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Some like it hot
Jalapeños, both green and red, are the ones you find in bulk in supermarkets. Conical and fat, they’re a good generic variety when a recipe calls for fresh chilli. Jalapenos also come in pickled form, usually found in jars in the Mexican or ethnic food section, and make a tasty addition to chilli con carne.
Kashmiri and Cherry chillies are used in Indian masalas and curries. They’re usually sold whole and dried, and should be soaked in water for 15 minutes or so before being chopped, puréed and added to stir-fries and sauces.
Poblanos (known as mulattos or anchos when dried) are long, thick and fleshy, and are the variety most commonly used in ‘authentic’ Tex-Mex chilli con carne.
Scotch Bonnets, so called because of their squat, flattened shape, are very hot. They’re considered to have a more tropical taste than their close relative, the habañero, and are used widely in Caribbean cooking.
Serranos are bullet-shaped peppers about 5cm long with a clean, refreshing flavour. The green varieties are mild and best used in green salsas; red varieties (a sign of ripeness) are sweeter. Thai or Bird's Eye chillies are long and thin and come in green and red and shades in between. These are very hot and used in Chinese and South-east Asian dishes. Chilli Recipes: What's you favourite chilli dish? Share it on the Quick & Easy Cooking board.
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