Everything You Need to Know About Cooking and Eating Chili Peppers
Edible raw but best cooked (the skin can be tough). This low-heat pepper is the most family-friendly. Roast and add to beans for a taco filling, or sub for green bell pepper in fajitas.
The gateway hot chili. The seeds and the pith are spicy enough to add serious heat, so remove them before chopping if you want a milder dish. Dice and add to a tomato salad or scrambled eggs.
Similar in heat to a jalapeño but sweeter, with a fire-engine red color and a pointy end. Chop and mix with rice vinegar and a pinch of salt for a quick condiment for grilled foods and sandwiches.
Thin, firm, and intensely spicy. Dice and mix into mayo for a fiery topping. Hint: Always start by seeding a serrano. If the finish is still too mild, add some seeds in stages to carefully build heat.
Searing hot but with a tropical-fruit aroma and flavor. Use gloves when cutting. Add to stews, like posole. Toss in a large piece, then remove when the stew reaches your desired heat level.