If you aren't familiar with the types of hot peppers available, follow this handy guide.
It's no secret that many Caribbean countries like their food fiery and spicy. If you aren't familiar with the types of hot peppers available, follow this handy guide.
Ají Dulce: This is not exactly a hot pepper, but it is a common pepper found in Caribbean cooking. The flavor is mild, but has a bit of zip to it. If you want the look and flavor of an habañero without the heat, this pepper makes a great substitute.
Ancho (Poblano): A common pepper found in Mexican sauces. It is called poblano when green and ancho when greenish black. When the pepper matures, it turns bright red. In the poblano stage the skin is tough and must be removed. This is a rather mild pepper, but the heat can vary from pepper to pepper.
Arbol: This pepper is related to the cayenne pepper and is grown primarily in Mexico. The arbol pepper is hot and is usually ground into a powder. The pepper is long, skinny and red. The arbol plant stands tall with a woody stem.
Banana: There are two levels of heat in banana peppers, both rather mild. Sometimes the banana pepper is confused with the Hungarian wax peppers, which are hot. Most grocers fail to distinguish between the two, so be cautious when buying banana peppers. They are mostly seen in their yellow, banana form but mature to an attractive red stage. They're easy to grow.
Cayenne: The most common chile pepper grown in America. It's usually used in a powdered form. You may also know it as green or red chile pepper. Whatever you call it, it has long burn potential. The plant is easy to grow and can be easily potted.
Guajillo: The guajillo is a medium heat pepper grown in Mexico. It becomes nearly translucent when dried and you usually see them strung as garlands (AKA ristras and cascabells). In its fresh form, it is called mirasol.
Habañero: The hottest of the hot peppers. The heat index of the peppers is affected by the amount and intensity of sunlight received during the growing season. This pepper is often confused with the scotch bonnet.
Jalapeño: One of the best-known varieties of chile peppers. It is grown in Mexico and arid climates of the U.S. They are medium-hot and have a sharp flavor with a long intense burn. Chipoltes are smoke dried jalapeños.
Scotch Bonnet: Very similar to the habañero and used in the English speaking countries of the Caribbean.
Serrano: This pepper is medium-hot and is used in salsas or sometimes pickled. They are prolific and very easy to grow. Undoubtedly this is a very popular variety in the U.S.
