Pick the wrong pepper and you could be in for a spicy surprise. Discover which types of peppers work best in which dishes—and avoid accidentally setting your mouth on fire!
Here’s Every Type of Pepper You Need to Know
Updated on Sep. 30, 2024
There are thousands of different types of peppers, so how do you choose the right one? To make it even more confusing, one pepper variety may have one name when it’s fresh and another when it’s dried. For example, that fresh poblano 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 to need-to-know pepper varieties will help you navigate grocery stores and farmers markets so you’ll pick just the right pepper for your dish—whether you’re looking for mild, medium or flaming hot.
What Is a Scoville Heat Unit?
The most important distinction between peppers is heat. That sensation of heat when eating peppers is due to the chemical capsaicin—the more capsaicin, the hotter the pepper. The heat level (spiciness) of food is measured according to the Scoville Heat Unit scale (based on a method devised by Wilbur Scoville back in 1912). On the scale, peppers have a huge swing—sweet bell peppers rate a zero, while the hottest varieties can score over 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 past 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
Scoville units: 0
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. The orange variety is a bit less flavorful than the red. Bell peppers have thick flesh, are crunchy and juicy, and are 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. Three lobes, and it’s a male—a great choice for roasting and making stuffed peppers.
Also, if you’re guilty of buying more peppers than you need, learn how to freeze bell peppers.
Our Favorite Bell Pepper Recipes
Roast Beef with PeppersThis moist, flavorful entree gets a bit of Italian flair from oregano and garlic. The sauteed peppers not only are a fresh-tasting accompaniment to the meat but look beautiful arranged on a platter around the sliced roast. —Jeanne Murray, Scottsbluff, Nebraska
Also, if you're guilty of buying more peppers than you need, learn how to freeze bell peppers.
Israeli Pepper Tomato SaladThis Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add foods like olives, beets or potatoes. —Sandy Long, Lee's Summit, Missouri
Sheet-Pan Shrimp FajitasI love easy weeknight dinners like this. These sheet-pan shrimp fajitas come together so quickly and are customizable with your favorite toppings. —Carla Hubl, Hastings, Nebraska
Italian Sausages with ProvoloneHere’s an easy recipe everyone will rave about. These tangy sausages with their pepper and onion topping will go quickly. Better make a double batch! —Shelly Bevington-Fisher, Hermiston, Oregon
Sausage and Peppers SandwichThese sausage and pepper sandwiches are sweet and savory and they're finished with a layer of molten provolone to make it even more decadent.
Heirloom Tomato & Zucchini SaladTomato 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 BowlPull 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 Recipes Test Kitchen, Milwaukee, Wisconsin
Veggie-Packed StrataThis 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
Pressure-Cooker Fabulous FajitasWhen friends call to ask for new recipes to try, suggest these tasty fajitas. Top as you like to add healthy color and extra flavor. —Taste Recipes Test Kitchen
Grilled Red Pepper DipWe grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. It's one of the bell pepper recipes we make all summer. —Donna Alwine, Bloomington, Indiana
Roasted Fennel and PeppersFennel makes for a tasty change of pace in this versatile side that goes nicely with grilled meats. Best of all, it's full of flavor and easy to do—and it doesn't seem light at all! —Taste Recipes Test Kitchen
Pickled Bell PeppersWell received at potlucks, these colorful sliced peppers add zest to the menu—and they're a smart way to use peppers from the garden. I also like to make them as a zippy side for lunch or dinner at home. —Heather Prendergast, Sundre, Alberta
Sweet Pepper SkilletIf 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 SoupWhen 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 CornbreadThe name of this recipe says it all—except how perfect they are for scooping up that last drop of soups and stews! —Katherine Thompson, Tybee Island, Georgia
Roasted SalsaMake the most of fresh tomatoes with this recipe for roasted salsa. It's so tasty, you might find yourself eating it right out of the bowl with a spoon!
Sausage and Blue Cheese Stuffed PeppersThis 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
You may also want to try this recipe for air-fryer stuffed peppers.
Zucchini Crust PizzaMy 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
Red Pepper TapenadeThis roasted red pepper tapenade combines sweet red peppers, almonds and basil into a delicious spread that's perfect for entertaining or everyday snacking. Serve with toasted baguette slices or water crackers.
