This is a discussion of the fresh chile peppers most readily found in the markets, and used by cooks of many cuisines throughout the world. Some chiles give off intense heat and flavor to foods, others are mild, and still others fall in between as far as heat goes. The key is every type of chile pepper has a different flavor than the next, providing great versatility in cooking.
Fresh chile peppers are usually harvested during the green stage, while red chiles are fully ripened and usually used for drying purposes. Red chiles do show up in the markets for a short period in the fall. They tend to be sweeter than the green chiles.
Jalapenos
The jalapeno is one of the world's best known chile pepper. It has a hot, flavorful taste that can be used in any number of dishes. Jalapenos have a strong vegetative flavor to go with the heat. The jalapeno is most widely eaten in a pickled form.
Serranos
These peppers are similar to the jalapeno, but a little smaller and a little bit hotter. They too have a strong vegetable flavor, and are used more often in their fresh form than jalapenos. View more on chile ristras
Anaheim Peppers
The Anaheim is a long pepper with a nice vegetable flavor. It ranges from just slightly warm to medium-hot. It is generally roasted, then the black skin is removed. The fresh Anaheim has many uses in cooking, from being stuffed with any number of fillings, to being chopped up and put into various dishes.
Habanero Peppers
These are the world's hottest peppers. Also known as the Scotch bonnet, the habanero should be handled very carefully. It has a very nice aroma and flavor, similar to apricots, and is used in small quantities because of the intense heat. The habanero is often used in Caribbean dishes, among others.
Poblano (or Ancho or Pasilla) Chiles
These are fat and wide peppers, with a dark green skin and rich flavors. The poblano is one of the most widely used chiles in Mexico, and is slightly hot. Poblanos are usually roasted and peeled before use. They are the pepper most commonly used for stuffing, in dishes such as chile rellenos