14 Peppers and Chiles You Should Know About

With thousands of peppers and chiles to choose from, it can be difficult to know which one to use for your recipe. Cooking with peppers and chiles is easy once you know a few key facts.

We want to help make it easier for you! This guide provides an overview of 14 different peppers and chiles that you should know about – many of them are readily available locally, so we’ll also give you a couple of pointers as to how you can use them!

Know your peppers

Bell peppers, chile peppers, and dried chiles have unique ways of adding spice and flavor to dishes. This section outlines basic facts about peppers and chiles, including their appearance, taste, and the foods they work well with. We’ll highlight how they vary in spiciness, which ranges from 0 Scoville heat units (SHU) (not spicy) to 350,000 SHU (very spicy).

Bell peppers

Bell peppers are the sweetest and least spicy of the peppers (0 SHU). The color of bell peppers depends on when it was harvested: green bell peppers are picked before they begin to ripen, while red bell peppers are picked when they are fully mature. Bell peppers can be eaten raw or cooked into a stir-fry. Yellow and red bell peppers – the ripest versions – are also good for grilling and roasting.

1. Green

Green bell peppers are one of the most popular kinds of peppers. Because they were harvested before maturation, they are not as sweet as the other bell pepper varieties. Green bell peppers have an earthy, tangy flavor that many find refreshing. They pair well with tomatoes and are good in sauces, pizza, and kabobs.

2. Red

Red bell peppers are the ripest and the sweetest of the bell peppers variants. They are sometimes referred to as the “King of the Grill” because they hold char-grilled flavor well. This is a versatile pepper – in addition to grilling well, red bell peppers can be used in smoothies, salads, and pastas. They are a good source of beta-carotene and vitamins A and C.

3. Yellow

Yellow bell peppers have a sweet flavor and are good for juicing. Like their red counterpart, they do a good job of holding the char-grilled flavor of the grill. Yellow bell peppers are a good source of folate, niacin, and vitamin C.

4. Orange

Orange bell peppers have a fruity, tangy flavor. Though they are not as good for grilling as red or yellow bell peppers, orange bell peppers do well in salads and sauces. They are a good source of antioxidants, fiber, folic acid, iron, and vitamin C.

Chile peppers

Chile peppers are a fundamental part of Mexican cuisine. Chefs such as Gabriela Camara, Yotam Ottolenghi, and Gordon Ramsey use “chiles” and “peppers” interchangeably to refer to these peppers. Chile peppers can be eaten raw, added to salsas, or cooked into soups and are sure to add color, heat, and texture to your dish.

5. Fresno

Fresno peppers are small and red in appearance with a spicy, sweet flavor. Fresno peppers have a SHU rating of 2,500-10,000. They can be roasted and incorporated into dips, soups, stews, and more: Gordon Ramsay uses Fresno peppers in his Chile Beef Lettuce Wraps.

6. Habanero

Habanero peppers are small, round, and orange or red in appearance. They are very spicy – 100,000-350,000 SHU – so it’s recommended that you wear plastic gloves when preparing them. These peppers are commonly used in salsas and sauces.

7. Jalapeño

Jalapeños are the most recognizable of the chile peppers. They have a smooth green or red appearance and are moderately spicy. Jalapeño peppers have a SHU rating of 2,500-8,000. Jalapeños are best served whole and charred, often as part of a taco dish.

8. Poblano

Poblano peppers are large and green or red in appearance. They are typically a mild pepper, ranging between 1,000 and 1,500 SHU. Poblano peppers are often stuffed to make chile relleno and can also be used in guacamole or soup.

9. Serrano

Serrano peppers are smooth and green. Their spice level varies significantly based on the size of the pepper, ranging from 8,000-22,000 SHU. Serrano peppers are ideal for salsas, pico de gallo, and guacamole.

Dried chiles

To optimize the flavor of dried chiles, soak them in hot water for about 30 minutes before using them in a recipe. They are often toasted on a griddle and added to pastes, salsas, and sauces.

10. Ancho

Ancho chiles are the dried version of poblano chiles. They have a mild spiciness – 1,000-1,500 SHU – and a fruity, smoky flavor. Ancho chiles are widely used in mole and enchilada sauces.

11. Arbol

Arbol chiles are red, long, and slender used in both cooking and decorating. They have a SHU rating of 15,000-30,000. When cooked, this chile adds an earthy, nutty flavor to salsas and sauces. Arbol chiles are also aesthetically pleasing and are often used in decorative wreaths and garnishes.

12. Cascabel

The cascabel chile is sometimes referred to as the “rattle chile,” so named for the sound the seeds make when shaking the chile. The cascabel has a mild spice level – 1,000-3,000 SHU – and has an earthy flavor. It pairs well with tomatillos in salsas and can also be added to stews.

13. Guajillo

Guajillo chiles are large, thin, and red. They are mildly spicy – 2,500-5,000 SHU – with a sweet and tangy flavor. It is the second most popular dried chile in Mexico, often used in mole sauces and harissa chili paste.

14. Pasillo

Pasillo translates to “little raisin,” and is a fitting name for this wrinkly, sweet chile. Pasillos are dark green in flavor and have a dried-fruit flavor. At 1,000-2,000 SHU, they have a mild spice level and are often used in adobo and mole sauces.

Try cooking with peppers

Are there any peppers that piqued your interest? Visit our Recipe section for dishes that feature a few of the peppers and chiles we mentioned, which include:

· Quick Pickled Chiles

· Rose Harissa

· Salsa Corriente

· Salsa La Que Manda