Roasted Red Pepper SoupUse jars of roasted and marinated peppers as a speedy shortcut to smoky, creamy roasted red pepper soup.
Summer Bounty RatatouilleMake use of your garden's surplus with this comforting dish from the Provence region of France. It's 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
Mahi Mahi & Veggie SkilletCooking mahi mahi with a mix of vegetables may seem complex, but I developed this skillet recipe to bring out the wow factor without the hassle and fuss. —Solomon Wang, Arlington, Texas
Tangy Cilantro Lime Confetti SaladI love standout salads that burst with flavor—the kind that make you feel as if you're splurging without having to eat that piece of chocolate cake. This is one of my very favorites, and everyone I serve it to loves it as well. —Jasey McBurnett, Rock Springs, Wyoming
Linguine with Broccoli Rabe & PeppersBroccoli 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
Turkey-Thyme Stuffed PeppersChloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania
Vegetable & Beef Stuffed Red PeppersI 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. Learn how to make old-fashioned stuffed bell peppers.
Unstuffed PeppersThis unstuffed peppers recipe has all the flavor of stuffed peppers without the fuss. It's packed with ground beef, instant rice and, of course, green peppers for a quick meal you'll come back to again and again.
Grilled Peppers and ZucchiniThis 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 Cheese & Pepper SandwichesThis 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
Stuffed Pepper SkilletThis stuffed pepper skillet recipe reimagines the classic dish of bell peppers stuffed with tomatoey beef and rice as a hearty and satisfying skillet dinner that's packed with flavor and easy to make.
Roasted Pepper Potato SoupI 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
Summer Salad by the LakeI came up with this recipe to show appreciation to all the teachers at my son’s school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. —Ramya Ramamurthy, Fremont, California
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Calico Pepper FrittataFor 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
Four-Pepper Egg CasseroleMy 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
Cheese & Red Pepper LatkesThese zesty latkes combine three cheeses with a handful of garlic and a colorful burst of red peppers. —Christine Montalvo, Windsor Heights, Iowa
Steamed Mussels with PeppersUse the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Steak and Shrimp KabobsThese steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. —Karen Mergener, St. Croix, Minnesota
Herbed Harvest Vegetable CasseroleI 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
Banana Peppers
Scoville units: 0-500
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, banana peppers have a mild, sweet taste that adds flavor to sandwiches, pizza and Greek salads. Slice one up to use in this recipe for Tex-Mex cheesesteaks. Although they look similar, don’t confuse them with Hungarian wax peppers, which are much hotter.
Pepperoncini
Scoville units: 0-500
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 when green and add a lovely tang to pizza, salads and antipasto platters.
Here's What to Do with Pepperoncini
Antipasto PlatterA bold and effortless mix of savory meats, tangy cheese and crisp vegetables, this antipasto platter is the ultimate go-to for an easy and crowd-pleasing appetizer.
Spicy Shredded Beef SandwichesIf 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 of jalapenos or use hot peppers instead of the pepperocinis. —Kristen Langmeier, Faribault, Minnesota
Four-Tomato SalsaThe 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
Deviled EggsOnce you know how to make deviled eggs, you will wonder why you have not been making them for every potluck and backyard barbecue. They are so easy!
Italian Salad with Lemon VinaigretteFor an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you'd like. —Deborah Loop, Clinton Township, Michigan
Chicago-Style Beef RollsI have fond memories of eating these big, messy sandwiches at a neighbor's house when I was growing up. Freeze any extras and save for another meal! —Trisha Kruse, Eagle, Idaho
Three-Cheese Pepperoncini SpreadOur 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
Italian Beef SandwichesWith 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 CupsI love the versatility of wonton wrappers. You can fill them with any mix of flavors or ingredients to suit your tastes. The first batch of these cups I tried with a Mexican-inspired filling, which was delicious. But this fun version is a spinoff of Philly cheesesteak, one of my favorite sandwiches. —Cyndy Gerken, Naples, Florida
French Dip TacosI 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 SaladGarden-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 SandwichesOur approach to meatball sandwiches is a simple one: Cook the meatballs low and slow, load them into hoagie buns, and top them with provolone and pepperoncini. —Stacie Nicholls, Spring Creek, Nevada
Honey-Mint Lamb SkewersMy 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 Grilled Steak SandwichIf you need to feed a hungry crowd, you can't go wrong with steak sandwiches. They're easy to make and rich with the flavors of Italy. —Gilda Lester, Millsboro, Delaware
Pimento Peppers
Scoville units: 100-500
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
Scoville units: 100-1,000
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
Scoville units: 250-1,000
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. Sometimes the peppers are smoked before being ground—smoked paprika has a strong, outdoorsy flavor perfect for dry rubs and barbecue spice. Many cooks like to sprinkle paprika on top of their deviled eggs.
