Chile Peppers 2 of 2

 We have arranged this list from the hottest chiles to the mildest.

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Learn more about your favorite Chile Peppers
List includes:
Habanero 

 Habanero are tiny chiles, squat and fat, with a neon orange color; researchers at Texas A&M University state the habanero is 1,000 times hotter than the jalapeño.

   

  Cascabelle are tiny peppers shaped like fat cones or bullets. They are colored fire-engine red, bright orange, or creamy yellow-green; they are incredibly hot.






Serrano look like fat little pinkie fingers with a slight point at the end. They are colored red or green and are very hot. 

Serrano is the chile of choice for Mexican cooks, who mix them into everything good--from guacamole to beans. To cool their fire, remove the ribs and seeds

 Santaka and Thai are the size of a small fingernail; they are often sold on the branch or as a whole plant with hundreds of peppers that dry and keep for years—simply pick them as needed. They are extremely hot, and the heat doesn’t soften, even after cooking.

 Cayenne are slim and twisted with a long point. They are colored red, green, and yellow-green and range from 3 to 6 inches in length. Most cayenne chiles are dried for cayenne pepper. The fresh cayennes are fiery hot; the smaller and more pointed the pepper, the hotter it will be;
 

Jalapeño are plump little barrels with thick green skins. Most are as big as a thumb. They are hot but manageable and the most available of all the fresh chiles. If you’ve only had jalapeños fresh, try them roasted; they are a little less hot and have wonderful flavor. 

Fresno are shaped like the jalapeño and are as hot, but they have a lighter green or bright red skin; 

Santa Fe Grande are cone shaped with smooth skin; they can be deep red or yellow streaked with orange; they are very hot; use them fresh or roast and peel them; 

Hungarian wax (banana pepper) are long, tapering cones with a creamy yellow skin; some are very mild; others are medium-hot; taste them before you add them to a dish; these peppers are wonderful pickled; look for them in big jars with Hungarian labels

Surefire are elongated, cone-shaped peppers with a slight curve or twist; they can be deep red or bright yellow and have medium heat

Ancho (Poblano) are cone shaped with a long tip; they have a very shiny skin, colored green or red; they have medium heat but wonderful flavor; they are best roasted and peeled.