Jalapenos and Beyond: Our Guide to 15 Essential Chile Peppers

Chile peppers, many in the same species of the Capsicum genus, are native to Central and South America. The Spanish and Portuguese introduced them to Europe, Asia, and India, and today almost every culture has its own favorite varieties. Here are some we love to use and eat.

Try stringing your chiles into a Mexican ristra: Thread a large piece of twine or fishing wire through a big-eyed needle; knot the bottom. Pierce ripe chiles of a similar size just above the base of their stems. Hang the ristra in a hot, dry place for at least 2 weeks and up to 6 months. (If humidity is an issue, dry chiles in a single layer on a rimmed baking sheet in a 200-degree oven for 8 hours.)

Try using dried chiles to make compound butter, flavored vodka, salsa, gastrique, or even a decorative wreath or Christmas ornament.

The popularity of Tex-Mex food owes much to the jalapeno. It adds heat (ranging from mild to potent) and an undertone of sweetness to salsas, nachos, and more. Dried, smoked mature (red) jalapenos are called chipotles.

Try jalapeno chiles in Stuffed Jalapenos or Watermelon, Jalapeno, and Lemon Soup.

Try chipotle chiles in Tomatillo and Chipotle Salsa or Sweet Potato and Chipotle Soup.

The shishito, a Japanese chile, is generally mild, but an occasional fiery one keeps life interesting. Sear a batch in a little oil, sprinkle with salt, and serve with drinks.

Try shishito chiles in Sauteed Peppers or Blistered Shishito Peppers.

The large, thick-fleshed poblano (ideal for chiles rellenos) has a nice amount of heat and full-bodied, complex flavor. Its earthy, savory richness after being roasted is a true taste of Mexico. When dried, it becomes an ancho.

Try poblano chiles in Mexican Corn-and-Poblano Soup or Caramelized-Poblano-Chile-and-Onion Dip.

Try ancho chiles in Texas Red Chili or Chile-Raisin Enchilada Sauce.

Hot but not searing, this chile is a staple of the Indian kitchen. It’s considered a cooling spice: When eaten, it causes the body to perspire and thus cool down.

Try green finger hot chiles in Indian-Spiced Bean-and-Tomato Soup or Shrimp Masala.

Although a serrano can be used interchangeably with a jalapeno, its boldness is more consistent, and it can even be a bit hotter. It also has a sharpness that cuts the richness of guacamole. A red serrano has a sweeter heat.

Try serrano chiles in Pico de Gallo or Green Chile Posole with Black Beans.

This little Southeast Asian pod (a.k.a. bird chile) packs an up-front fierce heat. Capsaicin (cap-SAY-sin), the alkaloid that produces heat in chiles, is a natural anti-inflammatory.

Try green Thai chiles in Thai-Style Fried Rice or Honey-Roasted Eggplant with Chiles.

In this mature (ripened) form of the green Thai chile, the heat is sneakier; it tends to build as you work your way through a curry, noodle soup, or other dish. The red and green chiles are often harvested and sold together.

Try red Thai chiles in Thai Coconut Chicken with Pineapple Salsa or Spicy Shredded Napa Cabbage Salad.

This chile runs from sweet and mild to moderately hot. It really comes into its own when pickled: Serve it as an antipasto or slice and add it to an Italian hero or a salad.

Try cherry peppers in Stuffed Marinated Hot Red Cherry Peppers or Pickled Hot Cherry Peppers over Cheese.

This ripe form of the Indian green finger hot is slightly less pungent but still adds punch and color. Green chiles are high in vitamin C; as they mature to red, the C content drops, but their vitamin A increases dramatically.

Try red finger hot chiles in Greens with Garlic and Chiles or Asian Apple Marinade.

The Fresno chile is often mistaken for a red jalapeno, but its shoulders are often wider, and it’s more conical. In heat and flavor, the two chiles are very similar.

Try Fresno chiles in Orecchiette with Sausage, Corn, and Chiles or Sweet Potato Patty Wrap.

A manzano is a type of rocoto chile, domesticated in the Bolivian highlands about 6,000 years ago. It combines the juicy crunch of a bell pepper with a blast of heat. It’s also called a caballo ("horse") because of its kick.

Try manzano chiles in Roast Pork with Fennel, Chiles, and Olives.

The habanero (along with the Scotch bonnet) is among the most common chiles in the Caribbean -- and one of the world’s hottest chiles. It’s used in jerk marinades and hot sauces.

Try habanero chiles in Pili Pili Sauce or Backyard Jerk Chicken.

"Wax peppers" like this thick-fleshed, moderately hot variety are yellow when immature. This one’s Spanish name is guero, meaning "blond"; it is excellent for pickling (in escabeche) and in salsas and pepper vinegar.

Try Santa Fe Grande chiles in Grilled Peppers and Chiles.

The long, sweet Cubanelle (a.k.a. Italian frying pepper) is the bedrock for a Cuban sofrito, or flavor base. It’s also delicious sauteed with onions and served with grilled meats.

Try Cubanelle chiles in Linguine with Boquerones, Peppers, and Breadcrumbs or Grilled Cubanelles, Tomatoes, and Scallions.

This is a New Mexican-type cultivar also known as the California or long green chile. The green (immature) pod is roasted and used in chiles rellenos, sauces, and the stew simply known as a bowl of green.

Try Anaheim chiles in Pepper-Jack Pork Burgers or Crispy Pork-Stuffed Anaheim Chiles.

Capsaicin is found not just in the seeds and ribs but also in the placenta, the central area where the seeds are attached. Wear rubber gloves when handling hot chiles. The best remedy for a too-spicy bite is to follow it with a thick dairy product, such as sour cream.

Spice things up with more chile recipes.