Anaheim Chiles
Scoville units: 500-2,500
Length: 5-6 in.
These large, mild peppers with a curved, tapered shape are incredibly versatile—they make great salsa, are wonderful stuffed and are often used as a substitute for poblano peppers. They’re 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 and are a key ingredient in this Anaheim chicken tortilla soup.
Poblano Peppers
Scoville units: 1,000-2,000
Length: 4-5 in.
Poblano peppers are the ultimate pepper 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. Prevalent in Southwestern and Mexican cuisine, poblanos are the go-to pepper for the ever-popular chiles rellenos.
For a twist, try them in chicken-chile relleno tacos.
Here's What to do with Poblano Peppers
Easy Tamale Pie with PeppersMy family loves anything with southwestern flavor, so this recipe is a big hit. It's super quick and easy to prepare, and cleanup afterwards is fast because everything cooks in one dish. —Joan Hallford, North Richland Hills, Texas
Grilled Ribeyes with Hatch Chile ButterIn summer, succulent ribeye steaks call for my flavor-packed compound butter, swirled with Hatch chiles, cilantro, lime juice and garlic. —David Ross, Spokane Valley, Washington
Grilled Potato and Corn SaladCorn salad and potato salad are two summer classics. I smashed them together for a crowd-pleasing side that we love with burgers. Locally sourced ingredients from the farmers market make it extra special. —Donna Gribbins, Shelbyville, Kentucky
Veggie EnchiladasThese vegetarian enchiladas use a lot of garden favorites to make a quick weeknight meal. Make them with whatever vegetables you've picked fresh from your own garden or gathered at the farmers market.
Beef CarnitasI came up with this beef carnitas 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
The Best ChiliMy dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, where I was inspired by the fresh and fragrant chile 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, dubbed the best chili recipe. —Sarah Farmer, Taste Recipes Culinary Director
Zucchini Pico de Gallo SalsaI 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
47 Best Leftover Turkey RecipesThere's no better way to enjoy Thanksgiving extras than with these delicious leftover turkey recipes. With these easy recipes, you'll never wonder what to do with leftover turkey again.
Fiery Stuffed PoblanosI 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 peppers dish was born. —Amber Massey, Argyle, Texas
Chicken QuesadillasThese stuffed chicken quesadillas pack impressive flavor, but they couldn't be easier to make. Finish them with sour cream and guacamole or your favorite Mexican-inspired toppings for a quesadilla feast that'll satisfy that craving.
Slow-Cooked Chicken Enchilada SoupThis crockpot chicken enchilada soup is inspired by the Mexican dish and loaded with southwestern flavors from poblano peppers and enchilada sauce to juicy shredded chicken.
Mango Pineapple SalsaThis tropically sweet mango pineapple salsa will be a welcome addition at any party or potluck. Just add chips!
Beef-Wrapped Stuffed PeppersWe 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 Chevre QuicheRoasting the veggies in this rich yet bright quiche intensifies their flavors. The addition of fresh goat cheese lends a wonderful creamy tanginess. —Laura Davis, Chincoteague, Virginia
Carrot and Kale Vegetable SauteThanks 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 SoupThis filling soup is fantastic 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, Virginia
Grilled Flank SteakThis grilled flank steak recipe is a family favorite. It uses a four-ingredient marinade that's savory, lemony, garlicky and finishes with a hint of sweetness. Here's how to grill flank steak that's perfectly tender and infused with unforgettable flavor.
