Ranging in vivid hues from bright red to orange to yellow to green, chili peppers LIVEN UP any batch of chili. Chili peppers’ temperature can be bland to blistering. With over 200 different varieties of fresh and dried chilies, we can’t possibly list them all. The following peppers are the most popular varieties. |
Bell pepper |
Available in green, red, blond, yellow, orange and violet, this pepper is sweet and mild. |
Anaheim |
Known as the California chili, this pepper is 4-6 inches long and 11/2 inches wide at the top. It is commonly sold canned and labeled as mild green chilies. |
Poblano |
Ranging in heat from mild to hot, this chili has a smoky, earthy flavor when roasted. When dried it is called “Ancho” and tastes sweeter. |
Jalapeno |
This mid to dark green chili pepper is 2 1/2 inches long by 3/4 inches wide at the top. This is the most widely eaten hot chili in the USA. |
Serrano |
This small chili is the most easily available very hot chili. It is usually 11/2 inches long and 1/4 to 1/2 inch wide. Serrano is usually deep green in color and turns blazing red as it ripens. It is often used in salsas. |
Thai |
The hottest chili available in the United States. It is usually 2-3 inches long and thin as a needle. It is a staple of Southeast Asian cooking. |
Cayenne |
These small red hot chilis vary in heat. They have a pungent, tart taste and are usually powdered. |
Habenero |
It is a small lantern-shaped chili about 3 inches long and 1 inch wide. Habenero is one of the hottest of chilis. It is usually yellow to light green and found in bottled condiment sauces. |