my eyes water. But be aware that if you do handle them, very hot peppers can cause a severe reaction. Always wear gloves, avoid touching your face and eyes, and wash your hands thoroughly after handling. If your hands sting after handling peppers, wash them in whole milk or yogurt. Eat a very hot pepper and find your mouth on fire? Dairy comes to the rescue again. Reach for a glass of whole milk, not water. Milk works to dissolve capsaicin, while water will simply spread it around. And if you’ve added a bit too much spice to your dish, tone it down by adding dairy, potatoes, sugar or peanut butter.