Chiles Rellenos Grilled Chicken TacosA 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
Chili-Stuffed Poblano PeppersFor an updated version of an old favorite, try these chili-stuffed poblano peppers. They're loaded with hearty meat and chili, plus a few extra tasty ingredients for good measure!
Summer Garden Fish TacosI 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 BeansI 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 FundidoDig in to this one-skillet dip and enjoy the gooey cheese and the spicy kicks from chorizo and pepper jack. —Julie Merriman, Seattle, Washington
Zucchini Salsa VerdeThis 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 ChiliChili 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 SaladThis salad is perfect 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
Hatch Chiles
Scoville units: 1,000-8,000
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. With a much earthier flavor than similar chiles, Hatch chiles have a delicious, smoky, buttery taste when roasted, and they’re used in both 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.
The Hottest Peppers
Jalapeno Peppers
Scoville units: 2,500-8,000
Length: 2-3 in.
Poppers, anyone? Jalapenos are 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. 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 membranes, so remove them if you want to reduce the fire.
Ways to Cook with Jalapenos
Bacon-Wrapped Jalapeno PoppersBacon-wrapped jalapeno poppers are a big hit at any gathering, so be sure to make lots. The caramelized sugar coating of this sweet and spicy take on the classic finger food balances their heat, so even guests with timid palates can enjoy them.
Jalapeno Mac and CheeseMany years ago after I had had knee surgery, a friend brought me a big casserole of mac and cheese along with the recipe. I have fiddled with the recipe over the years, most recently adding jalapenos at the request of my son. What an awesome spicy twist! —Teresa Gustafson, Elkton, Maryland
Jalapeno Swiss BurgersMexican culture greatly influences our cuisine, and we eat a lot of spicy foods. In this recipe, the mellow flavor of Swiss cheese cuts the heat of the jalapenos.—Jeanine Richardson, Floresville, Texas
Chicken with Creamy Jalapeno SauceMy sister Amy came up with this recipe that makes standard chicken breasts a lot more exciting. My husband and I just love the wonderful sauce. —Molly Cappone, Lewis Center, Ohio
Jalapeno CornThis comforting and creamy slow-cooker jalapeno corn will appeal to almost everyone. It gets its spicy kick from jalapeno peppers, but you can dial them up or down as you wish.
Peachy Jalapeno GuacamoleFresh jalapenos and summer-ripe peaches give this creamy guacamole so much flavor. It's got a little kick, but I love that it's not so spicy it burns off my taste buds! —Colleen Delawder, Herndon, Virginia
Jalapeno Popper Corn SaladI created this recipe for a wedding I was catering, and it's a good thing I made buckets of it, because I couldn't stop eating it! This chilled creamy salad combines all the best flavors of jalapeno poppers with the delicate sweetness of fresh corn. —Amanda Miller, Hutchinson, Kansas
Jalapeno & Cotija Cheese Potato Stack PiePie isn't just for dessert anymore. Stacking thinly sliced potatoes with layers of minced jalapenos and crumbled Cotija cheese helps turn ordinary spuds into something truly spectacular—especially when served with salsa and sour cream. —Colleen Delawder, Herndon, Virginia
White ChiliCreamy, dreamy and packed with spices and seasoning, this white chili recipe will be your new favorite for cozy nights and game-day gatherings.
Nacho ChickenI have been serving this rich and zippy chicken casserole for years, and it's a favorite of my family and friends. It disappears quickly at bring-a-dish gatherings, too. —Thom Britton, Three Rivers, Michigan
Fiesta Scrambled EggsI love to fix this spicy scrambled egg dish for friends and family. It’s almost a meal in itself, but I serve it with muffins or biscuits, fresh fruit juice and coffee. —Kay Kropff, Canyon, Texas
Sweet ‘n’ Tangy Chicken WingsI love the convenience of slow-cooker recipes for get-togethers. Start these sweet and sour chicken wings a few hours ahead of time and you'll have fantastic appetizers ready when your guests arrive. —Ida Tuey, South Lyon, Michigan
Fresh Fruit SalsaThis salad has all the bright colors and fresh flavors of summer. —Mary E. Relyea, Canastota, New York.
