Hot peppers come in a variety of colors, flavors, sizes, and heat levels ranging from extremely mild to fiery hot. Choosing which pepper to use is entirely up to the individual who will be cooking or preparing the dish. Keep in mind when choosing hot peppers that the heat of the peppers will play a huge role in each recipe. The final decision of pepper choice lies in the hands, the mouth, and the stomach of the one who will be eating the pepper types.
Scotch Bonnet Pepper
The scotch bonnet pepper is extremely hot surpassing the habanero pepper which is known for its heat. The hot peppers ripen from green to orange and make a great addition to any Mexican or Caribbean dish. The scotch bonnet pepper is known as one of the hottest peppers in the world and is a variety of chili peppers. This pepper type should not be popped into the mouth raw and eaten whole as it has been known to cause diarrhea, dizziness, and numbness of the cheeks. It is also advised to wear proper gloves when handling the scotch bonnet pepper as it can cause numbness of the hands.
Salsa Peppers & Poblano Peppers
One of the best salsa peppers is the garden salsa hybrid pepper. This salsa pepper has a delicious flavor with mild heat great for salsa recipes that will be eaten straight from the jar. It grows approximately 8 to 9 inches in length and is usually a deep green color, although the green skin will change to a deep red when left on the plant.
Another variety of hot peppers used in salsas are poblano peppers. The poblano pepper matures to a deep chocolate-brown color and is mildly hot in flavor. It adds just the right amount of heat to fresh salsa. This hot pepper is also great for roasting and can be used in rubs and sauces, as well. Don’t be confused by the name poblano pepper, though. When this hot pepper is dried it becomes known as an ancho pepper.
Ripening from light green to bright red, the Anaheim pepper goes well in salsa, as well. It is mildly hot and grows to approximately 6 to 8 inches in length. This pepper is great canned, fresh, or roasted. Both the Anaheim peppers and the poblano peppers can be stuffed. Add all three salsa peppers to your salsa recipe for a unique delicious flavor. Be sure to throw in some fresh cilantro, onions, and garden ripe plum tomatoes for a healthy dish the whole family will love.
Hot Peppers Types
There a numerous types of hot peppers available. Among the types are the Serrano Tampiqueno and the Caribbean red peppers. The Serrano Tampiqueno can be up to five times hotter than the jalapenos peppers while the Caribbean red pepper is hotter than the habanero pepper. If harvested when the pepper is fully mature, you will get the most heat from your peppers.
When a dried pepper is desired, look no further than the cayenne pepper. It grows approximately 7 inches long with a mild to medium heat. This pepper plant yields many peppers so don’t limit yourself to just drying it. Use fresh cayenne peppers in salsas and for pickling, too.
The Red Savina Habanero had been known as the hottest pepper in the world, but recently a new pepper has been getting red hot status. As of 2007, the Naja Jolokia, also known as the ghost pepper, has surpassed the heat of the Red Savina Habanero by around double the heat. This is one pepper I do not plan on eating in my salsa, but cooked in the right recipe could simply be delicious.
“New World Champ: World’s Hottest Chili Pepper”, Uncle Steve’s Hot Stuff.com