Sweet and juicy, with a pleasant crunch and a gorgeous banana color. These show-offs taste even milder than red or green peppers. We love them sliced in strips and eaten raw.
As sweet as red bell peppers, sometimes even sweeter. These seasonal varieties are beautiful, mild, and crunchy. They are as deliciously fruity as reds. But we think they are even prettier.
If green bells taste fresh and crisp as spring, reds are mellow and fruity as autumn. They are actually green peppers that have been left to ripen. Roasted red bells have a rich, velvety flavor. We think they taste similar to ripe stewed tomatoes.
Sweet, juicy, and crunchy. The bell pepper is used more as a vegetable. They seem to bring out the best in other ingredients. Enjoy raw or cooked.
Perfect mild peppers for grilling and sautés as well as complimenting many Italian recipes, such as sausage and peppers.
Spicier, pungent peppers used in Jamaican recipes, such as jerk dishes.
These tiny peppers add pure heat. How hot are they? Thai cookbooks for Westerners recommend substituting three serranos for just one.
These longer red peppers will add heat to your favorite chili, stew, and stir fry recipes.
When we hear the words "hot pepper," the tingle most of us remember is probably from those jalapeño rings that come with a plate of nachos. Small and torpedo-shaped, jalapeños may be pale green, blackish green, or red. As with all chiles, the riper and redder, the sweeter. When smoked and dried, the jalapeño is known as chipotle.