Southwestern Turkey BakeI make this turkey bake as a way to get my husband and nieces to eat their vegetables. It's also perfect if you're wondering what to do with leftover turkey. This creamy entree will fill you up fast. —Crystal Kolady, Henrietta, New York
Thai Chicken ThighsThese very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Jalapeno Chicken EnchiladasThese 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
Roasted SalsaMake the most of fresh tomatoes with this recipe for roasted salsa. It's so tasty, you might find yourself eating it right out of the bowl with a spoon!
Buffalo Wing PoppersThese buffalo chicken poppers combine the flavor of hot wings and jalapeño appetizers to make a snack greater than the sum of their parts. —Barbara Nowakowski, Mesa, Arizona
Spicy Shrimp & Crab CocktailThis seafood starter is so good that it makes me love a food I usually don't—radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. —Heidi Knaak, Liberty, Missouri
Black Bean, Chorizo & Sweet Potato ChiliChili 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 DipMy 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
Jalapeno JellyThis sweet and spicy jalapeno jelly makes for the perfect dip, condiment or appetizer!
Restaurant-Style SalsaWe're all partial to the chips and salsa at our favorite Mexican joint. Learn how to make salsa at home that's just as good.
Refrigerator Jalapeno Dill PicklesI’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
Contest-Winning Watermelon SalsaI entered this recipe in a local fair, and it took first place! This is one of my favorite dishes because all the ingredients (except for the lime juice) came directly from my garden and beehives. —Carolyn Butterfield, Lake Stevens, Washington
PozoleA traditional Mexican soup, pozole is usually enjoyed around the holidays, but it makes a comforting, slightly spicy, slightly smoky dish throughout the year, topped with diced avocado and a dollop of sour cream.
Sausage Stuffed JalapenosEasy to make, just spicy enough to excite and great-looking, too, these sausage-stuffed jalapeños will be an appetizer you prepare again and again.
Jalapeno Popper BurgersWhat 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 GuacamoleFresh 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
Tex-Mex Summer Squash CasseroleMild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio
Creole CornbreadCornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
Corn ‘n’ Squash QuesadillasGrilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
Chicken NachosFlavorful and hearty chicken nachos feature delicious layers of protein, cheese, salsa and sour cream. They’re ideal for sharing and satisfying big crowds.
Favorite Jalapeno Corn MuffinsHoney butter tastes so yummy spread over these hot and snappy jalapeno cornbread muffins. They're delicious with soups, stews and chili. —Mary Thomas, Hugo, Minnesota
Marinated Steak & Pepper FajitasThese fajitas are the best, and a much healthier version of the typically pan-fried ones you find in restaurants. I like to serve them in flatbreads instead of tortillas. —Erin Michniacki, Manhattan, Kansas
Grilled JalapenosWhen 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 GiardinieraI have been living in Chicago for many 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
Ground Beef Taco DipRich, savory ground beef taco dip is easy to make from scratch. Our recipe with meat includes plenty of ideas for variation, from lower-fat options to extra heat. Game on!
Smoky Grilled Corn SalsaOur 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 PoppersIf 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
Pickled GrapesNo sour grapes here! Easy to make and even easier to eat, pickled grapes are a versatile way to preserve fruit and add a savory surprise to your dishes.
Autumn Pepper RelishThis colorful relish is a favorite with friends and family because it tastes amazing on just about everything. I like to serve it over cream cheese or a block of sharp cheddar cheese along with crackers or French baguette slices. I also include a jar in gift baskets. —Barbara Pletzke, Herndon, Virginia
Serrano Chiles
Scoville units: 10,000-25,000
Length: 1.5-2.5 in.
Serrano peppers look like a smaller, elongated 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
Zesty Salsa VerdeLast 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 RancherosMy 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 we 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
Three-Pepper GuacamoleIf 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 ButterThis grilled chicken gets a lovely pop of color and flavor from the lime butter—don't skip it! —Diane Halferty, Corpus Christi, Texas
Shrimp Pad Thai SoupPad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. —Julie Merriman, Seattle, Washington
Shrimp CevicheNot interested in a steamy, hot kitchen for dinner? This no-cook shrimp ceviche is the key to a cool and quick meal.
