Summer brings a variety of peppers, some hot, some not. Because different peppers have different levels of heat, they offer tremendous versatility in cooking.
Hot peppers, also called chile peppers, contain varying degrees of capsaicin, the chemical compound that puts the heat in the hot pepper. (Bell peppers have a recessive gene that eliminates the capsaicin, so they’re never spicy.) The smaller the pepper, the greater the heat, so start BIG to be safe! Here’s a low-down on popular peppers:... Read More
- Poblano – Mild; when dried, they’re known as Ancho chile peppers.
- Anaheim – Mild; named after Anaheim, California where it was first planted.
- Serrano – Pretty hot.