Chili Peppers are known primarily for their spicy flavor.
They are also high in Vitamins A and C. There are many types
and the spiciness varies among them.
Fresno Chile (similar to a jalapeno) = Pungent and hot.
Available year round from California.
Habanero = The hottest. Used in salsas and sauces.
Jalapeno = Very hot. Used in salsas, guacamole and other
Mexican recipes.
Pablano (also known as Pasilla) = Mild-medium hot. Used
in moles and can be stuffed.
Serrano Chile = Hot. Used in Mexican sauces, as well as
Armenian and Chinese cooking.
Yellow Chile = Spiciness varies. Used in salsas and good
for stuffing.
To pick good chiles look for consistent color, firm-unblemished
skin and no soft spots. The spice comes from capsaicin which
is carried in the seeds and veins. Spiciness increases in
smaller chiles because there is more proportion of seeds
and veins to flesh. Chiles have roots back 8000 years and
were used by the Mayans and Aztecs.
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