Burgers with Spicy Dill SalsaWhen I make burgers or hot dogs for boating or barbecues, I do a take-along topping that tastes like relish meets salsa. Pile it on anything! —Valonda Seward, Coarsegold, California
Mild Salsa Recipe for CanningThis mild salsa recipe for canning helps keep summer goodness stocked in the pantry year-round.
Olive Caprese SaladWhen heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. —Julie Merriman, Seattle, Washington
Chicago-Style Hot GiardinieraI have been living in Chicago for many 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
Crab-Stuffed AvocadoA crab-stuffed avocado recipe blends savory and spicy seafood with the creamy luxury of avocado. Broiled and topped with melted cheese, it's an effortless and elegant dish.
Khmer Pickled Vegetable SaladI 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 chicken satay. —Hannah Heavener, Belton, Texas
Rainbow Fruit ToastNothing will brighten up your morning more than one of these colorful and tasty toasts. —Shannon Roum, Taste Recipes Food Stylist
Melon with Serrano-Mint SyrupThis 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
Crisp & Spicy Cucumber SaladRice 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 & PeppersWe 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 SaladShrimp avocado salad mixes tender shellfish with fresh vegetables for a cool, protein-filled lunch or easy light dinner.
Cayenne Peppers
Scoville units: 30,000-50,000
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
Scoville units: 50,000-100,000
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.
Piri Piri
Scoville units: 50,000-100,000
Length: 1-2 in.
The piri piri (or peri peri) is a small, elongated pepper that so closely resembles Thai chiles that they’re often confused, but these peppers have their roots in South America. In the United States, you’re most likely to find this pepper in sauce form—piri piri sauce is a spicy, flavorful pepper and garlic sauce used in all sorts of savory dishes, marinades and wet rubs, including piri piri chicken, a Portuguese answer to jerk chicken.
Scotch Bonnet Peppers
Scoville units: 100,000-325,000
Length: 1-2.5 in.
The Scotch Bonnet got its name thanks to the resemblance its squashed shape holds to the classic Scottish tam o’ shanter hat. 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, and they’re a great addition to soups, stews and curries.
Habanero Peppers
Scoville units: 150,000-350,000
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.
Habanero Recipes That Are on Fire!
Homemade Hot SauceMake your own hot sauce at home with this spicy recipe. Habanero and serrano peppers provide bold heat that's balanced by the sweetness of carrots and onions. We'll also show you how to can hot sauce for long-lasting flavor.
Jerk-Spiced Mango Pineapple ChutneyI 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
Easy Ropa Vieja StewUse 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 StyleThis 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
Mild Salsa Recipe for CanningThis mild salsa recipe for canning helps keep summer goodness stocked in the pantry year-round.
Caribbean Grilled RibeyesI 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 TortelliniA 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 Chiles (Bhut Jolokia)
Scoville units: 855,000-1,041,427
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 the 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
Scoville units: 1,400,000-2,200,000
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.
How to Handle Peppers with Care
In general, the smaller the pepper, the hotter it is. Here’s how to avoid the burning feeling also known as jalapeno hands.
- Hot peppers can cause a severe reaction when they come in contact with bare skin. 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.
- Contrary to popular belief, the seeds of a pepper don’t actually hold the heat; it’s the white membrane that holds the seeds in place that contains all the capsaicin. If you want to scale back the heat, remove that membrane.
How to Soothe the Hot Pepper Burn
While Cooking
Chile is the hot version of salt—it’s easy to overdo it, so it’s best to start with a little and add to taste as you go. However, just as with an oversalted dish, there a few tricks to tone down the heat.
- Add water or more vegetables to increase the volume of the dish; diluting the capsaicin molecules.
- Add dairy, like cream or yogurt.
- Add something sweet, like honey or sugar, to balance the spiciness.
- Cut the acid. Adding something acidic, like vinegar or lemon juice, will just amp up the heat. In case of a real emergency, try stirring in a little bit of baking soda.
After Eating
If your mouth feels fiery, go for a glass of milk—not water. Milk works to dissolve spicy capsaicin, while water simply spreads it around. And carbonated drinks, such as sodas and fizzy beers, actually heighten the tongue’s sensitivity, so they’re not a relief, either.
