Peppers what kind

The ultimate pepper for roasting, the Spanish piquillo has become very popular because of its intensely sweet flavor and bright red color.

It is often roasted, peeled, and stuffed with a variety of fillings like salt cod, tuna, or cheese but is also good stuffed in other things, like these Fried Spanish Ham and Cheese Stuffed Pork Chops. Spiciness Scale: 1 to 2 with the occasional 2 to 3. Popular in Japan, the shishito has thin walls, mild heat, and a little sweetness. It also makes very tasty tempura. Try some of our ideas for cooking with these chile peppers. And if you want to really DIY, see how to grow peppers.

Roasted bell peppers are pureed with beans, tahini, and an array of spices and herbs to create a creamy red pepper twist on a Middle Eastern classic. This dip is filling enough to serve on bread with veggies for an easy meal or perfect as a snack served with warmed pita.

The dip only takes 15 minutes to prepare and requires minimal effort. Get our Red Pepper Hummus recipe. Dried ancho chiles are the secret flavor powerhouse in this recipe for chilaquiles. This traditional Mexican dish is typically made with fried corn tortillas and then topped with anything from spicy chili sauce to meat to eggs.

This versatile dish is perfect for anyone who loves tacos, nachos, or Mexican cuisine in general. Get our Chilaquiles recipe. It can be served over almost any meat but we recommend Braised Chicken and Julia Child prefers it over an omelet. This recipe is perfect for the summer months when you have an abundance of vegetables and herbs lying around. Sweet roasted bell peppers mingle with sausage on this grilled pizza, but dried chili flakes also come into play, in the form of a chili oil that is drizzled on top.

Grilling the pizza ensures an irresistibly crunchy crust. It can be made from scratch or sped up by starting with store-bought pizza dough. No grill? Try making it with the skillet pizza recipe method instead. This recipe is the perfect meatless meal.

Red bell peppers are stuffed with protein-packed quinoa and salty feta. Serve this with a side salad for an easy weeknight dinner. These small and slightly sweet peppers are generally mild, but one in every handful will be surprisingly spicy.

Instead of placing the peppers directly under the broiler, we give them a little room by setting them in the middle of the oven. This extra distance allows them to roast a bit before their skins blister. Get our Basic Roasted Bell Peppers recipe. The sweetness of the bell peppers plays off the golden raisins in the filling, and the vegetal note is heightened by the herbs. Chiles rellenos fillings can range from ground or stewed meats to a medley of vegetables, but this version sticks to classic cheese and features serrano peppers.

Get our Chiles Rellenos recipe. Serve these stuffed peppers them as a vegetarian main course or as a starter. Broiling the peppers gives them a nice outer char and leaves the filling browned and bubbling. With Anaheim chiles, poblanos, and dried Aleppo peppers , this dish is always a big hit. Get our Chicken Chile Verde recipe.

Use a variety of small peppers for pickling, such as baby bells, Cubanelles, or banana peppers. They combine on a sandwich roll with chicken breasts are dipped in buttermilk, then dredged in flour seasoned with paprika, black pepper, and ground mustard. Pasilla chiles in their dried and ground form mingle with chiles de arbol a small, spicy Mexican pepper , tomatoes, vinegar, cilantro, scallions, and pumpkin seeds in this blended taqueria-style salsa.

Get our Papalote Salsa recipe. This gooey dip features Anaheim chiles, poblano peppers, and serranos, along with onion, garlic, Roma tomatoes, and Mexican spices.

Leave out the chicken and you have a hearty vegetarian dip packed with cheese and black beans. As the name implies, this hot sauce is jam-packed with spicy serrano peppers, plus lime juice, garlic and onion powders, cider vinegar, and salt. But use it within 2 weeks, or the freshness starts to fade. Get our Serrano Hot Sauce recipe. This is actually milder than the first habanero hot sauce we brewed up, but definitely still for heat seekers only.

Characteristics: Relatively large in size, the bell-shaped pepper in its immature state is green with a slightly bitter flavor. As it matures, it turns bright red and becomes sweeter.

You can also find yellow, orange, white, pink, and even purple varieties. With their high water content, bell peppers will add moisture to any dish. They're also great for adding color. Characteristics: Somewhat large and heart-shaped, the poblano is common in Mexican dishes such as chiles rellenos. Are poblano peppers spicy? Yes, but only mildly spicy. At maturity, the poblano turns dark red-brown and can be dried, at which point it's referred to as an ancho or mulato.

Anchos have a rich, raisin-like sweetness. The high yield of flesh to skin makes anchos great for sauces. Characteristics: This long pepper is relatively mild and very versatile.

When mature, the Anaheim turns deep red and are referred to a chile Colorado or California red chile. Anaheims are popular in salsas and dishes from the American Southwest. Characteristics: Just a couple of inches long, with a tapered end, this small pepper packs quite a bit of heat.

Beware: The smaller the pepper, the hotter it is. When ripe, serranos are red or yellowish orange—they can be cooked in both their ripe and unripe states. Serranos are common in Mexican and Thai cooking. Characteristics: Small and bulbous, this chile, in the same family as the Scotch bonnet, is one of the hottest on the Scoville scale.

They're popular on Mexico's Yucatan Peninsula and in the Caribbean, where they're used to make hot sauces. Characteristics: Slender and tapered, this chile is probably most familiar in its dried, ground form—the powder known as cayenne pepper.

Ground cayenne pepper is a main ingredient in the chili powder that flavors Tex-Mex dishes such as chili con carne. It's one of the spiciest types of peppers! Characteristics: This South American pepper looks like a miniature bell pepper, and, like a bell pepper, can come in shades of orange, yelllow and red. The hottest rocotos are typically yellow, but red rocotos are the most common.

Inside, the pepper has unique black seeds. It's sometimes referred to as the hairy pepper thanks to its furry leaves. Rocoto have a crisp and fruity flavor, and are commonly used in salsa. Alternate Names: Peri peri, African bird's-eye pepper and African red devil pepper. Characteristics: When Portuguese sailors made port of call in what's now South Africa and Mozambique, they brought ashore little chile peppers called bird's eyes, or peri-peri in Swahili.

The name also came to refer to the piquant sauce made from these chiles, as well as to the Portuguese-African method of cooking prawns, chicken, or anything else in this sauce. They are one of Mexico's most popular pepper — and when they're fully ripened and then dried, they are anchos.

Not because they are the spiciest in fact they are relatively moderate on the Scoville scale compared to most , but because of their popularity and availability. They do pack some heat, but the palatable kind.

Guacamole wouldn't be complete without it. Fresnos get a bit fruitier and smokier in terms of taste as they mature. If you are looking to switch things up, give these a go. These long, thin red peppers pack a clean, bright punch without sending you screaming. They have thin skins so if you decide to roast a bunch I would! Add them to salads, salsa and chiles. There are many many varieties of Thai pepper. You'll most likely find the Bird's Eye pepper in the grocery store, but all Thai peppers have a similar red color and for a tiny pepper, they pack some serious heat.

They are most often used to add a hot kick to soups and stews. Product Reviews. Home Ideas. United States.